With a graham cracker crust, creamy cheesecake filling, and a blueberry blondie top, these blueberry blondie cheesecake bars combine three desserts in one!
Sometimes it’s difficult to choose between a variety of desserts when you are trying to limit yourself to just one. A chocolate chip cookie (usually the most obvious choice for me)? Or how about a slice of cheesecake? Jamie at My Baking Addiction solved that dilemma by creating cookie dough cheesecake bars.
But if you are like me, the options don’t end there, because that blueberry pie looks great too. The dilemma continues! But then I decided to swap chocolate chips for fresh blueberries. Add a little lemon zest and you’ve got a sweet success in the oven and in your belly.
You could easily use frozen blueberries if that’s what you have, or even another berry. Omit the lemon if you prefer, or use lime instead. That’s the glorious thing about baking – even though baking is often more technical than cooking, it is still easily adaptable.
These were totally worth making the A/C cry while it tried to battle the 100 degree temperatures outside alongside the heat I created in the kitchen. Even though it took almost as long as a full cheesecake in a spring-form pan, I find baking cheesecake bars more enjoyable. Clearly the main reason why I make cheesecake bars (and minis) more often!
Other recipes similar to (or even adapted from) these blondie cheesecake bars:
Post updated 8/16/22, photo above is the original.
- 1-1/2 cups graham cracker crumbs
- 5 Tbsp unsalted butter, melted
- 8 Tbsp (1 stick) unsalted butter, room temperature
- 1/3 cup packed dark brown sugar
- 3 Tbsp granulated sugar
- 1 lemon, zested
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1 cup blueberries
- 10 oz. cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Preheat the oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray; set aside.
- In a medium bowl, mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack (keep oven on).
- While the crust is cooling, prepare the blondie layer. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, lemon zest, vanilla, and salt until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Fold in the blueberries by hand until evenly distributed; set aside.
- In another bowl of a stand mixer fitted with the paddle attachment or in another large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter evenly into the cooled crust. Using your hand to form clumps, distribute the blondie dough onto the top of the cheesecake batter in teaspoon-sized clumps*.
- Bake for about 45-55 minutes, until the top feels dry and firm (the blondie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
- Lift the bars out by the overhang; slice into 16 pieces and store in the refrigerator. Serve cold or at room temperature.
* I flattened out each piece to evenly cover the cheesecake layer. Be sure to use all of the dough. You will cover most of the cheesecake batter.