Blueberry Cheesecake Bar
Luscious cheesecake bar with fresh blueberry puree in a no bake filling and a simple but delicious graham cracker crumb crust that bakes in 10 minutes.
Servings: 16
Calories: 194kcal
Ingredients
For the Crust:
- 1 ½ cups graham crumbs
- 5-7 tablespoons butter melted
For the Filling:
- 1 pint blueberries
- 1 teaspoon lemon juice
- 1 8 oz bar cream cheese at room temperature
- 1 cup whipping cream
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
Instructions
For the Crust:
- Preheat oven to 350°F.
- Line a 9 x 9 cake pan with parchment paper.
- Mix together the melted butter and graham crumbs and press into cake pan, using a spoon to smooth and pack down evenly.
- Bake for 10 minutes and then let cool completely. (I put mine in the freezer for 15 minutes or so)
For the Filling:
- Blend the blueberries with the lemon juice in a food processor or blender until pureed.
- Whip the cream with the brown sugar and vanilla until it reaches medium peaks (I do this by hand, you can use a hand or stand mixer if you prefer.)
- Whip the cream cheese until smooth (I do this by hand with a whisk, you can use a hand or stand mixer, if you prefer.)
- Now fold together the cream cheese and blueberry mix, then add the whipped cream, being gentle and being careful not to lose too much air so the dessert stays light and smooth.
- Pour the mixture into the pan, on top of cooled crust and spread out and flatten the top. Cover with plastic wrap and freeze for a minimum of 3 hours, or overnight. Let sit for 10 minutes before cutting to make it easier. You can use a hot knife to cut it. (Run the knife under hot water and then wipe with a paper towel before each cut.)
- I cut this bar into 16, you can cut it however you like.
Notes
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving.
Nutrition
Calories: 194kcal
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