Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and sugar; add melted butter and combine. Press into a 9×13 inch baking dish and bake for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla; mix until well combined. Pour over baked crust and bake for 20-25 minutes. Cool completely.
- Combine blueberries, water, and cornstarch in a saucepan. Cook over medium heat, stirring until thickened. Let cool slightly, then spread over cooled cheesecake layer.
- Refrigerate for at least 4 hours or overnight. Slice into squares and serve chilled, garnished with fresh mint or extra blueberries if desired.
Notes
- Use thawed frozen blueberries for year-round availability. Drain excess moisture before cooking.
- Ensure bars are fully cooled before adding the blueberry topping to prevent slide-off.
- For best results, refrigerate for several hours or overnight to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/12 of recipe)
- Calories: 330 kcal Kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
