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featured blueberry cheesecake bars

Blueberry Cheesecake Bars Recipe

Course: Bars, cheesecake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Cool/Chill Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 9 bars
Calories: 579kcal
Author: Becky Hardin - Easy Dessert Recipes
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! 
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 8x8 Baking Pan
  • Stand Mixer

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs 213 grams (from about 14 cracker sheets)
  • ¼ cup granulated sugar 50 grams
  • 6 tablespoons unsalted butter 85 grams, melted (¾ stick)

For the Cheesecake

  • 24 ounces cream cheese 681 grams, room temperature (3 bricks)
  • ¾ cup granulated sugar 150 grams
  • ½ cup sour cream 114 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 3 large eggs 150 grams, room temperature
  • ½ cup blueberry jam 170 grams
  • ¼ cup fresh blueberries 43 grams

Instructions

For the Crust

  • Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper and spray it with nonstick spray. Set aside.
    ingredients for graham cracker crust
  • 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
    graham cracker crust mixture in a glass bowl
  • Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan.
    graham cracker crust in square 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
    ingredients for blueberry cheesecake
  • 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.
    cheesecake batter in a metal bowl
  • Spread the cheesecake mixture evenly over the graham cracker crust.
    cheesecake batter in a square baking pan
  • 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
    blueberry swirled cheesecake batter in a square pan before baking
  • Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
    blueberry cheesecake bars in a square baking pan after baking
  • 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.
Storage: Store blueberry cheesecake bars in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bar | Calories: 579kcal | Carbohydrates: 51g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 362mg | Potassium: 182mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1410IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg