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Blueberry Cream Cheese Bars

Blueberry Cream Cheese Bars

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5 from 14 reviews

These deliciously sweet homemade blueberry cream cheese bars are a perfect year-round dessert! From-scratch blueberry cheesecake is layered on top of a classic graham cracker crust.

Ingredients

  • 3 cups blueberries
  • 1/2 cup sugar
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter melted
  • 2 tablespoons sugar
  • 1/2 cup sugar
  • 2 (8 ounce) packages of cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 eggs

Instructions

  1. Combine blueberries and 1/2 cup of sugar in a small saucepan. Cover and place on low heat. Simmer for 10 minutes and remove from the heat. Then after the pan cools, place it in the refrigerator to chill and thicken for 1-2 hours.
  2. Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In a small bowl, combine graham cracker crumbs, 6 tablespoons of melted butter, and 2 tablespoons of sugar. Press evenly into the baking dish.
  3. In a stand mixer with the paddle attachment, mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add vanilla extract and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
  4. With the chilled blueberry sauce, make two thick lines down the length of the pan over the top of the cream cheese. Using bamboo skewers or chopsticks, swirl it in, being careful not to scrap the crust on the bottom.
  5. Bake for 40-45 minutes or until set in the center. Chill well before cutting. Refrigerate all leftovers.

Notes

  • The blueberry filling needs to chill for 1-2 hours before being swirled in the cream cheese mixture. However, it can be prepared 1-2 days in advance and stored in the refrigerator.
  • Swirl the blueberry mixture with a bamboo skewer, chopstick, or spoon handle.  Simply spoon the blueberry mixture onto the cream cheese mixture in two lines the length of the dish.  Then simply make figure eights through the blueberry mixture but don’t go to deep as you don’t want to damage the graham cracker crust.
  • Chill the bars before slicing to make it easier to get clean cuts.
  • Store the dessert covered in the refrigerator for up to four days.  To freeze, double wrap in freezer bags and freeze for up to 1 month.

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