Apple & Blueberry Cheesecake Bars

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Yield

9×13-inch pan (16–20 bars)

Prep Time

25 minutes

Bake Time

45–55 minutes

Chill Time

At least 4 hours (preferably overnight)

Total Time

About 6 hours including chilling

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Ingredients

Crust

• 2 cups (200 g) graham cracker crumbs

• 1/2 cup (115 g) unsalted butter, melted

• 1/4 cup (50 g) granulated sugar

• Pinch of salt

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened to room temperature

• 3/4 cup (150 g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 cup (120 ml) sour cream

• 2 tablespoons all-purpose flour

Apple Layer

• 2 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced

• 1 tablespoon lemon juice

• 2 tablespoons brown sugar

• 1/2 teaspoon cinnamon

• 1 teaspoon cornstarch

Blueberry Layer

• 1 cup fresh blueberries

• 1 tablespoon sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch

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Equipment

• 9×13-inch baking pan

• Parchment paper

• Mixing bowls

• Electric mixer

• Spatula

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Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 325°F (165°C).
Line the baking pan with parchment paper, leaving overhang for easy removal.

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2. Make the Crust

1. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter.

2. Press mixture firmly into the bottom of the pan in an even layer.

3. Bake for 8–10 minutes until lightly golden.

4. Remove and let cool slightly.

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3. Prepare the Apple Layer

1. Toss sliced apples with lemon juice, brown sugar, cinnamon, and cornstarch.

2. Set aside to slightly soften while preparing filling.

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4. Prepare the Blueberry Layer

1. Gently toss blueberries with sugar, lemon juice, and cornstarch.

2. Set aside.

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5. Make the Cheesecake Filling

1. Beat softened cream cheese until smooth and lump-free (about 2–3 minutes).

2. Add sugar and mix until creamy.

3. Add eggs one at a time, mixing on low speed just until combined.

4. Mix in vanilla, sour cream, and flour until smooth.

Avoid overmixing to prevent cracks.

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6. Assemble the Bars

1. Pour cheesecake filling over cooled crust.

2. Arrange apple slices evenly over the filling.

3. Scatter blueberries evenly over the apples.

4. Gently press fruit slightly into the batter.

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7. Bake

Bake for 45–55 minutes until:

• Edges are set

• Center slightly jiggles but is not liquid

• Top appears matte, not glossy

Do not overbake.

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8. Cool Properly

1. Turn off oven and crack the door open.

2. Let bars cool in oven for 30 minutes.

3. Remove and cool completely at room temperature.

4. Refrigerate at least 4 hours or overnight before slicing.

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Cutting Tips

• Use a sharp knife.

• Wipe blade clean between cuts.

• For extra clean slices, chill overnight.

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Storage

Refrigerate up to 5 days in an airtight container.
Freeze individually wrapped bars for up to 2 months.