Here’s a delicious recipe for Apple and Blueberry Cheesecake Bars—creamy, fruity, and perfect for dessert 🍏🫐🧀
Apple and Blueberry Cheesecake Bars
Ingredients (9×13-inch pan)
Crust
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ⅓ cup sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Fruit Topping
- 1 cup blueberries (fresh or frozen)
- 1–2 medium apples, peeled, cored, and diced
- 2 tbsp sugar
- ½ tsp cinnamon
Instructions
- Preheat oven
- 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Make the crust
- Combine graham cracker crumbs, sugar, and melted butter.
- Press mixture evenly into the bottom of the pan. Bake 8–10 minutes, then let cool slightly.
- Prepare cheesecake filling
- In a bowl, beat cream cheese until smooth.
- Add sugar, eggs, and vanilla, mixing until creamy.
- Pour over baked crust.
- Add fruit topping
- Toss diced apples and blueberries with sugar and cinnamon.
- Spread evenly over cheesecake layer.
- Bake
- Bake 35–40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
- Cool completely, then refrigerate at least 2 hours before cutting into bars.
- Serve
- Slice into bars and enjoy as a dessert or sweet snack.
Tips & Variations
- Extra flavor: Add ½ tsp lemon zest to the cheesecake filling.
- Nutty crust: Mix ¼ cup chopped nuts into the crust.
- Swirl effect: Drop small spoonfuls of fruit on the cheesecake layer and swirl gently with a knife.
- Make ahead: Bars keep in the fridge up to 3–4 days or can be frozen for up to a month.
I can also give you a single-bowl quick version that skips the crust and makes fruit cheesecake bars in under 30 minutes if you want.
