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Delicious Mini Blueberry Cheesecake Flag Bars

mini blueberry cheesecake flag bars - featured image
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A festive and easy-to-make dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a fresh blueberry topping arranged in a patriotic flag design.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • ⅓ cup sour cream
  • 1 ½ cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Optional: 2 tablespoons blueberry preserves or jam

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir until mixture resembles wet sand.
  3. Press crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until set and golden. Let cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
  5. Add ⅔ cup sugar and blend well. Beat in eggs one at a time, then mix in vanilla extract and sour cream.
  6. Add 2 tablespoons flour and mix just until combined. Avoid overmixing.
  7. Pour cheesecake batter over warm crust and smooth the top with a spatula.
  8. Bake for 35-40 minutes until edges are set but center jiggles slightly when shaken.
  9. While baking, combine blueberries, ¼ cup sugar, and lemon juice in a small saucepan over medium heat.
  10. Cook for about 5 minutes until berries start to burst, stirring occasionally.
  11. Add cornstarch slurry and cook for another minute until thickened. Remove from heat and cool slightly.
  12. Once cheesecake is cooled to room temperature, pour blueberry topping evenly over the surface.
  13. Dollop blueberry preserves in the top left corner for flag stars and lightly swirl topping to create stripes.
  14. Refrigerate bars for at least 3 hours or overnight to fully set.
  15. Lift bars out using parchment overhang and slice into mini squares (about 1 ½ inch pieces). Serve chilled.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing to prevent cracks. Baking at 325°F keeps cheesecake creamy. Press crust firmly to avoid crumbly edges. Chill bars overnight for best texture and flavor. Warm knife under hot water before slicing for cleaner cuts. Can use almond flour crust for gluten-free option and dairy-free cream cheese for dairy-free adaptation.

Nutrition

Keywords: blueberry cheesecake bars, mini cheesecake bars, patriotic dessert, Fourth of July dessert, easy cheesecake recipe, blueberry dessert, festive dessert bars

Find it online: https://elvafood.com/delicious-mini-blueberry-cheesecake-flag-bars-recipe-easy-festive-treat/