Here’s a simple, delicious recipe for Apple & Blueberry Cheesecake Bars — soft, creamy, fruity, and perfect for sharing!
🍎🫐 Apple & Blueberry Cheesecake Bars
⭐ What You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- ½ cup melted butter
For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional but brightens flavor)
For the fruit topping:
- 1 medium apple, peeled & diced
- 1 cup fresh or frozen blueberries
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp cornstarch + 1 tbsp water (slurry, optional for thickening)
👩🍳 Instructions
1. Prepare the crust
- Preheat oven to 350°F (175°C).
- Mix graham crumbs, sugar, and melted butter in a bowl.
- Press firmly into an 8×8-inch baking pan lined with parchment.
- Bake for 8 minutes. Cool slightly.
2. Make the cheesecake layer
- Beat cream cheese until smooth.
- Add sugar, eggs, vanilla, and lemon juice. Mix until creamy.
- Pour over the baked crust.
3. Prepare the fruit topping
- In a skillet, melt butter.
- Add diced apple, brown sugar, and cinnamon. Cook until softened (3–5 minutes).
- Add blueberries and cook until they release juices.
- If mixture is too runny, stir in the cornstarch slurry and cook 1 more minute.
- Spoon the fruit mixture gently over the cheesecake layer.
4. Bake
- Bake at 325°F (165°C) for 30–35 minutes, until the center is mostly set but still slightly jiggly.
5. Chill & Serve
- Cool to room temperature, then refrigerate for at least 3 hours.
- Slice into bars and enjoy!
💡 Tips & Variations
- Add a crumble topping for extra texture.
- Substitute pears or raspberries.
- Use a shortbread crust for a richer base.
If you want, I can also format this as a printable recipe card, convert to metric-only, or give a no-bake version!
