Description

Creamy, luscious, and bursting with sweet blueberry flavor, these cheesecake bars are everything you love about classic cheesecake—but easier to make and perfect for slicing and sharing. With a buttery graham cracker crust, a rich cream cheese filling, and a swirled blueberry topping, this dessert is a guaranteed crowd-pleaser for any gathering. The best part? No water bath required and no special pans needed. These bars chill to perfection and slice like a dream—great for making ahead or enjoying over several days.

Ingredients

1 . For the crust:

2 cups graham cracker crumbs
2 tablespoons granulated sugar
½ cup unsalted butter, melted
Pinch of salt

2 . For the filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1½ teaspoons vanilla extract
1 tablespoon all-purpose flour

3 . For the blueberry topping:

1½ cups blueberries (fresh or frozen)
3 tablespoons sugar
1 tablespoon lemon juice
½ teaspoon cornstarch (optional)

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Instructions

Preheat oven to 325°F (163°C). Line a 9×13-inch pan with parchment paper.
Mix graham cracker crumbs, sugar, melted butter, and salt. Press into the pan. Bake for 10 minutes.
In a saucepan, simmer blueberries, sugar, and lemon juice until thick. Cool completely.
Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Beat in eggs one at a time. Add flour and mix just until combined.
Pour cheesecake batter over crust. Drop spoonfuls of blueberry sauce on top. Swirl gently.
Bake 35–40 minutes, until edges are set and center jiggles slightly. Cool at room temperature, then refrigerate for at least 4 hours.
Slice and serve chilled.

Notes

Let ingredients come to room temperature for a smoother filling.
Don’t skip the chilling time—it makes slicing much easier.
Bars can be made a day in advance.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American