Some people’s guilty pleasure is chocolate, or ice cream, sometimes even cinnamon rolls. My sweet tooth craving of choice? Cheesecake. Always ALWAYS cheesecake. I could sit down and eat an entire one on any given night… I wouldn’t, but I could. With that being said, there is something so tempting about a circle of cheesecake that makes you think, “just one more slice won’t be so bad.” But we all know when a sweet tooth is involved, “just one more” is never enough. My solution is these blueberry cheesecake bars. It makes enough that I can keep them on stand-by for late night cravings for a week or two, and it’s easier to cut smaller rectangle portions than triangles from a normal cheesecake. Plus, the blueberries cut the creamy sweetness just enough to keep me from eating a whole batch. But try this recipe out and see for yourself if you can resist or not!
2 1/4 cups graham crackers, crushed
1/2 cup light brown sugar
3/4 cup butter, melted
1 tsp vanilla extract
24 oz. cream cheese, room temperature
1 1/2 cups sugar
1 1/2 cups milk
1 1/2 cups sour cream
1/4 cup flour
3 tsp vanilla extract
1 1/2 cups fresh blueberries
Prep Time: 30 minutes
Cook Time: 2 hours
Begin by preheating the oven to 320 degrees Fahrenheit. In a large bowl, combine all of the crust ingredients. Line the DoveWare casserole dish with parchment paper. Press graham cracker mixture into the lined DoveWare. Refrigerate until the filling is ready.
For the filling, beat the room temperature cream cheese with the sugar in a large bowl until combined. Add the milk, sour cream, flour, and vanilla extract; beat until smooth. Fold in the blueberries.
Pour the filling into the crust-filled casserole dish. Bake uncovered in the oven for one hour. After one hour, keep the cheesecake in the oven but turn off the oven and crack open the oven door. Let it sit in the cooling oven for 1 hour.
Remove from the oven and let sit covered in the refrigerator over night. Once set, remove easily with the parchment paper and cut into squares. Enjoy!