Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Blueberry Cheesecake Bars

Review Recipe
a close up shot of Blueberry Cheesecake Bars on a wooden board
Rich and decadent blueberry flavor is simply overflowing from these creamy and tangy blueberry cheesecake bars.
Jump to Recipe
Table of Contents
  1.  Blueberry Cheesecake Bars Ingredients
  2. How to Make This Blueberry Cheesecake Bars Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These blueberry cheesecake bars are pure heaven. The crust is made from buttery graham crackers and layered with creamy cheesecake filling bursting with juicy blueberries, along with a crumble topping that adds a touch of sweetness to the tangy bars. 

a close up shot of Blueberry Cheesecake Bars stacked on top of each other with one having a bite taken off

 Blueberry Cheesecake Bars Ingredients

Blueberry Cheesecake Bars raw ingredients that are labeled

You’ll need:

For the Crust

  • 1½ cups crushed graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons salted sweet cream butter, melted and cooled

For the Cheesecake Filling

  • ⅔ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 (8-ounce) packages of cream cheese, softened
  • ⅓ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 2½ cups blueberries (washed and dried), divided into 2 cups and ½ cup

For the Crumble Topping

  • 4 tablespoons cold salted sweet cream butter, cubed
  • ¼ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • ¼ cup quick oats

SUBSTITUTIONS AND ADDITIONS

BLUEBERRIES: You can substitute frozen blueberries for fresh berries. Allow the blueberries to thaw completely. Place in a strainer and rinse well. Dry the thawed berries on paper towels before adding them to the filling.

LEMON: If you like a zingier crust, you can add 2 teaspoons of fresh lemon zest to the simple graham cracker crust.

How to Make This Blueberry Cheesecake Bars Recipe

For the Crust

STEP ONE: Preheat the oven to 325°F. Line a 9×9 baking dish with parchment paper. Set it aside.

STEP TWO: Add the graham cracker crumbs and sugar to a small mixing bowl. Stir to combine.

STEP THREE: Add the melted butter to the graham cracker and sugar mixture. Stir until the crumbs are completely coated.

melted butter added to the graham crackers and sugar mixture in a bowl

STEP FOUR: Press the buttered crumbs into the bottom of the pan. Bake for 10 to 12 minutes and allow the crust to cool while you make the cheesecake filling.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.

buttered crumbs pressed into pan

For the Cheesecake Filling

STEP ONE: Add the granulated sugar and flour to a small mixing bowl. Whisk until combined.

STEP TWO: Using a stand mixer or a large bowl and a handheld electric mixer on medium-high speed, beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.

PRO TIP:

Make sure that the cream cheese is at room temperature to avoid any lumps in the cream cheese filling.

STEP THREE: Add the vanilla extract and continue mixing until incorporated.

STEP FOUR: Add the granulated sugar and flour mixture and continue mixing for 1 to 1½ more minutes.

STEP FIVE: Add the eggs, one at a time, until no yellow is visible.

eggs added to a bowl and blended

STEP SIX: Fold 2 cups of the blueberries into the cheesecake filling.

blueberries folded into the cheesecake filling

STEP SEVEN: Spread the blueberry cheesecake filling in an even layer over the crust. Sprinkle the remaining ½ cup of blueberries over the top of the cheesecake filling. 

cheesecake filling spread over the crust and sprinkle blueberries over the top

For the Crumble Topping

STEP ONE: You can use either a food processor or a small bowl and a pastry blender to make the crumble topping.

STEP TWO: If using a food processor, add the cubed cold butter, flour, and sugars to the food processor. Pulse until the mixture resembles coarse crumbs. 

butter, flour, and sugar added to a food processor

STEP THREE: Add the quick oats and pulse just to combine.

quick oats added to the butter mixture

STEP FOUR: If using the pastry blender, add the cubed cold butter, flour, and sugars to a medium-sized mixing bowl. Use the pastry blender to work the mixture into coarse crumbs. Stir in the oats.

STEP FIVE: Evenly sprinkle the crumble topping over the blueberries. 

STEP SIX: Bake for 40 minutes. Turn the oven off and crack the oven door open. Allow the cheesecake bars to sit in the oven for 20 minutes. Remove and allow the cheesecake bars to cool at room temperature for 1 hour.

Blueberry Cheesecake Bars baked in a baking dish

STEP SEVEN: Place the cheesecake bars into the fridge and allow the bars to chill for 2 hours. Just before you are ready to serve, slice the baked cheesecake bars into 16 slices (4 rows x 4 rows). 

