Go Back

Blueberry Cheesecake Bars

These vibrant blueberry cheesecake bars feature a buttery graham cracker crust, a velvety cream cheese filling, and a stunning homemade fruit swirl.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Chilling Time 7 hours
Total Time 8 hours 30 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 247
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups fresh blueberries
  • ¼ cup regular granulated sugar
  • 2 teaspoon fine cornstarch
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 12 full sized graham crackers
  • 2 tablespoon refined white sugar
  • 2 tablespoon light brown sugar
  • 6 tablespoon melted unsalted butter
  • 16 oz room temperature cream cheese
  • 6 tablespoon sweet caster sugar
  • 3 tablespoon all purpose flour
  • 2 large whole eggs
  • 1 large egg white
  • 2 teaspoon baker's vanilla flavoring

Method
 

  1. Take the cream cheese and eggs out of the fridge to reach room temperature.
  2. Make the sauce by adding blueberries, cornstarch, lemon juice, and regular sugar to a pan.
  3. Bring the berry mixture to a boil, reduce heat, and simmer for ten minutes.
  4. Remove the thickened fruit compote from heat and stir in the pure vanilla extract.
  5. Preheat oven to 325F and line an 8x8 baking pan with parchment paper.
  6. Crush graham crackers into fine crumbs and mix with brown sugar, white sugar, and melted butter.
  7. Press the wet sand-like crumb mixture firmly into the prepared pan.
  8. Bake the crust for exactly eight minutes and then let it cool completely.
  9. Beat the softened cream cheese in a large bowl until perfectly smooth and creamy.
  10. Add the caster sugar, flour, and baker's vanilla flavoring to the cheese, mixing well.
  11. Gently blend in the whole eggs and egg white one at a time until just combined.
  12. Pour the decadent cheesecake filling evenly over the cooled graham cracker base.
  13. Dollop the cooled blueberry sauce randomly over the top of the filling.
  14. Use a butter knife to gently swirl the fruit into the batter to create a marbled effect.
  15. Bake for 35 to 50 minutes until the internal temperature reaches 145F.
  16. Let the pan rest on the counter for one hour to cool gradually.
  17. Chill the dessert in the refrigerator for at least six hours before slicing.

Notes

Always use room temperature cream cheese and eggs to ensure a perfectly smooth, lump-free batter.
Wipe your knife with a warm, damp cloth between each slice to get bakery-quality clean edges.