Description
Creamy cheesecake bars topped with a refreshing blueberry sauce, perfect for any dessert lover.
Ingredients
Scale
- 1/2 cup granulated sugar (for blueberry topping)
- 3 cups fresh or frozen blueberries
- 6 tablespoons melted butter (for crust)
- 2 tablespoons white sugar (for crust)
- 1 1/2 cups finely crushed graham crackers
- 16 ounces (2 packs) cream cheese, softened
- 1 teaspoon pure vanilla
- 1/2 cup granulated sugar (for cream cheese mixture)
- 2 large eggs
Instructions
- In a small pot, mix blueberries with sugar. With the lid on, cook over low heat for 10 minutes. Let it cool and refrigerate for 1-2 hours to thicken.
- Turn oven to 350°F (175°C). Stir together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into a greased 9×13-inch baking dish.
- Blend the softened cream cheese with sugar until smooth and creamy. Beat in the eggs one by one. Finish by mixing in the vanilla extract.
- Pour the cream cheese mixture evenly over the crust. Lay two thick lines of chilled blueberry sauce lengthwise along the pan. Use a skewer to swirl it gently, creating a marbled effect without touching the crust.
- Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the center is set and slightly jiggles.
- Allow the cheesecake to cool thoroughly in the pan before slicing it into bars. Chill in the refrigerator for the best texture.
Notes
These bars can be enhanced with whipped cream or vanilla ice cream. They store well in the refrigerator for up to a week and can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 16g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg