Skip to Content

Blueberry Cheesecake bars

Blueberry Cheesecake Bars. Blocks of cream cheese mix together with sugar, eggs, milk, vanilla, and fresh blueberries giving you the perfect cheesecake bar recipe! 

There are two types of fruit I reach for when looking for a fresh dessert flavor:

Strawberries and blueberries.

This recipe has been made both ways. My personal favorite?

Blueberry Cheesecake Bar Recipe

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. Before I let you go, let’s walk through a few tips!

How to make cheesecake bars:

  1. Do not over mix. If you can, I recommend using a hand mixer.
  2. Be creative. I used a graham cracker crust. You can easily substitute wafer cookies or even Oreo’s. You can even substitute different fruit varieties!
  3. Watch closely. This cheesecake is done in a mere 20 minutes.
  4. Cool completely before moving to the refrigerator.
Blueberry Cheesecake Bars

Like this recipe? You will love my Salted Caramel Cheesecake Bars, Strawberry Cheesecake Bars, and Banana Cream Cheesecake

Blueberry Cheesecake bars

Blueberry Cheesecake bars

Ingredients

  • 1/2 cup butter, melted
  • 1-1/2 cup finely crushed graham crackers
  • 1/2 cup flour
  • 11/4 cup sugar
  • 1 1/2 (8oz) package cream cheese, softened
  • 2/3 cup sugar
  • 4 Large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups blueberries

Instructions

  1. Preheat your oven to 375 degrees. Line a 9×13 pan with foil and lightly spray with non-stick spray. Set aside.
  2. Stir the butter, graham crackers, flour, and 1/4 cup of sugar together with a fork. Press into the bottom of you prepared pan. Bake for 8 minutes or until light brown.
  3. Cream together the cream cheese, 2/3 cup sugar, eggs, milk, and vanilla in the bowl of an electric mixer. Pour over your warm crust and sprinkle with blueberries.
  4. 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.
Previous
Miracle Whip Spicy Deviled Eggs
Next
Caramel Swirl Pretzel Ice Cream

Holly C.

Tuesday 22nd of April 2014

I have been needing some cheesecake... this might do the trick. :) So exciting to be on BHG! Yay!

Amy | The Happy Scraps

Tuesday 22nd of April 2014

Jesseca! Oh My. These look so delicious! I do think they would taste good with the coconut. Congrats on the gig with BHG, that is exciting!

Kimber

Monday 21st of April 2014

Oh WOW! Those look delicious! My little man would go nuts over these. I can't believe you are going to be on their website! What a dream come true! Congrats!

Jonie

Monday 21st of April 2014

I LOVE blueberry cheesecake! I can see why they would be one of the first recipes to try! I can't wait to see what other recipes you post because this one looks amazing!

Leanne

Monday 21st of April 2014

These look delicious and I love blueberries. I think they would be pretty easy to make gluten free by using gluten free graham crackers and rice flour. Pinning!

shares