🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Blueberry Cheesecake Squares are the perfect dessert for gatherings, combining a rich and creamy cheesecake base with a vibrant blueberry topping. These squares are not only visually stunning but also incredibly easy to make, ensuring your friends and family will be coming back for seconds. Plus, the balance of tart and sweet flavors makes them irresistible!
Why You’ll Love This Recipe
This recipe is a delightful treat that checks all the boxes for dessert lovers.
- Easy to Make: Simple ingredients and straightforward steps mean you can whip these up in no time.
- Perfect for Sharing: Cut them into squares for a crowd-pleasing dessert at any gathering.
- Flavor Explosion: The combination of creamy cheesecake and fresh blueberries is a match made in dessert heaven.
- Visually Stunning: The vibrant blueberry topping makes a beautiful presentation.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup water
- 1 tablespoon powdered gelatin
- ¼ cup granulated sugar (for blueberry topping)
How to Make Blueberry Cheesecake Squares
- Preheat your oven to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared dish to form a crust.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for an additional 25-30 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- In a small saucepan, combine the fresh blueberries, water, and ¼ cup of sugar. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. Remove from heat.
- Sprinkle the powdered gelatin over the blueberry mixture and stir until dissolved. Allow it to cool slightly before pouring it over the cheesecake layer.
- Chill the entire dish in the refrigerator for at least 4 hours or until fully set. Once set, lift the cheesecake out using the parchment paper and cut into squares.
Tips for the Best Results
- Ensure your cream cheese is at room temperature for a smooth filling.
- Don’t skip cooling the cheesecake in the oven; it helps prevent cracking.
- Use fresh blueberries for the best flavor, but frozen can work in a pinch—just thaw and drain excess liquid.
Easy Variations
- Swap out blueberries for raspberries or strawberries for a different flavor profile.
- Add a layer of lemon curd under the cheesecake layer for a citrus twist.
- Top with whipped cream for an extra indulgent finish.
What to Serve With It
- A scoop of vanilla ice cream for a creamy contrast.
- Fresh mint leaves for a pop of color and freshness.
- A drizzle of chocolate sauce for a decadent touch.
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. These squares are best served chilled. There’s no need for reheating; enjoy them cold for a refreshing treat!
Recipe Card
Blueberry Cheesecake Squares
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes (including chilling)
Yield: 16 squares
Ingredients:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup water
1 tablespoon powdered gelatin
¼ cup granulated sugar (for blueberry topping)
Instructions:
1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared dish to form a crust.
3. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for an additional 25-30 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. In a small saucepan, combine the fresh blueberries, water, and ¼ cup of sugar. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. Remove from heat.
7. Sprinkle the powdered gelatin over the blueberry mixture and stir until dissolved. Allow it to cool slightly before pouring it over the cheesecake layer.
8. Chill the entire dish in the refrigerator for at least 4 hours or until fully set. Once set, lift the cheesecake out using the parchment paper and cut into squares.
Notes:
Enjoy these squares chilled for the best flavor and texture!
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes (including chilling)
Yield: 16 squares
Ingredients:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup water
1 tablespoon powdered gelatin
¼ cup granulated sugar (for blueberry topping)
Instructions:
1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared dish to form a crust.
3. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for an additional 25-30 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. In a small saucepan, combine the fresh blueberries, water, and ¼ cup of sugar. Cook over medium heat until the blueberries start to burst, about 5-7 minutes. Remove from heat.
7. Sprinkle the powdered gelatin over the blueberry mixture and stir until dissolved. Allow it to cool slightly before pouring it over the cheesecake layer.
8. Chill the entire dish in the refrigerator for at least 4 hours or until fully set. Once set, lift the cheesecake out using the parchment paper and cut into squares.
Notes:
Enjoy these squares chilled for the best flavor and texture!
