The Best Blueberry Cheesecake Bars
A delicious graham cracker crust, layered with a smooth and creamy cream cheese filling, and topped with blueberry pie filling. Enjoy!
Servings 20 people
Ingredients
- 2 Sleeves graham crackers, finely crushed
- 1/2 cup butter, melted
- 1/3 cup sugar
- 2 8 ounce packages cream cheese, softened
- 1 1/2 cups confectioners sugar
- 12 ounces frozen whipped topping, thawed
- 2 teaspoons vanilla
- 2 cans blueberry pie filling
Instructions
- Preheat oven to 350 degrees.
- For the Crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl and mix well.
- Transfer to a 13" X 9" baking dish and press down firmly to form the crust.
- Bake 10-15 minutes until lightly brown. Set aside to cool completely.
- For the Cheesecake: Using a mixer, beat together the cream cheese, confectioners sugar, and vanilla.
- Fold in the whipped topping and mix until well combined.
- Carefully spread the cream cheese mixture over the crust. Be careful to not disturb the crust too much.
- Spoon the blueberry topping over the filling. Spread evenly. I like a thick coating of blueberry pie filling on my cheesecake. You decide If you want to use all of the pie filling on your cheesecake.
- Cover and refrigerate for at least 6 hours or overnight. Slice into squares. Enjoy!
Notes
The time does not include cooling the crust or refrigeration time.
This dessert needs to made ahead of time and refrigerated at least 6 hours or overnight.
I like a thick coating of blueberry topping on my cheesecake. You decide if you want to use both cans of pie filling on your cheesecake.
Feel free to use homemade blueberry topping.