Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Optional: fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into the bottom of a lined 9×9-inch baking pan. Bake 8-10 minutes until golden. Cool.
- In a saucepan over medium heat, combine blueberries, lemon juice, sugar, and cornstarch. Cook until thickened, about 5-7 minutes. Cool slightly.
- Beat softened cream cheese with powdered sugar and vanilla until smooth. Spread over cooled crust.
- Pour blueberry filling over cream cheese layer and spread evenly. Refrigerate for at least 4 hours or overnight until set.
- Cut into squares, garnish with mint if desired, and serve.
Notes
- Thaw frozen blueberries if used, and drain excess moisture before adding to the filling.
- Chill the bars thoroughly for clean slicing and better set.
- Use gluten-free graham crackers for a gluten-free version.
- Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal Kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg