Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 1 tbsp lemon juice
- Optional: fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into a lined 9×13 inch baking dish. Bake for 10 minutes to set the crust.
- Beat softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, and mix well. Spread evenly over the baked crust.
- In a small saucepan, combine blueberries, lemon juice, and sugar if desired. Cook over medium heat until juices are released and mixture thickens, about 5 minutes. Allow to cool slightly.
- Pour blueberry topping over the cream cheese layer and spread evenly. Refrigerate for at least 2 hours or until set. Garnish with fresh mint leaves before serving if desired.
Notes
- Use fresh blueberries for the best flavor, or thaw frozen berries and drain excess liquid before cooking.
- For a dairy-free version, substitute cream cheese with plant-based cheese and use dairy-free butter.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/12 of the recipe)
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg