Here’s a detailed and irresistible recipe for Apple and Blueberry Cheesecake Bars — creamy cheesecake layered with juicy fruit and a buttery crust. 🍎🫐🍰
It’s the perfect combination of creamy, fruity, and crumbly — great for dessert or brunch!
🍰 Apple & Blueberry Cheesecake Bars
Yields: 12–16 bars
Prep time: 25 minutes
Bake time: 45–50 minutes
Chill time: 2–3 hours (or overnight)
🧈 Ingredients
For the Crust:
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1½ cups graham cracker crumbs (or digestive biscuits, crushed)
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¼ cup granulated sugar
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½ cup (1 stick / 115 g) unsalted butter, melted
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½ tsp ground cinnamon (optional, but pairs well with apple)
For the Cheesecake Filling:
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16 oz (450 g) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or Greek yogurt (for a smooth, creamy texture)
For the Fruit Topping:
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1 large apple, peeled and diced (Granny Smith or Honeycrisp work great)
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1 cup fresh or frozen blueberries
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2 tbsp brown sugar
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1 tbsp butter
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½ tsp ground cinnamon
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1 tsp cornstarch mixed with 1 tsp water (to thicken, optional)
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½ tsp lemon juice (to balance sweetness)
Optional Crumble Topping (for texture):
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¼ cup flour
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2 tbsp brown sugar
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2 tbsp cold butter, cubed
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Pinch of cinnamon
🥣 Directions
1. Prepare the crust:
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Preheat oven to 325°F (160°C).
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Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
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In a bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until evenly combined.
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Press the mixture firmly into the bottom of the pan to form an even layer.
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Bake for 8–10 minutes, then set aside to cool slightly.
2. Make the cheesecake filling:
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In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
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Add eggs, one at a time, mixing on low speed just until incorporated.
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Add vanilla extract and sour cream, and mix until smooth (don’t overbeat).
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Pour the mixture over the cooled crust and smooth out the top.
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