Berry Cheesecake Bars

Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.

In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.

In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the cheesecake mixture over the cooled crust and spread it evenly.

In a small saucepan, combine the blueberries, water, 2 tablespoons sugar, and cornstarch. Cook over medium heat until the mixture thickens and the berries start to burst, about 5-7 minutes.

Pour the blueberry compote over the cheesecake layer, spreading it gently with a spatula.

Bake the bars for 30-35 minutes, or until the cheesecake is set and slightly golden around the edges.

Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing.

Top with whipped cream and extra blueberries before serving.

For a different berry flavor, try using raspberries or strawberries in place of blueberries. You can also add a hint of lemon zest to the cheesecake filling for a citrusy twist. If you’re short on time, use a store-bought berry jam instead of making the compote from scratch. For a gluten-free version, substitute the graham crackers with gluten-free cookies.