This is a super easy Blueberry Cheesecake Bars recipe, with no special pans or water bath required. It's a simple stunner of a summer dessert, featuring a buttery graham cracker crust topped with a tangy white chocolate cheesecake filling that's stuffed with fresh blueberries!
Ingredients
For the crust:
1½cupsgraham cracker crumbs
2tablespoonsgranulated sugar
¼teaspoonMorton kosher salt
¼teaspooncinnamon
6tablespoonsunsalted butter,melted
For the filling:
8ouncesgood quality white chocolate baking bar (do not use white chips), roughly chopped(such as Ghirardelli brand or Baker's brand)
16ouncesfull-fat brick cream cheese,at room temperature
2large eggs,at room temperature
½cupgranulated sugar
1teaspoonpure vanilla extract
2cupsfresh blueberries, divided
Instructions
Preheat oven to 350°F. Line a 9-inch square metal baking pan with parchment paper or foil, leaving enough overhang on the sides to easily lift the chilled bars out as a whole. Lightly spray parchment with nonstick spray. Set aside.
Crust
In a medium bowl, whisk together graham cracker crumbs, sugar, salt, and cinnamon. Add melted butter and stir to completely combine. Press evenly into prepared pan.
Bake for 12 minutes, or until fragrant and golden. Set on a wire rack to cool slightly.
Filling
While crust is in the oven, melt the white chocolate. In a small microwave-safe bowl, gently melt the white chocolate in the microwave, in 10-20 second intervals - take care to not let it scorch. You can also do this over low heat in a saucepan on the stovetop. Set aside to cool completely.
In the bowl of a stand mixer, beat cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add eggs and sugar, and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it's still warm) and vanilla, and beat again just to combine. Then gently fold in blueberries.
Spread blueberry cream cheese mixture evenly over the baked crust.
Bake at 350°F for 35-40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. (If the edges are browning more than you like, and the center is still wobbly, place a loose foil tent over the pan while it continues to bake.) Remove pan from oven and place on a wire rack to cool for 1 hour. Then place pan in the refrigerator for at least 3 hours to chill thoroughly, or chill overnight.
Remove cheesecake from the pan by gently pulling up on the parchment paper. Cut into squares/bars. For the cleanest cuts, wipe the knife clean after every cut. Serve with fresh blueberry sauce and/or dollops of freshly whipped cream.
Notes
Store in an airtight container in the fridge for up to 5 days.Freeze in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.