Wonderfully creamy homemade Blueberry Cheesecake Bars are swirled with blueberry jam and topped with fresh blueberries. These beautiful cheesecake bars are a simple dessert everyone will love!
Blueberry Cheesecake Bars Recipe
Rich and decadent with a pop of fresh blueberry flavor, blueberry cheesecake bars are easy to make (and eat) and wow a crowd every time. The whole family will love this sweet afternoon snack or dessert!
Featuring a homemade crust and creamy filling, these blueberry cheesecake bars are made completely from scratch. Made with a classic graham cracker crust, blueberry jam, and fresh blueberries, each bite is perfection.
Why You’ll Love these Blueberry Cheesecake Bars:
- SIMPLE: No fancy ingredients required! These cheesecake bars are made with basic baking ingredients, many of which you might already have on hand.
- EASY: Easier and quicker to prepare than a full cheesecake, these bars come together in just a few minutes.
- MAKE AHEAD: Because cheesecake needs to chill prior to serving, these bars are a wonderful dessert to prepare in advance.
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How to Make Easy Blueberry Cheesecake Bars
Be sure to see the recipe card below for full ingredients & instructions!
- Make and bake the graham cracker crust.
- Make the cheesecake filling.
- Pour the filling over the crust.
- Swirl spoonfuls of jam into the cheesecake layer and top with fresh berries.
- Bake.
- Cool, refrigerate, slice, and serve!
Use fresh blueberries for best results. Frozen berries have excess water, and when baked, lead to watery cheesecake bars. If frozen blueberries are the only option, thaw and blot them dry prior to using in the recipe.
If you don’t have sour cream, you can substitute with plain yogurt or Greek yogurt.
The center of these cheesecake bars should be fully set when they are properly baked. If your cheesecake bars are still jiggly or gooey in the middle, bake them for a bit longer.
Recipe Tips and Tricks
- Cream Cheese: Before starting this recipe, take the cream cheese out of the refrigerator and let it come to room temperature for about 30 minutes. Softened cream cheese will incorporate more easily and result in smoother, creamier bars.
- Graham Cracker Crumbs: Make your own graham cracker crumbs by placing whole graham crackers in a Ziplock bag and smashing them with a cup or a bowl. You’ll need about 14 full sheets for 1½ cups of crumbs.
- Berries: Try replacing the blueberries/blueberry jam with raspberries or blackberries for a delicious variation.
If you need a quick dessert, these blueberry cheesecake bars are the perfect option. They’re easy to make and transport, perfect for bringing to the office, a potluck, or a dinner party!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Blueberry Cheesecake Bars Recipe
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (from about 14 cracker sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted (¾ stick)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ¾ cup granulated sugar
- ½ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
- ½ cup blueberry jam
- ¼ cup fresh blueberries
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
Instructions
For the Crust
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper and spray it with nonstick spray. Set aside.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it forms a wet, sandy mixture.1½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter
- Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan.
- Bake the crust for 5 minutes. Set it aside to cool.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed for 2 minutes.24 ounces cream cheese, ¾ cup granulated sugar
- Add the sour cream and vanilla and mix to combine.½ cup sour cream, 1 teaspoon pure vanilla extract
- Add the eggs, one at a time, mixing fully between each one.3 large eggs
- Scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
- Spread the cheesecake mixture evenly over the graham cracker crust.
- Spoon the blueberry jam on top and swirl it into the cheesecake layer. Sprinkle fresh blueberries on top.½ cup blueberry jam, ¼ cup fresh blueberries
- Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
- Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before slicing. Slice into squares, serve, and enjoy!
Notes
- Before starting this recipe, take the cream cheese out of the refrigerator and let it come to room temperature for about 30 minutes. Softened cream cheese will incorporate more easily and result in smoother, creamier bars.
- Make your own graham cracker crumbs by placing whole graham crackers in a Ziplock bag and smashing them with a cup or a bowl. You’ll need about 14 full sheets for 1½ cups of crumbs.
- Try replacing the blueberries/blueberry jam with raspberries or blackberries for a delicious variation.
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