October 3, 2023
Review RecipeBlueberry Cheesecake Bars
Rich and decadent blueberry flavor is simply overflowing from these creamy and tangy blueberry cheesecake bars.
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Table of Contents
These blueberry cheesecake bars are pure heaven. The crust is made from buttery graham crackers and layered with cheesecake filling bursting with juicy blueberries, along with a crumble topping that adds a touch of sweetness.
Blueberry Cheesecake Bars Ingredients
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 blueberries with every mouthful.
The crust is light and crisp, providing a perfect balance to the rich filling.
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 two teaspoons of fresh lemon zest to the simple graham cracker crust.
VANILLA EXTRACT: Swap out the vanilla extract with almond or coconut extract for a delightful twist on the classic flavor profile.
NUTS: Stir in chopped nuts like walnuts or macadamias to the cream cheese filling for a delightful crunch and a nutty flavor boost.
SPICES: Enhance the flavor profile by incorporating a pinch of cinnamon or nutmeg into the cream cheese mixture for a warm and cozy undertone.
How To Make This Blueberry Cheesecake Bars 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.
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.
For The Cheesecake Filling
STEP ONE: Add the granulated sugar and flour to a small mixing bowl. Whisk until combined.
STEP TWO: Beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
Use a stand mixer or a large bowl and a handheld electric mixer on medium-high speed.
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.
STEP SIX: Fold two 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 one hour.
STEP SEVEN: Place the cheesecake bars into the fridge and allow the bars to chill for two hours.
Just before you are ready to serve, slice the baked cheesecake bars into 16 slices (four rows x four rows).
PRO TIP:
You can reduce the chill time to one hour, depending on how well your refrigerator cools.
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.
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
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!
MAKE AHEAD: Simply follow the recipe until you’ve baked and cooled them completely.
Once they’re at room temperature, cover the pan tightly with plastic wrap or aluminum foil and place it in the refrigerator.
You can make them up to 24 hours in advance, which makes them perfect for planning ahead for special occasions or gatherings.
IN THE FRIDGE: Store any leftovers of our best blueberry cheesecake bars in an airtight container in the refrigerator for up to seven days.
IN THE FREEZER: You can freeze the delicious cheesecake bars for up to one month. Wrap the bars in plastic, then wrap the bars in aluminum foil.
Allow the bars to thaw overnight before serving.
Why We Love This Recipe
IRRESISTIBLE FLAVOR COMBINATION: These bars offer the perfect harmony of creamy cheesecake and the sweet-tart burst of fresh blueberries.
PERFECT FOR ANY OCCASION: Whether you’re hosting a special gathering, want to surprise your family, or simply have a craving for something sweet, these bars fit the bill.
CROWD-PLEASER: Few desserts have the universal appeal that cheesecake does. These bars take that beloved flavor and make it portable, making them perfect for picnics, potlucks, or simply sharing with friends and family.
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!
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.
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Blueberry Cheesecake Bars
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
- 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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Comments
Jeannette Shields says
This time of year we can only get frozen blueberries. Would they be okay if I froze them and drained them? These look great and would be a great way to use up the blueberries!
Layne Kangas says
Hi, Jeannette – yes, you can! Just thaw and drain them first and you should be all set. Enjoy!