From the signature crust and silky filling to the jammy swirls of fresh berries, these blueberry cheesecake bars are an irresistible twist on classic summer dessert.
I love how the blueberry swirls look like beautiful purple ribbons dancing across the top. They’re almost too pretty to eat!
I have a feeling I’ll make these on repeat all season long. Try them and see for yourself what makes them so addictive.
Why You’ll Love These Blueberry Cheesecake Bars
Texture Delight: The velvety cheesecake filling contrasts with the graham cracker crust and bursting blueberry pockets. The textures are incredible!
Baking Simplicity: Unlike traditional baked cheesecake, these bars require no water bath or springform pan. They’re an approachable and foolproof dessert option.
Visually Appealing: The marbled effect of the blueberry swirl adds a burst of flavor. It also makes each bar a piece of art, perfect for impressing guests.
Ingredients
- Fresh Blueberries: Packed with natural sweetness and vibrant color, they create a luscious, fruity swirl in each bar.
- Granulated Sugar: It adds the perfect amount of sweetness to balance the tartness of the blueberries.
- Lemon Juice and Zest: It brightens the blueberry flavor, adding a hint of zesty freshness.
- Cornstarch: It thickens the blueberry mixture and the cheesecake.
- Graham Cracker Crumbs: They form the base of the crust, providing a sweet, crunchy texture.
- Unsalted Butter: It binds the crumbs together, ensuring a firm, buttery foundation.
- Cream Cheese: The heart of the cheesecake. Use full-fat cream cheese for the best taste and texture.
- Sour Cream: It adds depth and creaminess, giving the cheesecake a luxurious mouthfeel.
- Vanilla Extract: It infuses the filling with warmth.
- Large Eggs: Essential for the structure, they help create a dense yet creamy cheesecake texture.
How to Make Blueberry Cheesecake Bars
If you’re cheesecake obsessed, like me, you’ve got to try these bars!
Sure, there are three layers, and they need a few hours to cool. But the hands-on work is a breeze!
1. WARM. In a saucepan, warm the topping ingredients, stirring frequently, until thick, Set aside to cool fully.
2. PREP. Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.
3. CRUST. Mix the crust ingredients, press it into the pan, and bake for 10 minutes. Set the crust aside to cool and reduce the oven temperature to 325°F.
4. CHEESECAKE. Using an electric mixer, beat the cheesecake ingredients until smooth and creamy. Beat the eggs on low or by hand to avoid overmixing.
5. LAYER. Pour half the cheesecake batter over the cooled crust. Spoon half the blueberry mixture on top and swirl with a knife. Repeat with the remaining batter and blueberry mixture.
6. BAKE. Bake for 35-40 minutes, then turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
7. CHILL. Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours. Serve chilled.
Tips For the Best Blueberry Cheesecake Bars
The recipe is quite simple, but the end result is so impressive. It’s the perfect dessert to bring to summer parties and picnics.
- Don’t overmix! Mix the cheesecake batter just until smooth and combined. I suggest mixing the cream cheese and sugar with a mixer and then doing the rest by hand with a whisk.
- Fresh is best. Use fresh blueberries for the best flavor and texture. If all you have is frozen, you might need an extra 1/2 teaspoon in the topping so it thickens.
- Brighten it up. Don’t skip the lemon juice in the blueberry mixture. It brightens the flavor and balances the sweetness.
- Give it a water bath. While not required, you can place a pan of water on a lower oven rack while baking. This adds moisture and prevents the cheesecake from cracking.
- Go slow. Let the cheesecake bars cool gradually in the turned-off oven before chilling to minimize cracking.
- Chill well. Refrigerate the bars for at least 3 hours or overnight so they’re fully set before slicing for the cleanest cuts.
- Variations. Try different fruits, such as raspberries or blackberries. You can also add white chocolate chips to the cheesecake or try a different crust, such as shortbread or Nilla Wafer.
How to Store
There’s something about the classic pairing of blueberries and cheesecake that makes me so happy. They don’t last long in my house!
But if you have leftovers, here’s what to do with them:
To Store: Refrigerate the bars in a single layer in an air-tight container for 3-5 days. For best quality, do not leave them at room temperature for more than 2 hours.
To Freeze: Freeze blueberry cheesecake bars on a tray until solid. Then, wrap them in plastic and foil and place in a freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
More Cheesecake Recipes You Have to Try
Caramel Apple Cheesecake
Cheesecake in a Jar
Strawberry Cheesecake Dump Cake
No-Bake Pumpkin Cheesecake
Blueberry Cheesecake Bars
12
servings15
minutes40
396
kcalA buttery crust and silky cheesecake meet jammy berries in these irresistible blueberry cheesecake bars for a delicious twist on a classic summer dessert.
Ingredients
- For the Blueberry Swirl
2 cups fresh blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
- For the Crust
1 1/2 cups graham cracker crumbs (12 full sheets)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
- For the Cheesecake Filling
3 (8 ounce) blocks cream cheese, softened
1 cup granulated sugar
1 tablespoons cornstarch
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
4 large eggs, room temperature
Instructions
- Make the blueberry swirl: In a saucepan, warm the blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir well, bring to a boil, then reduce the heat and simmer for 5 minutes or until thick. Pour the jam into a wide, shallow dish to cool.
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.
- Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press evenly into the bottom of the prepared pan, then bake for 10 minutes.
- Set the crust aside to cool and reduce the oven to 325°F.
- Make the filling: Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until smooth and lump-free. Turn the mixer to low, then beat in the sour cream, vanilla, and lemon zest. Beat in the eggs one at a time, until just combined.
- Pour half of the cheesecake batter into the cooled crust. Carefully spoon half of the blueberry mixture over the cheesecake batter and use a knife to gently swirl the two. Repeat this with the remaining batter and blueberry jam, creating a layered marbled effect.
- Bake the cheesecake for 35-40 minutes, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 3 hours (overnight is best) before slicing into bars. Serve and enjoy.
Notes
- Use full-fat, brick-style cream cheese for the creamiest texture.
- Press the crust mixture firmly into the pan for a sturdy base.
- Swirl gently so you still have pockets of blueberry filling.
