Blueberry Cheesecake Bars
Yield: 16 bars
This is a super easy Blueberry Cheesecake Bars recipe, with no special pans or water bath required. It's a simple stunner of a summer dessert, featuring a buttery graham cracker crust topped with a tangy white chocolate cheesecake filling that's stuffed with fresh blueberries!
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon Morton kosher salt
- ¼ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the filling:
- 8 ounces good quality white chocolate baking bar (do not use white chips), roughly chopped (such as Ghirardelli brand or Baker's brand)
- 16 ounces full-fat brick cream cheese, at room temperature
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries, divided
Instructions
- Preheat oven to 350°F. Line a 9-inch square metal baking pan with parchment paper or foil, leaving enough overhang on the sides to easily lift the chilled bars out as a whole. Lightly spray parchment with nonstick spray. Set aside.
Crust
- In a medium bowl, whisk together graham cracker crumbs, sugar, salt, and cinnamon. Add melted butter and stir to completely combine. Press evenly into prepared pan.
- Bake for 12 minutes, or until fragrant and golden. Set on a wire rack to cool slightly.
Filling
- While crust is in the oven, melt the white chocolate. In a small microwave-safe bowl, gently melt the white chocolate in the microwave, in 10-20 second intervals - take care to not let it scorch. You can also do this over low heat in a saucepan on the stovetop. Set aside to cool completely.
- In the bowl of a stand mixer, beat cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add eggs and sugar, and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it's still warm) and vanilla, and beat again just to combine. Then gently fold in blueberries.
- Spread blueberry cream cheese mixture evenly over the baked crust.
- Bake at 350°F for 35-40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. (If the edges are browning more than you like, and the center is still wobbly, place a loose foil tent over the pan while it continues to bake.) Remove pan from oven and place on a wire rack to cool for 1 hour. Then place pan in the refrigerator for at least 3 hours to chill thoroughly, or chill overnight.
- Remove cheesecake from the pan by gently pulling up on the parchment paper. Cut into squares/bars. For the cleanest cuts, wipe the knife clean after every cut. Serve with fresh blueberry sauce and/or dollops of freshly whipped cream.
Notes
Store in an airtight container in the fridge for up to 5 days.
Freeze in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information:
Serving: 1 Calories: 327kcal Carbohydrates: 34g Protein: 4g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 7g Cholesterol: 66mg Sodium: 187mg Fiber: 1g Sugar: 28g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.