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Blueberry Cheesecake Bars

Here’s a quick and easy recipe for a scrumptious cheesecake bar made with juicy blueberries. It’s now a family favorite and may become a favorite in your home too. Enjoy!
Course Dessert, Snack
Cuisine American
Keyword blueberries, blueberry, cheesecake, cheesecake bars
Cook Time 30 minutes
chilling 4 hours
Servings 16 bars
Calories 141 kcal
Author Pam

Ingredients

  • graham crackers to make 1 1/4 cups of crumbs or buy boxed graham cracker crumbs.
  • 1/4 cup granulated sugar
  • 1 tbsp honey
  • 1/2 tsp cinnamon
  • 8 ounces light cream cheese, softened, don’t use fat free for this recipe
  • 3/4 cup sifted powdered sugar
  • 1 large egg
  • 2 tbsp fresh lemon juice
  • zest of half of a lemon
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea or kosher salt
  • 2 cups fresh blueberries, if you don’t have fresh, you can always use frozen, just don’t thaw.
  • whipped cream or whipped topping for garnish

Instructions

  1. 1.Preheat oven to 325 degrees. Spray an 8 X 8 or 9 X 9 square pan with cooking spray then line with parchment paper with a little hanging over two sides for easy lifting. Spray the parchment paper again. Set aside.

    2.Crunch up your graham crackers in a ziploc bag with a rolling pin or the bottom of a heavy saucepan. Measure out to 1 1/4 cups.

    3.Pour into a medium mixing bowl along with the melted butter, sugar, honey and cinnamon. Combine well and press into the bottom of the prepared pan. Bake for about 10 to 12 minutes until lightly golden around the edges. Set aside while making the cheesecake topping.

    4.Wash out the mixing bowl and now add the softened cream cheese. Beat with an electric mixer until creamy and smooth. Now add the rest of the ingredients except the blueberries and mix on high speed until nice and smooth and thickened a little. This should take up to 2 minutes.

    5.Pour the topping over the crust and sprinkle the blueberries evenly.

    6.Gently swirl the blueberries into the cheesecake mixture. Bake for about 25 to 30 minutes until the topping is slightly golden around the edges.

    7.The top should not be wet but it may still be juicy looking around the berries. Just make sure you don’t over bake. Let cool in the pan on a wire rack for about 20 to 30 minutes then place in fridge for at least 4 hours or overnight. Enjoy!