Description
Deliciously portable blueberry cheesecake bars with a buttery graham cracker crust and creamy filling, topped with a glossy blueberry compote.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups blueberries (fresh or frozen)
- 1/4 cup sugar (for blueberry topping)
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press mixture into a 9×13-inch pan to form the crust.
- In another bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and lemon juice.
- Pour cream cheese mixture over crust and bake for 35 minutes, until the center barely jiggles.
- While cooling, simmer blueberries with 1/4 cup sugar and cornstarch until thickened.
- Spread blueberry topping over cooled cheesecake and chill for at least 4 hours before slicing.
Notes
For best results, chill overnight before serving. You can use frozen blueberries for a more consistent topping texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg