Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Optional: powdered sugar for dusting
Instructions
- Combine graham cracker crumbs with melted butter until well mixed. Press evenly into the bottom of a lined 9×13-inch baking pan. Bake at 350°F (175°C) for 8 minutes.
- Beat softened cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, then stir in vanilla and sour cream. Mix until velvety.
- Gently fold blueberries into the cheesecake mixture. Pour over the crust and spread evenly.
- Bake for 30-35 minutes at 350°F (175°C) until the center is almost set. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, optionaly dust with powdered sugar and garnish with extra blueberries. Slice into bars and enjoy.
Notes
- Use fresh blueberries for the best flavor; if using frozen, thaw and drain excess moisture.
- This dessert can be stored in an airtight container in the refrigerator for 2-3 days.
- For a crumbly topping, sprinkle some crushed graham crackers on top before baking.
- Prep Time: 20 minutes
- Cook Time: 8 minutes for crust + 30-35 minutes for baking
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 290 Kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg