Blueberry Cheesecake Bars

Rich and decadent blueberry flavor is simply overflowing from these creamy and tangy blueberry cheesecake bars.

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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. 

Blueberry Cheesecake Bars Ingredients

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If you’re a fan of dessert, then you have to try blueberry cheesecake bars. These delightful treats will tantalize your taste buds with their creamy and tangy flavor.

Imagine biting into a velvety soft cheesecake, only to be met with bursts of juicy blueberries with every mouthful.

The crust is light and crisp, providing a perfect balance to the rich filling that is packed with just the right amount of sweetness.

You’ll need:

For The Crust:

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

For The Cheesecake Filling:

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

For The Crumble Topping:

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

There are three distinct layers that come together to make this delicious dessert recipe.

First, the graham cracker crust forms the base of the bars, followed by the creamy blueberry cheesecake filling. Finally, the crumble topping will give them just the right amount of crunch.

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.

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.

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.

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.

STEP SIX: Fold 2 cups of the blueberries 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. 

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. 

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

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.

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). 

How To Serve These Blueberry Cream Cheese Squares

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’re looking to perfectly complement the sweet and tangy flavors of the cheesecake, consider adding a scoop of vanilla ice cream. The cool and creamy texture of the ice cream will pair beautifully with the richness of the cheesecake.

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

MORE CHEESECAKE BAR RECIPES

Dessert Bars

Pumpkin Cheesecake Bars

Dessert Bars

Chocolate Chip Cheesecake Bars

Storing These Blueberry Cheesecake Squares

Keep a stash of these in the freezer to pull out when you have a craving or if company drops by at the last minute!

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.

There’s no need to choose between cheesecake and pie when you can have both with these blueberry cheesecake bars! 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!

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Blueberry Cheesecake Bars

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Rich and decadent blueberry flavor is simply overflowing from these creamy and tangy blueberry cheesecake bars.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 16

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Ingredients

  

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Crust

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

Cheesecake Filling

• ⅔ cup granulated sugar
• 2 tablespoons all-purpose flour
• 16 ounces 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

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

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