Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz (two packages) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or thawed frozen blueberries
- ¼ cup blueberry preserves or jam (optional)
- Additional blueberries and powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and sugar. Stir in melted butter until evenly mixed. Press into a parchment-lined 9×13-inch baking dish. Bake for 10 minutes and cool slightly.
- Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla extract. Fold in blueberry preserves if using. Spread over the cooled crust.
- Gently fold blueberries into additional preserves or jam. Spread or sprinkle over the cream cheese layer. Garnish with extra blueberries if desired, pressing lightly into the filling.
- Bake for 20-25 minutes until edges are golden. Cool to room temperature, then refrigerate for at least 2 hours to set.
Notes
- Ensure blueberries are thawed and drained if using frozen to prevent sogginess.
- For gluten-free version, replace graham cracker crumbs with crushed gluten-free cookies.
- Chill for at least 2 hours for best set and slicing.
- Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/12 of recipe)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg