These blueberry cheesecake bars are smooth, rich, and loaded with sweet-tart blueberries. Made in a baking dish for easy slicing—perfect for parties, holidays, or an anytime treat.
Ingredients (9×13-inch dish, serves 12)
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter (113 g)
- 2 tbsp sugar (optional)
Cheesecake filling
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar (200 g)
- 2 tsp vanilla extract
- 2 tbsp lemon juice (optional, brightens flavor)
- 2 cups sour cream (or plain Greek yogurt)
- 3 large eggs
Blueberry topping
- 3 cups blueberries (fresh or frozen)
- 1/3 cup sugar (adjust to taste)
- 2 tbsp cornstarch
- 1/3 cup water
- 1 tbsp lemon juice (optional)
Instructions
1) Preheat & prep
- Preheat oven to 160°C (325°F).
- Grease a 9×13-inch dish (or line with parchment if you want easier lifting).
2) Make the crust
- Mix graham crumbs + melted butter + sugar.
- Press firmly into the bottom of the dish.
- Bake 8–10 minutes, then let cool slightly.
3) Make the cheesecake filling
- Beat cream cheese until smooth.
- Add sugar and beat until creamy.
- Mix in vanilla + lemon juice.
- Add sour cream and mix until smooth.
- Add eggs one at a time, mixing on low just until combined (don’t overmix).
4) Bake
- Pour filling over crust.
- Bake 35–45 minutes, until edges are set and the center still has a slight jiggle.
5) Cool & chill
- Cool at room temperature, then refrigerate at least 4 hours (overnight is best).
6) Make the blueberry topping
- In a saucepan, whisk sugar + cornstarch + water until smooth.
- Add blueberries and cook over medium heat 5–8 minutes, stirring, until thick and glossy.
- Stir in lemon juice. Let topping cool completely.
7) Assemble & serve
- Spread cooled blueberry topping over chilled cheesecake.
- Slice and serve.
Storage
Freeze slices up to 2 months (wrap well).
Refrigerate up to 5 days.