Blueberry Cream Cheesecake Bars
Ingredients
Crust
2 cups crushed graham crackers
1/2 cup melted butter
2 tbsp sugar
Cheesecake Filling
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 container (8 oz) whipped topping or whipped cream
Blueberry Topping
3 cups blueberries (fresh or frozen)
1/3 cup sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp lemon juice
Instructions
- Make the Crust
Mix graham cracker crumbs, melted butter, and sugar.
Press firmly into a 9×13-inch glass dish.
Chill in the fridge while preparing filling. - Prepare Cheesecake Layer
Beat cream cheese until smooth.
Add powdered sugar and vanilla.
Fold in whipped topping gently.
Spread evenly over crust. - Cook Blueberry Topping
Add blueberries, sugar, water, lemon juice, and cornstarch to a saucepan.
Cook over medium heat for 5–8 minutes until thick and glossy.
Let cool slightly. - Assemble
Spoon blueberry topping over cheesecake layer.
Refrigerate at least 4 hours (overnight is best). - Serve
Slice into squares or pie-style pieces and serve chilled.
Optional extras:
Add lemon zest to the filling
Use vanilla wafers instead of graham crackers
Top with extra fresh blueberries before serving