Blueberry Cheesecake Bars
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Prepare to fall in love, one bite at a time, with these blueberry cheesecake bars! Like a summer fling for your taste buds – sweet, a little tart, and oh-so-satisfying. Whether you’re a cheesecake connoisseur or just a blueberry enthusiast, this easy-to-follow recipe will make you the star of every potluck and family gathering. Ready to whip up some magic? Let’s dive into the deliciousness!
Be sure to try some of my other berry packed recipes like my Blueberry Sweet Rolls, Sweet Blueberry Biscuits, and Blueberry Pancakes!
Why You’ll Love These Easy Cheesecake Bars
- Easy and Quick: Perfect for busy schedules, these bars come together in no time, making them ideal for last-minute desserts.
- Crowd-Pleaser: With a creamy cheesecake layer, and bursts of blueberry flavor, these bars are a guaranteed hit at any gathering.
- Make-Ahead Friendly: Prepare them in advance and keep them chilled, so you’re always ready to satisfy a sweet craving or serve unexpected guests.
There is something irresistible about these blueberry cheesecake squares. The rich and creamy cheesecake filling is toned down slightly by the fresh blueberry sauce and everything is brought together with the buttery graham cracker crust.
It’s like taking the taste of a New York style cheesecake, but leaving all of the fuss of a classic cheesecake behind. These are practically no-fail, quicker, and an easier alternative. Perfect for cheesecake beginners.
Looking for something even easier? Try my No-Bake Cheesecake Bars.
Ingredients You Need
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: Reach for salted butter. This is used in the crust and the salt enhances the flavor of the crackers. No salted butter? No problem. Add a pinch of salt to your crust mixture.
- Graham Crackers: Skip the cinnamon topped crackers and stick with the classic. They have a buttery flavor that is ideal for cheesecake.
- Cream Cheese: The only item I’ll tell you to stick with name brand. Philadelphia cream cheese tastes the best.
- Sugar: Granulated sugar is whipped with the cream cheese to give you a great fluffy base batter.
- Eggs: Large eggs at room temperature. This is key to helping the batter come together without overmixing.
- Milk: 2% milk or higher works best for this cheesecake.
- Vanilla: I like pure vanilla extract. I feel like it leaves less of a chemical aftertaste, but you can use imitation in a pinch.
- Blueberries: Fresh or frozen berries OR you can use a berry jam, like I did, for a beautiful swirl.
How To Make Blueberry 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.
- Crust: Preheat the oven to 350°F. Line an 8-inch baking pan with parchment paper and lightly spray with baking spray. Mix melted butter with crushed graham crackers. Press the mixture into the pan. Bake for 8 minutes to set the crust.
- Mix Ingredients: In a large bowl, whip softened cream cheese and sugar until fluffy (about 1 minute). Mix in lemon juice, milk, and vanilla extract until smooth (about 30 seconds). Small lumps are okay. Stir in eggs on low speed until just combined.
- Layer: Spread the batter over the baked crust. Drop spoonful’s of berry jam and swirl gently with a toothpick or knife.
- Bake: Bake for 20-30 minutes, until the center looks set. Let cool on a wire rack. Cover and refrigerate for at least 2 hours or overnight.
- Enjoy: Cut into bars and enjoy!
Helpful Tools
- 8 Inch Pan: If you plan on taking this treat on the go, I recommend using a 8″ pan with a lid (affiliate). Let the cookies cool completely then cover. Easy peasy.
- Electric Mixer: Add one of these mixers (affiliate) to your Christmas list! They are a game changer for avid bakers. That being said, a handheld mixer (affiliate) works too!
- Silicone Spatulas: If you don’t have a set of silicone spatulas (affiliate), I highly recommend in adding them to your kitchen.
Tips for Success:
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother batter and easier mixing.
- Crust Pressing Tip: Use the bottom of a measuring cup to press the graham cracker crust evenly and firmly into the pan.
- Even Mixing: Mix the cheesecake batter on low speed to avoid incorporating too much air, which can cause cracks.
- Jam Swirling: For a more uniform swirl, warm the jam slightly before dropping it onto the cheesecake batter.
- Chilling Time: Chill the bars thoroughly (at least 2 hours) before cutting to ensure clean slices and proper setting.
Helpful Storage Tips
- Refrigeration: Store the blueberry cheesecake bars in an airtight container in the refrigerator. They will stay fresh for up to one week.
- Freezing: For longer storage, freeze the bars. Wrap individual bars in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Serving After Storage: If refrigerated, let the bars sit at room temperature for about 10-15 minutes before serving for the best texture and flavor. If frozen, thaw overnight in the refrigerator.
- Prevent Moisture: To avoid condensation and sogginess, ensure the bars are completely cooled before covering and storing them.
Recipe FAQs
No, but using parchment paper helps with easy removal and cutting of the bars without sticking.
The center should still have a slight jiggle but look set. It will continue to firm up as it cools.
A hand mixer works just as well. If you don’t have either, you can mix by hand, but make sure the cream cheese is very soft to avoid lumps.
Chill the bars for at least 2 hours, but overnight is best for perfect texture and flavor.
Use a sharp knife dipped in hot water and wiped dry between cuts for clean edges.
More Delicious Cheesecakes
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Blueberry Cheesecake bars
Ingredients
Crust
- 1/4 cup butter (melted)
- 1 sleeve graham crackers ((about 9 full sheets) crushed finely)
Cheesecake
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup blueberry jam or fresh blueberries
Instructions
Crust
- Preheat the oven to 350 degrees.
- Line an 8 inch baking pan with parchment paper for easy removal and lightly mist with baking spray. Set aside.
- Combine the melted butter with the crushed graham crackers in a small bowl. Mix to combine.
- Pour the mixture into the prepared pan and press firmly into an even layer on the bottom.
- Bake for 8 minutes to help the crust firm.
Cheesecake
- For the cheesecake, combine the soft cream cheese and sugar into a large mixing bowl. Use a stand or hand mixer to whip until the ingredients have combined and become fluffy, roughly 1 minute.
- Stir the lemon juice, milk, and vanilla extract into the cream cheese mixture and continue to stir until smooth, about 30 more seconds.
- It's ok if there are a few small lumps from the cream cheese.
- Add the eggs, and stir on low speed until only just combined.
- Pour the batter over the baked crust.
Blueberry layer
- Option one: Sprinkle the top of the cheesecake with fresh of frozen blueberries.
- Option two: Drop small spoonfuls of berry jam over the top of the cheesecake. Use a toothpick, or the pointy end of a knife, to gently swirl into the cheesecake batter. Make sure you don't press too hard into the crust.
Bake
- Bake 20 to 30 minutes or until the center of the cheesecake looks like it has set.
- Remove the bars from the oven and place on a wire rack to cool. Once to room temperature cover and transfer to the refrigerator to chill for at least 2 hours or up to overnight.
- Cut and enjoy!
Notes
- 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 (affiliate).
- 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 30 to 45 minutes.
- Cool completely before moving to the refrigerator.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I have been needing some cheesecake… this might do the trick. 🙂 So exciting to be on BHG! Yay!
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!
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!
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!
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!
These look delicious! I have been craving cheesecake, I think they might be just the ticket!