5 from 3 votes
Blueberry Cheesecake Bars
This is a super easy Blueberry Cheesecake Bars recipe, with no special pans or water bath required. It's a simple stunner of a summer dessert, featuring a buttery graham cracker crust topped with a tangy white chocolate cheesecake filling that's stuffed with fresh blueberries!
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
16
bars
Calories:
327 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt Morton brand
- ¼ teaspoon cinnamon
- 6 tablespoons unsalted butter melted
For the filling:
- 8 ounces white chocolate such as Ghirardelli brand or Baker's brand, good quality baking bar; do not use white chips; roughly chopped
- 16 ounces cream cheese at room temperature, full-fat, brick form
- 2 egg at room temperature, large
- ½ cup granulated sugar
- 1 teaspoon vanilla extract pure
- 2 cups Blueberry fresh, divided
Instructions
- Preheat oven to 350°F. Line a 9-inch square metal baking pan with parchment paper or foil, leaving enough overhang on the sides to easily lift the chilled bars out as a whole. Lightly spray parchment with nonstick spray. Set aside.
Cup of Yum
Crust
- In a medium bowl, whisk together graham cracker crumbs, sugar, salt, and cinnamon. Add melted butter and stir to completely combine. Press evenly into prepared pan.
- Bake for 12 minutes, or until fragrant and golden. Set on a wire rack to cool slightly.
Filling
- While crust is in the oven, melt the white chocolate. In a small microwave-safe bowl, gently melt the white chocolate in the microwave, in 10-20 second intervals - take care to not let it scorch. You can also do this over low heat in a saucepan on the stovetop. Set aside to cool completely.
- In the bowl of a stand mixer, beat cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add eggs and sugar, and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it's still warm) and vanilla, and beat again just to combine. Then gently fold in blueberries.
- Spread blueberry cream cheese mixture evenly over the baked crust.
- Bake at 350°F for 35-40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. (If the edges are browning more than you like, and the center is still wobbly, place a loose foil tent over the pan while it continues to bake.) Remove pan from oven and place on a wire rack to cool for 1 hour. Then place pan in the refrigerator for at least 3 hours to chill thoroughly, or chill overnight.
- Remove cheesecake from the pan by gently pulling up on the parchment paper. Cut into squares/bars. For the cleanest cuts, wipe the knife clean after every cut. Serve with fresh blueberry sauce and/or dollops of freshly whipped cream.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
Serving
1
Calories
327kcal
(16%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
66mg
(22%)
Sodium
187mg
(8%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 16 bars
Amount Per Serving
Calories 327
% Daily Value*
| Serving | 1 | |
| Calories | 327kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 66mg | 22% |
| Sodium | 187mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.