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To create a delicious base for your Frozen Blueberry Cheesecake Bars, start by preparing the graham cracker crust. This crust is not only flavorful but also provides a delightful crunch that complements the creamy cheesecake filling.

Frozen Blueberry Cheesecake Bars

Beat the heat this summer with Frozen Blueberry Cheesecake Bars, a creamy and refreshing treat that’s perfect for warm days! This easy recipe pairs a crunchy graham cracker crust with luscious cheesecake filling and vibrant blueberries. Whether you're hosting a barbecue or simply craving something sweet at home, these visually stunning bars are sure to impress. Prepare them ahead of time for a convenient and delightful dessert that everyone will love!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 cup sour cream

2 large eggs

1 ½ cups fresh or frozen blueberries (thawed and drained)

For the blueberry swirl:

1 cup fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

Instructions
 

Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a greased 9x9-inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool.

    Make the blueberry swirl: In a small saucepan over medium heat, combine 1 cup of blueberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the blueberries break down and form a sauce. Remove from heat and let cool.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and continue beating until well combined. Mix in the vanilla extract and sour cream until smooth. Add the eggs one at a time, mixing until just combined.

        Add blueberries: Gently fold in the drained blueberries into the cheesecake filling, ensuring they are evenly distributed.

          Assemble the bars: Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the blueberry swirl on top of the cheesecake and use a knife or toothpick to swirl it into the filling.

            Freeze: Cover the baking dish with plastic wrap and freeze for at least 4 hours, or until completely set.

              Serve: Once frozen, remove the cheesecake bars from the dish using the edges of the foil or parchment paper if you used them. Cut into squares and serve immediately. Store any leftovers in the freezer.

                Prep Time, Total Time, Servings: 25 min | 4 hours 25 min | 16 bars