This post may contain affiliate links, please see the privacy policy for details.
These blueberry cheesecake bars combine everything you love about classic cheesecake with the vibrant flavor of fresh blueberries. Featuring a buttery graham cracker crust, a creamy vanilla cheesecake filling, and topped with an optional homemade blueberry jam, these bars are a perfect balance of sweet and tangy. They’re easier to make and serve than a traditional cheesecake, making them ideal for parties, picnics, or just a special weekend treat. Whether you enjoy them chilled or at room temperature, these bars are sure to become a new favorite!
Enjoy homemade blueberry cheesecake bars with this easy and tasty recipe. Perfect for any occasion, they are sure to impress with sweet, creamy, fruity flavors.
Like making bars? You might also enjoy peanut butter crunch bars, zesty orange bars, classic Nanaimo bars, or these gingerbread baked oatmeal bars.
Why You’ll Love It
A delicious treat: You simply can’t go wrong with these tasty bars that boast blueberry, lemon and vanilla flavors.
Simple to make: You don’t have to be a baker to whip up these easy blueberry cheesecake bars.
A versatile snack: Enjoy one with brunch or as a sweet treat with your morning coffee. These cheesecake bars also make a satisfying dessert.
Blueberry Cream Cheese Bars Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham cracker crumbs: For the crust.
Melted unsalted butter: Also for the crust.
Cream cheese: Full fat cream cheese gives the best-tasting result.
Granulated sugar: For sweetness.
Eggs: To bind the cheesecake mixture and create the right texture.
Blueberries: Use fresh blueberries for this recipe.
Lemon juice: Gives the optional blueberry jam topping a tangy taste.
How to Make Blueberry Cheesecake Bars
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the crust: Combine the graham cracker crumbs with melted butter and sugar in a medium bowl. Press the mixture into a parchment paper lined baking dish and bake until golden brown.
Make the cheesecake layer: Beat cream cheese and sugar and then mix in the vanilla extract and eggs. Fold some of the flour into the cream cheese mixture. Toss the blueberries in flour and fold those in too. Pour this mixture over the cooled crust.
Bake the cheesecake bars: Bake the cheesecake bars and cool in the pan. Refrigerate for a couple of hours before slicing and serving.
Optional jam layer: Bring the sugar, water, blueberries, and lemon juice to a boil and cook until thick. Let the jam cool completely and drizzle it over the cooled cheesecake bars.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free graham cracker crumbs.
Streusel topping: Add a streusel topping for extra texture and flavor. Mix together flour, sugar and cold butter to create a crumbly streusel, then sprinkle it over the cheesecake mixture before baking.
Graham cracker crumbs: You can use a different type of cookie crumbs if you prefer.
Blueberries: I recommend using fresh blueberries because they hold their shape better. If you can only find frozen, thaw them and drain them very well before adding to the cheesecake mixture.
Cream cheese: Swap half the cream cheese for sour cream for a tangier taste.
White sugar: You can use light brown sugar if preferred.
Serving Suggestions
Appetizers: Begin the meal with lentil soup.
Main dishes: Treat your taste buds to pork chop and rice casserole, perhaps paired with crack green beans. Another tasty idea is cheeseburger tacos with homemade air fryer onion rings.
Desserts: Finish up with these delicious blueberry cheesecake bars.
How to Store Blueberry Cheesecake Bars
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze these in an airtight container for 2 or 3 months.
Thaw: Defrost the bars in the refrigerator overnight.
Top Tips
Room temperature cream cheese: For a smoother cheesecake filling, ensure the cream cheese is fully softened before mixing.
Fresh is best: Although you can use fresh or frozen blueberries, I love fresh ones best as they hold their shape better.
Folding in ingredients: When adding the flour and floured blueberries to the cheesecake batter, fold them in with side to side movements using a wide, flat metal spoon. This ensures that you don’t add too much air into the mixture.
Blueberry Cheesecake Squares FAQs
To prevent cracking, avoid overmixing the batter and don’t overbake the cheesecake. Additionally, letting the bars cool slowly in the oven after baking can help prevent cracks.
To prevent sticking, line your baking pan with parchment paper (this is my go-to!) or foil, leaving an overhang on the sides. This will make it easier to lift the bars out of the pan after they have cooled.
Best Blueberry Cheesecake Bars Recipe
Blueberry Cheesecake Bars
Equipment
- Baking Dish 9 x 13-Inch
- Saucepan Medium
Ingredients
For the Crust:
- 1 ½ Cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter, melted
For the Filling:
- 24 Ounces cream cheese, full fat, at room temperature
- 6 Tablespoons all-purpose flour
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 3 eggs
- 1 ½ Cups blueberries, fresh if possible
For the Blueberry Jam (Optional):
- ¼ Cup water
- ¼ Cup white sugar
- 1 Tablespoon lemon juice
- 1 Cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 325°F and line a 9 x 13-inch baking pan with parchment paper.
Make the Crust:
- In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter.
- Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. This takes about 3 minutes on a medium speed.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Fold in 4 tablespoons of the flour and mix until well combined.
- Toss the blueberries with the remaining 2 tablespoons of flour.
- Gently fold the blueberries into the cheesecake mixture.
Assemble and Bake:
- Pour the cheesecake mixture over the cooled crust.
- Bake for 35 to 40 minutes or until the edges are set and the center is jiggly but not runny.
- Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars.
Make the Blueberry Jam (Optional):
- In a saucepan over a medium heat, combine the sugar, water, blueberries, and lemon juice.
- Bring to a boil, stirring occasionally and then boil for about 10 minutes or until thickened.
- Allow the jam to cool before drizzling over the bars.
Notes
Fresh is best: Although you can use fresh or frozen blueberries, I love fresh ones best as they hold their shape better.
Folding in ingredients: When adding the flour and floured blueberries to the cheesecake batter, fold them in with side to side movements using a wide, flat metal spoon. This ensures that you don’t add too much air into the mixture.
Nutrition
These easy blueberry cheesecake bars combine a sweet crust with a creamy blueberry cheesecake filling. It’s easy to make and bake blueberry cheesecake bars and they make a great sweet treat or dessert. If you like blueberries and lemon cheesecake, you have to try these mouthwatering blueberry cheesecake bars with their juicy blueberry flavor, creamy texture and buttery graham cracker crust.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These were absolutely delicious! The combination of the creamy cheesecake and fresh blueberries was perfect, and that buttery crust just took it over the top.
perfectly sweet and tangy! Dreaming about making this again because I just can’t get enough.
The blueberry cheesecake bars were a hit, perfectly creamy with a sweet tang!