Blueberry Cheesecake Bars

by

Prep Time: 20 mins | Chill Time: 4 hours | Yield: 12–15 bars

Ingredients

Cracker Crust:

  • 2 cups graham cracker crumbs (about 14 full sheets)

  • 6 tbsp unsalted butter, melted

  • 1/4 cup granulated sugar

Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened to room temperature

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp fresh lemon juice

  • 1 1/2 cups heavy whipping cream, cold

Blueberry Topping:

  • 3 cups fresh blueberries (divided: 2 cups for cooking, 1 cup fresh to stir in at the end)

  • 1/3 cup granulated sugar

  • 1 tbsp cornstarch dissolved in 2 tbsp cold water

  • 1 tbsp fresh lemon juice

Instructions

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Place in the freezer for 15 minutes to set while preparing the rest.

  2. Make the Blueberry Topping: Combine 2 cups of blueberries, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer until the berries burst. Stir in the cornstarch slurry and cook for 2 minutes until thick and glossy. Remove from heat, stir in the remaining 1 cup of whole fresh blueberries, and cool completely.

  3. Whip the Cheesecake Layer: Beat the softened cream cheese, powdered sugar, vanilla, and lemon juice until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

  4. Assemble & Chill: Spread the cheesecake mixture evenly over the crust. Top with the cooled blueberry mixture. Cover and refrigerate for at least 4 hours (or overnight) before slicing.