Blueberry Cheesecake Bars Recipe
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
4 hrs 10 mins
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Servings
9 bars
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Calories
579 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Blueberry Cheesecake Bars Recipe
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Wonderfully creamy homemade Blueberry Cheesecake Bars are swirled with blueberry jam and topped with fresh blueberries. These beautiful cheesecake bars are a simple dessert everyone will love!
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Ingredients
For the Crust
- 1½ cups Graham cracker crumbs (from about 14 cracker sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted (¾ stick)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ¾ cup granulated sugar
- ½ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
- ½ cup blueberry jam
- ¼ cup fresh blueberries
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Instructions
For the Crust
- Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper and spray it with nonstick spray. Set aside.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it forms a wet, sandy mixture.
- Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan.
- Bake the crust for 5 minutes. Set it aside to cool.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed for 2 minutes.
- Add the sour cream and vanilla and mix to combine.
- Add the eggs, one at a time, mixing fully between each one.
- Scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
- Spread the cheesecake mixture evenly over the graham cracker crust.
- Spoon the blueberry jam on top and swirl it into the cheesecake layer. Sprinkle fresh blueberries on top.
- Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
- Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before slicing. Slice into squares, serve, and enjoy!
Notes
- Storage: Store blueberry cheesecake bars in an airtight container in the refrigerator for up to 3 days.
- Storage: Store blueberry cheesecake bars in an airtight container in the refrigerator for up to 3 days.
- Before starting this recipe, take the cream cheese out of the refrigerator and let it come to room temperature for about 30 minutes. Softened cream cheese will incorporate more easily and result in smoother, creamier bars.
- Make your own graham cracker crumbs by placing whole graham crackers in a Ziplock bag and smashing them with a cup or a bowl. You'll need about 14 full sheets for 1½ cups of crumbs.
- Try replacing the blueberries/blueberry jam with raspberries or blackberries for a delicious variation.
Nutrition Information
Show Details
Serving
1bar
Calories
579kcal
(29%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
362mg
(15%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
1410IU
(28%)
Vitamin C
2mg
(2%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 579kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 362mg | 15% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 1410IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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