0 from 3 votes
Blueberry Cheesecake Bars
A light graham cracker crust is topped with a velvety cream cheese cake batter with fresh blueberries folded in the mix.
Prep Time
20 mins
Cook Time
20 mins
Total Time
5 hrs
Servings: 9
Calories: 390 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
Cheesecake Filling Ingredients
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup sour cream room temperature
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries washed and dried
Instructions
- Start by preheating the oven to 325°F. Line an 8x8 baking dish with parchment paper with the parchment hanging over the sides of the dish so the final product is easy to remove. In a large bowl, add the graham cracker crumbs, ¼ cup sugar and melted butter. Mix until combined.
- Press the graham cracker mixture into the bottom of the parchment lined baking dish. Spread it out evenly so there are no lumps. Bake the crust for 8-10 minutes or until set. Take it out, then let it sit until completely cooled. Start on the rest of the cheesecake.
- In a separate large mixing bowl, add the cream cheese and ½ cup granulated sugar. Beat together with a hand or stand mixer until smooth. Add in the eggs and beat until combined. Last, add the sour cream, lemon juice, and vanilla until completely smooth.
- Pour in the blueberries, and fold to combine. Pour the cheesecake batter over the cooled graham cracker crust. Make sure to even it out.
- Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly moving.
- Allow the cheesecake to cool in the fridge for at least 4 hours or overnight. Remove from the fridge after chilling, then pull the cheesecake out of the baking dish using the parchment paper. Slice the cheesecake into even squares, serve and enjoy!
Cup of Yum
Notes
- Storage - Store the leftovers in an airtight container in the fridge for 3-4 days. Be aware that the crust will likely soften the longer it sits in the fridge. You can also freeze them for up to a month! Just thaw them in the fridge before serving.
- Storage - Store the leftovers in an airtight container in the fridge for 3-4 days. Be aware that the crust will likely soften the longer it sits in the fridge. You can also freeze them for up to a month! Just thaw them in the fridge before serving.
Nutrition Information
Calories
390kcal
(20%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
110mg
(37%)
Sodium
269mg
(11%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
948IU
(19%)
Vitamin C
4mg
(4%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 390
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 110mg | 37% |
| Sodium | 269mg | 11% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.