Description
Blueberry Ripple Cheesecake Bars are a delightful combination of creamy cheesecake and a tart blueberry swirl, perfect for summer gatherings.
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press this crumb mixture into the bottom of a greased 9×13-inch baking dish. Bake for about 10 minutes until slightly golden.
- Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5-7 minutes until the berries soften and the mixture thickens. Allow it to cool slightly before use.
- Beat the softened cream cheese until smooth. Gradually add the sugar, then blend in the eggs, one at a time. Stir in the vanilla, scraping down the bowl sides.
- Pour the cheesecake filling over the baked crust and smooth the top. Drizzle the warm blueberry mixture over the filling and use a knife or toothpick to gently swirl it.
- Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Allow the bars to cool completely in the pan before refrigerating for at least 4 hours or overnight. When ready, cut into squares and enjoy!
Notes
You can substitute graham crackers with Nilla wafers or gluten-free options. For a dairy-free version, use vegan cream cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 18g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Blueberry, Cheesecake, Dessert, Bars, Summer Treat
