Wonderfully creamy homemade Blueberry Cheesecake Bars are swirled with blueberry jam and topped with fresh blueberries. These beautiful cheesecake bars are a simple dessert everyone will love!
Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper and spray it with nonstick spray. Set aside.
In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it forms a wet, sandy mixture.
1½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter
Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan.
Bake the crust for 5 minutes. Set it aside to cool.
For the Cheesecake
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed for 2 minutes.
24 ounces cream cheese, ¾ cup granulated sugar
Add the sour cream and vanilla and mix to combine.
½ cup sour cream, 1 teaspoon pure vanilla extract
Add the eggs, one at a time, mixing fully between each one.
3 large eggs
Scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
Spread the cheesecake mixture evenly over the graham cracker crust.
Spoon the blueberry jam on top and swirl it into the cheesecake layer. Sprinkle fresh blueberries on top.
½ cup blueberry jam, ¼ cup fresh blueberries
Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before slicing. Slice into squares, serve, and enjoy!
Notes
Before starting this recipe, take the cream cheese out of the refrigerator and let it come to room temperature for about 30 minutes. Softened cream cheese will incorporate more easily and result in smoother, creamier bars.
Make your own graham cracker crumbs by placing whole graham crackers in a Ziplock bag and smashing them with a cup or a bowl. You'll need about 14 full sheets for 1½ cups of crumbs.
Try replacing the blueberries/blueberry jam with raspberries or blackberries for a delicious variation.
Storage: Store blueberry cheesecake bars in an airtight container in the refrigerator for up to 3 days.