Ingredients
Scale
- 1 ½ cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Combine blueberries, ½ cup sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring until thickened. Let cool.
- Mix graham cracker crumbs with melted butter until combined. Press evenly into a lined 9×13-inch baking dish. Bake for 10 minutes and let cool.
- Beat softened cream cheese with powdered sugar, vanilla, and lemon zest until smooth. Spread over cooled crust.
- Spread cooled blueberry filling over the cheesecake layer. Bake for an additional 20 minutes until edges are golden and filling bubbles. Cool to room temperature, then refrigerate for at least 2 hours.
- Cut into squares and serve topped with whipped cream or fresh blueberries. Enjoy your delicious summer blueberry bars with cheesecake layers!
Notes
- Use fresh blueberries for the best flavor, or thaw frozen blueberries and drain excess moisture.
- Chill the bars thoroughly before slicing for clean cuts.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/12 of the recipe)
- Calories: 340 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg