Creamy Blueberry Cheesecake Bars

The Crust

  • 2 cups Graham cracker crumbs

  • 1/2 cup Unsalted butter, melted

  • 1/4 cup Granulated sugar

The Cheesecake Filling

  • 24 oz Cream cheese (3 blocks), softened to room temperature

  • 1 cup Granulated sugar

  • 3 large Eggs, room temperature

  • 1 cup Sour cream

  • 1 tbsp Vanilla extract

  • 1 tbsp Lemon juice (optional, for brightness)

The Blueberry Topping

  • 3 cups Fresh blueberries (keep some aside to add fresh at the end)

  • 1/2 cup Sugar

  • 1 tbsp Cornstarch mixed with 1 tbsp water (slurry)

  • 1 tsp Lemon zest

Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (160°C).

  2. Mix graham cracker crumbs, sugar, and melted butter until it feels like wet sand.

  3. Press firmly into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then let it cool while you make the filling.

2. Make the Filling

  1. In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.

  2. Add sour cream, vanilla, and lemon juice; mix until combined.

  3. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix, as this causes cracks.

  4. Pour the mixture over the cooled crust.

3. Bake

  1. Bake for 45–55 minutes. The edges should be set, but the center should still have a slight “jiggle” when you move the pan.

  2. Turn off the oven, crack the door open, and let it cool inside for 30 minutes (this prevents cracking).

  3. Remove and cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best).

4. Add the Blueberry Topping

  1. In a small saucepan, combine 2 cups of blueberries, sugar, and lemon zest over medium heat.

  2. Once the berries begin to burst and release juice, stir in the cornstarch slurry.

  3. Simmer for 1–2 minutes until thickened.

  4. Remove from heat and fold in the remaining 1 cup of fresh berries for texture.

  5. Once the sauce is cool, spread it over the chilled cheesecake before slicing.

Pro Tips for Success

  • Room Temperature is Key: Make sure your cream cheese and eggs are truly at room temperature to avoid a lumpy batter.

  • Easy Slicing: For clean cuts like the one in your photo, dip a sharp knife in hot water and wipe it clean between every single slice.