PRO TIP:

You can reduce the chill time to 1 hour, depending on how well your refrigerator cools.

How To Serve

These delightful blueberry cream cheese bars make a perfect easy dessert when you have company coming or after dinner with your family. Add a mug of homemade hot chocolate or a refreshing iced tea on the side to drink.

If you love the creamy, rich taste of these bars, we guarantee you will enjoy our lemon cheesecake bars and snickerdoodle cheesecake bars too.

Storage

IN THE FRIDGE: Store any leftovers of our best blueberry cheesecake bars in an airtight container in the refrigerator for up to 7 days. 

IN THE FREEZER: You can freeze the delicious cheesecake bars for up to 1 month. Wrap the bars in plastic, then wrap the bars in aluminum foil. Allow the bars to thaw overnight before serving.

overhead shot of Blueberry Cheesecake Bars on a wooden board

There’s no need to choose between cheesecake and pie when you can have both with these blueberry cheesecake squares! Thick, creamy, and loaded with fresh blueberries on top of a buttery graham cracker crust, these will be a great idea the next time you need a quick dessert, and we bet you get rave reviews!

FREQUENTLY ASKED QUESTIONS

Can I freeze these easy blueberry cheesecake bars?

These easy blueberry bars can be frozen in an airtight container for up to one month.

Do I have to store these cheesecake dessert bars in the fridge?

Because they contain cream cheese, it is best to keep these fantastic bars in the fridge to keep them fresh.

Can I use a different crust for these cheesecake blueberry bars?

If you prefer to use a different crust, such as a vanilla wafer crust, for these classic blueberry cheesecake bars, you can certainly make this substitution.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of Blueberry Cheesecake Bars on a wooden board

Blueberry Cheesecake Bars

No ratings yet
Rich and decadent blueberry flavor is simply overflowing from these creamy and tangy blueberry cheesecake bars.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 25 minutes
Servings 16

Ingredients
  

Crust

  • cups crushed graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons salted sweet cream butter, melted and cooled

Cheesecake Filling

  • cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 16 ounces cream cheese, softened
  • cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • cups blueberries, washed and dried, divided into 2 cups and ½ cup

Crumble Topping

  • 4 tablespoons cold salted sweet cream butter, cubed
  • ¼ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • ¼ cup quick oats

Instructions
 

Crust

  • Preheat the oven to 325°F. Line a 9×9 baking dish with parchment paper. Set it aside.
  • Add the graham cracker crumbs and sugar to a small mixing bowl. Stir to combine.
  • Add the melted butter to the graham cracker and sugar mixture. Stir until the crumbs are completely coated.
  • Press the buttered crumbs into the bottom of the prepared pan. Bake for 10 to 12 minutes and allow the crust to cool while you make the cheesecake filling.

Cheesecake Filling

  • Add the granulated sugar and flour to a small mixing bowl. Whisk until combined.
  • Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
  • Add the vanilla extract and continue mixing until incorporated.
  • Add the granulated sugar and flour mixture and continue mixing for 1 to 1½ more minutes.
  • Add the eggs, one at a time, until no yellow is visible.
  • Fold 2 cups of the blueberries into the cheesecake filling.
  • Spread the cheesecake filling over the crust. Sprinkle the remaining ½ cup of blueberries over the top of the cheesecake filling.

Crumble Topping

  • You can use either a food processor or a small bowl and a pastry blender to make the crumble topping.
  • If using a food processor, add the cubed cold butter, flour, and sugars to the food processor. Pulse until the mixture resembles coarse crumbs.
  • Add the quick oats and pulse just to combine.
  • If using the pastry blender, add the cubed cold butter, flour, and sugars to a medium-sized mixing bowl. Use the pastry blender to work the mixture into coarse crumbs. Stir in the oats.
  • Evenly sprinkle the crumble topping over the blueberries.
  • Bake for 40 minutes. Turn the oven off and crack the oven door open. Allow the cheesecake bars to sit in the oven for 20 minutes. Remove and allow the cheesecake bars to cool at room temperature for 1 hour.
  • Place the cheesecake bars into the fridge and allow the bars to chill for 2 hours. Just before you are ready to serve, slice the cheesecake bars into 16 slices (4 rows x 4 rows)

Notes

  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
  • Make sure that the cream cheese is at room temperature to avoid any lumps in the cream cheese filling.
  • You can reduce the chill time to 1 hour, depending on how well your refrigerator cools.

Nutrition

Calories: 297kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 212mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 675IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan