Blueberry Cheesecake Bars
Creamy, smooth, and tangy from the sour cream, these blueberry cheesecake bars with a graham cracker crust are a delicious and simple way to satisfy your cravings. No water baths, no fuss.
Servings 16 bars
Calories 200kcal
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs, 6-7 crackers
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- pinch kosher salt
Cheesecake
- 1/2 cup granulated sugar
- 1 tsp lemon zest
- 16 oz (2 packs) cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1 tbsp vanilla
- 2 tbsp lemon juice
- 2 large eggs, room temperature
- 1 1/2 cups blueberries
Instructions
Graham Cracker Crust
- Heat oven to 350F. Line a 9x9 inch baking pan with a parchment sling and spray with cooking spray.
- Mix together the cracker crumbs, butter, sugar, and salt until the crumbs moistened. Press the crumbs evenly into the bottom of the baking pan.
- Bake for 10 minutes then remove to a cooling rack while you make the topping.
Cheesecake
- Reduce the oven temperature to 300F.
- Rub together the sugar and lemon zest until the sugar is light yellow and fragrant.
- Fit a stand mixer with the flat beater and mix together the cream cheese and sour cream on low until combined, about 2 minutes. Add the sugar and mix in. Then add the vanilla and lemon juice and mix thoroughly. Add the eggs one at a time, mixing each in until just combined. Stop the mixer and use a silicone spatula to scrape the bowl and finish mixing.
- Spread out 1 cup of berries in an even layer on the crust. Pour filling over and smooth it out. Top with remaining 1/2 cup of berries.
- Bake for 30-35 minutes, or until it reaches 145-150F on an instant read thermometer. Remove to a rack and let cool for 1 hour at room temperature. Cover and chill in the refrigerator for at least 6 hours and up to 24 hours.
- To serve, remove from the pan with the parchment sling and slice into squares, wiping the knife down after each slice.
Notes
- Cracker Crumbs: To make the crumbs either use a food processor and pulse until finely ground or put the crackers in a sealed bag and crush them with a rolling pin.
- Ingredient Temperature: For a smooth and creamy mixture make sure all your ingredients are room temperature. Let them warm up on the counter for one hour (up to two hours) before beginning.
- Mixing: You can mix the cheesecake using a hand mixer. Just keep the speed low, supplement with a silicone spatula as needed to scrape the bowl and add extra mixing, and note that it will take a little longer.
- Gluten-Free: The crust can easily be made with gluten-free graham crackers or a similar type of cookie.
Nutrition
Calories: 200kcal