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Creamy Star-Spangled Blueberry Cheesecake Bars

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These creamy star-spangled blueberry cheesecake bars are an easy, patriotic dessert perfect for summer celebrations. They feature a buttery graham cracker crust, smooth cheesecake filling with lemon zest, and a fresh blueberry topping swirled for a festive look.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons all-purpose flour
  • 1 ½ cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9×9 inch pan or line it with parchment paper with overhang.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and cinnamon. Add melted butter and stir until mixture resembles damp sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
  3. Prepare the blueberry topping: In a small saucepan over medium heat, combine blueberries, ¼ cup sugar, and lemon juice. Cook until berries release juice, about 5 minutes. Add cornstarch mixture and stir until thickened, 1-2 minutes. Remove from heat and cool.
  4. Make the cheesecake filling: Beat cream cheese until smooth. Gradually add ⅔ cup sugar, then beat in eggs one at a time. Mix in vanilla extract, lemon zest, and flour until silky and spreadable.
  5. Assemble bars: Pour cheesecake filling over cooled crust and smooth surface. Spoon blueberry topping over filling and gently swirl with a knife or toothpick.
  6. Bake bars for 35-40 minutes until edges are set but center has a slight jiggle.
  7. Cool bars to room temperature, then refrigerate at least 4 hours or overnight.
  8. Lift bars using parchment overhang, cut into 12 squares, and serve chilled.

Notes

Use room temperature cream cheese and eggs for smooth batter. Do not overmix after adding eggs to avoid cracks. The slight jiggle in the center after baking ensures creamy texture. Chill bars at least 4 hours for best slicing. Use a warm knife for clean cuts. Frozen blueberries can be used if thawed and drained. For gluten-free crust, substitute graham crumbs with almond flour or gluten-free crackers. Dairy-free cream cheese and coconut oil can be used but texture may vary.

Nutrition

Keywords: blueberry cheesecake bars, patriotic dessert, Fourth of July dessert, easy cheesecake bars, blueberry dessert, summer dessert

Find it online: https://shimmersnack.com/creamy-star-spangled-blueberry-cheesecake-bars-easy-patriotic-dessert-recipe/