Ingredients
Equipment
Method
- Preheat your oven to 325 degrees Fahrenheit and line an 8x8-inch baking pan with parchment paper.
- Mix the graham cracker crumbs with ¼ cup of granulated sugar and the melted butter in a bowl.
- Press the crumb mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
- Beat the softened cream cheese with ½ cup of granulated sugar in a large bowl until the mixture is smooth.
- Add the eggs to the cream cheese mixture one at a time and stir in the vanilla extract until just combined.
- Pour the cheesecake filling over the baked crust and smooth the surface with a spatula.
- Bake for 30 to 35 minutes until the edges are set and the center is slightly wobbly.
- Allow the bars to cool completely at room temperature before refrigerating for at least 4 hours.
- Combine the blueberries with 2 tablespoons of granulated sugar, cornstarch, water, and lemon juice in a saucepan.
- Cook the blueberry mixture over medium heat for about 5 minutes until it has thickened into a glossy topping.
- Cool the blueberry topping completely before spreading it evenly over the chilled cheesecake layer.
- Slice the chilled dessert into bars and serve.
Notes
Wipe your knife with a warm damp cloth between each cut to achieve clean and sharp edges on every bar.
Ensure the cream cheese and eggs are at room temperature to avoid lumps in your cheesecake batter.
If you are using frozen blueberries for the topping do not thaw them first to prevent excess liquid from thinning the sauce.
Store the finished bars in an airtight container in the refrigerator for up to five days.
Individual bars can be frozen for up to two months and thawed overnight in the refrigerator before serving.