Ingredients
Scale
- 1 ½ cups fresh blueberries (or frozen, thawed)
- 2 cups crushed graham crackers or digestive biscuits
- ½ cup granulated sugar
- 1 cup unsalted butter, melted
- 16 oz (about 2 cups) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Optional: fresh mint leaves or extra blueberries for garnish
Instructions
- Start by washing the blueberries. In a small saucepan, combine blueberries with 2 tablespoons of sugar. Simmer over medium heat until berries break down and sauce thickens, about 10 minutes. Let it cool completely before spreading on the crust.
- In a mixing bowl, combine crushed graham crackers with ½ cup sugar. Pour in the melted butter and stir until the mixture is evenly coated. Press this mixture firmly into the bottom of a lined 9×13-inch baking dish. Chill the crust in the freezer for 15 minutes to set.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the sour cream for added richness. Spread this layer evenly over the chilled crust.
- Pour the cooled blueberry compote over the cream cheese layer, spreading it evenly. For decoration, add fresh blueberries on top. Chill the bars in the refrigerator for at least 3 hours or overnight for best results.
Notes
- Use fresh blueberries for the best flavor, but frozen berries work well if thawed and drained.
- For a more robust blueberry flavor, add a teaspoon of lemon juice or zest to the blueberry compote.
- Ensure the cream cheese layer is smooth for a silky texture.
- Chill the bars thoroughly before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes plus cooling
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg