The filling is so easy to make in around 4 minutes with simple pantry ingredients that bake on top of a cinnamon graham cracker crust and topped with luscious fresh blueberries cheesecake bar.
These little blueberries squares are just the right bite for that after that weeknight dinner meal and are so simple to throw together in no time.
Of course, the filling recipe is very basic using cream cheese and sour cream so for all those not in love with these seasonal berries, just substitute another fruit, we will give suggestions below for what works well.
If you don't want to view our tips and suggestions just scroll down to the printable recipe card for our delicious recipe.
Blueberry Easy Dessert
If you love a graham cracker-crusted cheesecake, these are miniature little gems and very similar in taste.
Our family just loves fresh blueberry recipes and we make so many recipes using them you may like to try our One-Pan Blueberry Scones, Blueberry Drop Cookies Blueberry Crumble Bars.
These bars are just the right size when a cheesecake craving hits you and they freeze perfectly so you can keep them on hand.
Once you try this easy recipe, you will find the basic filling is such a creamy delight, and use it with so many other fruits that it compliments to change up the recipe to whatever fruit is in season.
Ingredients you will need(for exact measurements scroll to the recipe card)
- cinnamon graham crackers
- melted butter
- cream cheese softened
- sour cream
- sugar
- eggs
- vanilla
- grated lemon peel
- blueberries
- flour
- vanilla or lemon juice
Other Fruits Suggestions
- diced mango blotted dry
- fresh bing cherries chopped removing pits
- red raspberries or blackberries
- finely diced apples
- diced peaches pit remove
- diced pears
- diced apricots remove pits
- blotted dry chunk pineapple
Tips
- always toss the fruit in flour, it keeps it from sinking to the bottom
- fruit can be folding fruits into the filling can make the filling weep or not hold together
- always grease the pan or line with parchment paper
- cool completely before cutting
- these will freeze perfectly on a cookie sheet then place in freezer bags for later up to 3 months
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Perfect for Barbecues and Picnics
A great dessert to take to any backyard barbecue of picnic for dessert!
Just keep a ziplock bag of ice on the bottom to keep them cool in your ice chest.
These make a great dessert to bring to any potluck gathering!
Feel free to use berries of any kind, just not wet fruits, less juicy ones work the best.
Everyone raves about these at any outdoor picnic we usually bring these along since cheesecake is everyone's favorite dessert.
Make a double batch of these delicious dessert bars I promise they won't last long!
Blueberry Sour Cream Bars
Yield: 16
Prep time: 8 MinCook time: 45 MinTotal time: 53 Min
These are a graham cracker crust blueberry dessert square made with cream cheese and sour cream. Easy and so yummy.
Ingredients
- Crust
- 1 package of cinnamon graham crackers made into crumbs in a food processor
- 4 tablespoons melted butter
- Filling:
- 1 - 8 ounce package of cream cheese softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon grated lemon peel
- Topping:
- 1 cup blueberries
- 2 tablespoon flour
- 2 tablespoons sugar
- 1 teaspoon vanilla or lemon juice
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 9 pan.
- Place the graham crackers with butter into a food processor and pulse until fine crumbs are made.
- Pat down into the prepared pan.
- Beat all the filling ingredients until smooth and creamy around 4 minutes.
- Pour over the crust.
- Toss the berries into the vanilla gently then into the sugar and flour.
- Place the berries on the top of the filling.
- Bake at 350 until the middle is set around 45 minutes.
- Cool. Cut into squares.
Notes
Other Fruits Suggestions
- diced mango blotted dry
- fresh bing cherries chopped removing pits
- red raspberries or blackberries
- finely diced apples
- diced peaches pit remove
- diced pears
- diced apricots remove pits
- blotted dry chunk pineapple
Tips
- always toss the fruit in the sugar, and flour mixture, it keeps them from sinking to the bottom
- fruit should be added to the top (folding into the filling can make the filling weep or not hold together)
- always grease the pan or line it with parchment paper
- cool completely before cutting
- these will freeze perfectly on a cookie sheet then place in freezer bags for later up to 3 months
Nutrition Facts
Calories
222.84Fat (grams)
10.45Sat. Fat (grams)
4.82Carbs (grams)
29.24Fiber (grams)
1.16Net carbs
28.06Sugar (grams)
13.64Protein (grams)
3.42Sodium (milligrams)
231.24Cholesterol (grams)
40.28
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