Blueberry Cheesecake Bars (Like in the Image)
🕒 Time
Prep: 25 minutes
Bake: 35–40 minutes
Chill: 4 hours (or overnight)
🍽 Servings
12–16 bars
Ingredients
1️⃣ Crust
2 cups graham cracker crumbs (or crushed digestive biscuits)
½ cup unsalted butter, melted
2 tbsp sugar
2️⃣ Cheesecake Filling
16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
2 tbsp all-purpose flour
pinch of salt
3️⃣ Blueberry Topping
2 cups fresh or frozen blueberries
⅓ cup sugar
2 tsp cornstarch
2 tbsp water
1 tbsp lemon juice
½ tsp vanilla extract
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C).
In a bowl combine:
graham cracker crumbs
sugar
melted butter
Mix until texture resembles wet sand.
Press mixture firmly into the bottom of a 9×13 inch baking dish.
Bake for 10 minutes.
Remove and let cool.
Step 2: Make Cheesecake Filling
In a large bowl beat cream cheese until smooth.
Add sugar and mix until creamy.
Add eggs one at a time, mixing after each.
Mix in:
vanilla
sour cream
flour
salt
Beat until smooth and lump-free.
Step 3: Bake the Cheesecake Layer
Pour filling over the cooled crust.
Smooth the top with a spatula.
Bake for 35–40 minutes.
✔ Center should be slightly jiggly but set.
Cool completely at room temperature.
Step 4: Make Blueberry Topping
Add to saucepan:
blueberries
sugar
lemon juice
Cook over medium heat until berries release juice.
Mix cornstarch + water in a small bowl.
Pour slurry into the blueberries and stir.
Cook 2–3 minutes until thick and glossy.
Stir in vanilla.
Cool to room temperature.
Step 5: Assemble
Spread blueberry topping over the cheesecake.
Refrigerate at least 4 hours (overnight is best).
Step 6: Serve
Slice into bars or squares.
Garnish with extra blueberries.
💡 Pro Tips
Use room temperature cream cheese to avoid lumps.
Line the pan with parchment paper for easy removal.
For stronger berry flavor, add ½ cup blueberry jam to the topping.
