Blueberry Cheesecake Bars. Blocks of cream cheese mix together with sugar, eggs, milk, vanilla, and fresh blueberries giving you the perfect cheesecake bar recipe!
There are two types of fruit I reach for when looking for a fresh dessert flavor:
Strawberries and blueberries.
This recipe has been made both ways. My personal favorite?
This is a no-fail cheesecake recipe. Why? Because you do not have to worry about sinking, cracks, or under baked filling.
Creating a bar version of the classic dessert eliminates all of these common issues. Before I let you go, let’s walk through a few tips!
How to make cheesecake bars:
- Do not over mix. If you can, I recommend using a hand mixer.
- Be creative. I used a graham cracker crust. You can easily substitute wafer cookies or even Oreo’s. You can even substitute different fruit varieties!
- Watch closely. This cheesecake is done in a mere 20 minutes.
- Cool completely before moving to the refrigerator.
- 1/2 cup butter, melted
- 1-1/2 cup finely crushed graham crackers
- 1/2 cup flour
- 11/4 cup sugar
- 1 1/2 (8oz) package cream cheese, softened
- 2/3 cup sugar
- 4 Large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups blueberries
- Preheat your oven to 375 degrees. Line a 9×13 pan with foil and lightly spray with non-stick spray. Set aside.
- Stir the butter, graham crackers, flour, and 1/4 cup of sugar together with a fork. Press into the bottom of you prepared pan. Bake for 8 minutes or until light brown.
- Cream together the cream cheese, 2/3 cup sugar, eggs, milk, and vanilla in the bowl of an electric mixer. Pour over your warm crust and sprinkle with blueberries.
- Bake 20 minutes or until the center looks like it has set. Cool until room temperature and refrigerate for at least 2 hours if not overnight.