These Blueberry Cheesecake Bars combine a buttery graham crust, a creamy cheesecake layer, and a glossy blueberry topping for a handheld dessert that’s easier to make than a whole cheesecake. I’ve baked this version multiple times for potlucks and family dinners, and the balance of sweet-tart blueberries with tangy cream cheese always wins. For a looser, full-size cheesecake technique comparison, I sometimes reference a classic blueberry cheesecake to adapt textures and chill times.
Why Make This Recipe
- Bright, fresh flavor: fresh or frozen blueberries give a lively counterpoint to the rich cream cheese.
- Convenient servings: bars are portable and slice cleanly for parties or lunchbox treats.
- Time-smart: active prep is about 20 minutes and most of the waiting is passive chilling.
- Versatile and festive: swap toppings or add a swirl for holidays and brunches; I love making these when I want a dessert that looks fancy with little effort.
- If you like baking riffs, I’ve used the same blueberry-cheesecake flavor to make brioche treats like these Blueberry Cheesecake Brioche Buns for morning gatherings.
Recipe Overview
Prep time: 20 minutes.
Cook time: 35 minutes at 325°F (163°C).
Chill time: 4 hours (best overnight).
Total time: about 5 hours (mostly chilling).
Servings: 12–16 bars (9×13-inch pan).
Difficulty: Easy — basic mixing and controlled baking.
Method: Pressed graham crust, baked creamy filling, spooned blueberry topping chilled until firm.
My Experience Making This Recipe
I tested this recipe using both fresh and frozen blueberries and found frozen berries (thawed and drained) give a more consistent topping texture. The biggest discovery was that a slow, moderate bake at 325°F prevents cracks and keeps the filling silky. Letting bars cool gradually on the counter before chilling reduced condensation and kept the topping glossy.
How to Make Blueberry Cheesecake Bars
You’ll press a buttery graham cracker crust into a 9×13 pan, pour a smooth cream cheese filling seasoned with vanilla and a touch of lemon, then bake until the center barely jiggles. While they cool, simmer a quick blueberry compote with sugar and cornstarch to thicken, then spread it over the cooled bars. Expect to chill for at least 4 hours so slices hold firm when cut.
Expert Tips for Success
- Always bring cream cheese to room temperature (about 68–72°F) so it blends without lumps; cold blocks whip in clumps and trap air.
- Beat eggs in one at a time and stop mixing as soon as they’re incorporated to avoid adding excess air that causes cracks.
- Use an offset spatula for an even filling and a nonstick or parchment-lined 9×13 pan for clean removal.
- To check doneness, gently jiggle the pan — the edges should be set and the center slightly trembly; it will finish setting as it cools.
- If you like swirls, fold a few tablespoons of blueberry compote into the batter and check techniques similar to these Blueberry Cheesecake Swirl Cookies for inspiration.
How to Serve Blueberry Cheesecake Bars
- Serve chilled with a dollop of whipped cream and a few fresh blueberries for a polished plate.
- Cut into smaller squares and arrange on a platter for potlucks or holiday dessert tables.
- For brunch, dust lightly with powdered sugar and serve alongside coffee or a sparkling wine.
- Make mini versions in a muffin tin for individual portions at picnics or kids’ parties.
Storage and Reheating Guide
Store leftover bars in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
For longer storage, freeze individual bars on a baking sheet until firm, then wrap each in plastic and foil and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
If you prefer them slightly less chilled, let bars sit at room temperature for 15–20 minutes; avoid reheating in the oven since heat changes the creamy texture — a 8–12 second microwave blast can soften a slice for immediate eating.
Recipe Variations
- Gluten-free: swap graham crumbs for certified gluten-free graham or almond flour crust; press firmly and par-bake for 6 minutes at 350°F.
- Lower sugar / lighter: reduce sugar in the compote and use 8 oz reduced-fat cream cheese plus 8 oz full-fat for stability, or follow tips from a light and fresh blueberry cheesecake for texture tweaks.
- Pecan-blueberry twist: add a brown-butter pecan crumb to the crust or top with toasted pecans for crunch, similar flavor profile to these pecan pie cheesecake bars.
- Dairy-free: use a firm vegan cream cheese and coconut cream, and check baking times — chill thoroughly to firm up.
Nutritional Highlights
Blueberries add antioxidants and vitamin C while providing natural sweetness, making the topping a lighter source of flavor. These bars are calorie-dense from cream cheese and butter, so plan portions (one standard bar ≈ 1/12–1/16 of the pan).
Allergens: contains dairy, eggs, and gluten (unless modified). For nut-free servings, avoid almond crust substitutions.
Troubleshooting Common Issues
- Crackled or split top: usually caused by overmixing or high oven temperature; mix eggs gently and bake at 325°F. A thin sour cream layer or covering loosely with foil while cooling can hide minor cracks.
- Soggy crust: under-bake the crust or use excess filling moisture; pre-bake crust 8–10 minutes at 350°F and press firmly to compact crumbs.
- Runny topping: improper thickening — simmer the compote with 1–2 teaspoons cornstarch slurry (1:1 with cold water) and cool to set before spreading.
Frequently Asked Questions
Q: Can I use frozen blueberries for the topping?
A: Yes — thaw and drain them first to remove excess water, then simmer briefly with sugar and 1–2 teaspoons cornstarch to thicken. Using frozen berries straight into the filling can add too much moisture.
Q: How do I prevent the cheesecake layer from sticking to the pan?
A: Line the pan with parchment paper overhanging both long sides before pressing the crust; after chilling, lift the bars out using the parchment for clean, easy removal. Nonstick spray alone is less reliable.
Q: Can I make these ahead for a party?
A: Absolutely — they store well refrigerated for up to 4 days and freeze for up to 2 months. For best texture, chill overnight after baking to ensure firm slices and then add the blueberry topping the day of serving if you want the freshest look.
Q: Why is my filling grainy or lumpy?
A: Graininess often comes from cold cream cheese or overworked batter. Ensure cream cheese is fully softened, scrape the bowl as you mix, and beat only until smooth and combined to maintain a silky texture.
Blueberry Cheesecake Bars
- Total Time: 300 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
Deliciously portable blueberry cheesecake bars with a buttery graham cracker crust and creamy filling, topped with a glossy blueberry compote.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups blueberries (fresh or frozen)
- 1/4 cup sugar (for blueberry topping)
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press mixture into a 9×13-inch pan to form the crust.
- In another bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and lemon juice.
- Pour cream cheese mixture over crust and bake for 35 minutes, until the center barely jiggles.
- While cooling, simmer blueberries with 1/4 cup sugar and cornstarch until thickened.
- Spread blueberry topping over cooled cheesecake and chill for at least 4 hours before slicing.
Notes
For best results, chill overnight before serving. You can use frozen blueberries for a more consistent topping texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg