Description
Delicious and easy-to-make Blue Raspberry Cloud Cheesecake Bars with a creamy cheesecake filling and a fluffy blue raspberry cloud layer.
Ingredients
Scale
- 2 cups graham cracker crumbs (or vanilla wafer crumbs)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup fresh blueberries (optional for fruity bursts)
- 1 box blue raspberry Jell-O (3 oz)
- 1 cup boiling water
- 1 cup whipped cream (or whipped topping)
- Whipped cream swirls for topping
- Fresh blueberries for garnish
- Crushed meringue or candy bits for garnish
- Sprinkles for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a greased 9×9-inch baking pan.
- Bake for 8–10 minutes. Let cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing until just combined.
- Mix in vanilla and sour cream.
- Fold in blueberries if using.
- Pour over crust and bake 30–35 minutes, until edges are set but center is slightly jiggly.
- Cool completely, then refrigerate.
- Dissolve Jell-O in boiling water. Let cool slightly until just warm.
- Fold in whipped cream until fluffy and pastel blue.
- Spread over the chilled cheesecake layer. Refrigerate for at least 3 hours, or until firm.
- Slice into bars.
- Pipe whipped cream swirls on top.
- Garnish with blueberries, crushed meringue, and sprinkles.
Notes
- Ensure the cream cheese is softened for easy mixing.
- For a more intense flavor, add more blueberries to the filling.
- Let the Jell-O cool before folding in the whipped cream to maintain fluffiness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg