Blueberry Cheesecake Bars with Graham Cracker Crust

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This easy recipe for Blueberry Cheesecake Bars takes the work out of a full cheesecake and gives you a perfect cheesecake dessert! Blocks of cream cheese mix together with sugar, eggs, milk, vanilla, and fresh blueberries giving you the perfect cheesecake bar recipe! 

I love cheesecake bars. They are the easiest dessert and oh-so delicious. You get the rich and creamy texture of cheesecake without the work!

If you’ve made a cheesecake in the past you know what I’m talking about. You have to mix carefully, get a water bath going, and watch that cake baby like a hawk to make sure it doesn’t crack.

None of that is necessary with this Blueberry Cheesecake Bars Recipe. It’s literally as easy as mix and bake!

Blueberry Cheesecake Bar Ingredients

Like many of my dessert recipes, this one uses pantry and refrigerator staples. Specifically, lots of baking basics like flour and sugar. The biggest ingredient tip I can give you is to use name brand cream cheese. That is the only item we’ve seen that actually can make a difference in the flavor and texture.

• Butter
• Graham Crackers
• All-Purpose Flour
• Granulated Sugar
• Cream Cheese
• Eggs
• Milk
• Vanilla
• Blueberries

For a full list of ingredients and measurements see the recipe card below.

How to make cheesecake bars:

This is a no-fail cheesecake recipe. Why? Because you do not have to worry about sinking, cracks, or under baked filling. Creating a bar version of the classic dessert eliminates all of these common issues.

1. Preheat the oven to 375 degrees.
2. Line a 9×13 pan with foil (optional) and lightly spray with non-stick spray. Set aside.
3. For the crust: stir the butter, graham crackers, flour, and 1/4 cup of sugar together with a fork. Press into the bottom of the prepared pan.
4. Bake for 8 minutes until light brown and fragrant.
5. Cream together the cream cheese, 2/3 cup sugar, eggs, milk, and vanilla in the bowl of an electric mixer. Pour over the warm crust and sprinkle with blueberries.
6. Bake 20 minutes or until the center looks like it has set. Cool until room temperature and refrigerate for at least 2 hours if not overnight.

Recipe Tips and FAQs

This is a fairly simple recipe to make and much easier to make than an entire cheesecake recipe. Just as delicious without a ton of work. But there are a few tips and tricks I’ve learned to help give you the very best blueberry cheesecake squares.

• Use room temperature ingredients. This ensures your batter will come together quickly and evenly while mixing.
• Try not to overmix the batter. Over mixing a cheesecake batter is what leads to cracking. I recommend using a hand mixer.
• Mix up the berries you use for other fun cheesecake bar variations!
• I used a graham cracker crust. You can easily substitute wafer cookies or even Oreo’s.
• Watch closely. This cheesecake is done in a mere 20 minutes.
• Cool completely before moving to the refrigerator.

How Do You Know When A Cheesecake Bar Is Done?

The filling will be set but still a little jiggly in the center. For a more accurate result cook until an instant-read thermometer reads at least 180 degrees once inserted into the bars away from the edge.

Can You Use Frozen Berries In Cheesecake?

I would not recommend using frozen berries in cheesecake. Frozen berries carry more moisture than fresh. It can add too much liquid to the cake itself which will mess up the overall structure of your cake.

Related Recipes:

Like this recipe? You will love my:

• Salted Caramel Cheesecake Bars
• Strawberry Cheesecake Bars
• Banana Cream Cheesecake