If you love classic cheesecake but want something easier to serve, transport, and share, blueberry cheesecake bars are the perfect solution. They combine a buttery crust, a rich and creamy cheesecake layer, and a vibrant blueberry topping into neat, sliceable squares. Whether you’re baking for a family gathering, holiday dessert table, potluck, or just treating yourself on a quiet weekend, these bars deliver all the indulgence of traditional cheesecake with less fuss.

Blueberry cheesecake bars strike a beautiful balance between textures and flavors. The crust is slightly crisp and buttery, the cheesecake layer is smooth and tangy, and the blueberry topping adds natural sweetness with a pop of freshness. Every bite feels luxurious without being overly heavy.

Below you’ll find a detailed, step-by-step recipe along with tips for perfect results, storage instructions, and variations to make this dessert your own.

Ingredients

For the Crust:

2 cups (200g) graham cracker crumbs
½ cup (113g) unsalted butter, melted
¼ cup (50g) granulated sugar
Pinch of salt

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened (2 blocks)
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons sour cream
1 tablespoon all-purpose flour
Pinch of salt

For the Blueberry Topping:

2 cups (300g) fresh or frozen blueberries
⅓ cup (65g) granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch
1 tablespoon water

Equipment Needed

8×8-inch baking pan
Parchment paper
Mixing bowls
Electric mixer or stand mixer
Saucepan
Spatula
Whisk

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the bars out once they’re fully chilled.

Lightly grease the parchment and exposed sides of the pan to prevent sticking.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed between your fingers.

Pour the mixture into the prepared pan. Using the bottom of a measuring cup or glass, press the crust firmly and evenly into the bottom.

Bake for 8–10 minutes until lightly golden and set. Remove from the oven and allow it to cool slightly while you prepare the filling.

Tip: Press the crust very firmly to avoid crumbling when slicing later.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until completely smooth and creamy. This step is crucial—any lumps now will remain in the finished bars.

Add sugar and beat until well incorporated.

Mix in the eggs one at a time, beating just until combined. Avoid overmixing, as this can introduce too much air and cause cracks.

Add vanilla extract, sour cream, flour, and salt. Mix gently until smooth and fully combined.

Pour the cheesecake mixture over the cooled crust. Smooth the top evenly with a spatula.

Step 4: Make the Blueberry Topping

In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and lemon zest. Stir occasionally until the berries begin to release their juices.

In a small bowl, mix cornstarch with water to create a slurry. Pour this into the saucepan and stir constantly until the mixture thickens, about 2–3 minutes.

Remove from heat and allow it to cool slightly. The mixture will thicken further as it cools.

Spoon the blueberry mixture over the cheesecake layer. You can spread it evenly or gently swirl it into the top with a knife for a marbled look.

Step 5: Bake

Return the pan to the oven and bake for 35–40 minutes. The edges should look set while the center still has a slight jiggle.

Do not overbake. Cheesecake continues to firm up as it cools.

Turn off the oven and crack the door open slightly. Let the bars cool inside the oven for 30 minutes to reduce the risk of cracking.

Step 6: Chill

Remove the pan from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 3–4 hours, preferably overnight.

Chilling is essential for clean slicing and the best texture.

How to Slice Perfect Cheesecake Bars

Lift the bars out using the parchment overhang.
Use a sharp knife.
Wipe the knife clean between each cut.
For ultra-clean edges, dip the knife in warm water and dry before slicing.

Cut into 9 large squares or 16 smaller bars.

Baking Tips for Success

1. Use Room Temperature Ingredients

Cold cream cheese can cause lumps. Let it sit out for about 30–45 minutes before mixing.

2. Don’t Overmix

Overmixing adds air, which can cause cracks and sinking.

3. Avoid Overbaking

The center should still jiggle slightly when removed from the oven.

4. Cool Gradually

Sudden temperature changes can cause cracking. Let the bars cool slowly.

5. Fresh vs. Frozen Blueberries

Both work well. If using frozen, do not thaw before cooking to prevent excess liquid.

Flavor Variations

Blueberry cheesecake bars are incredibly versatile. Try these twists:

Lemon Blueberry Bars

Add extra lemon zest to the cheesecake filling for a bright citrus flavor.

Chocolate Swirl

Drizzle melted white or dark chocolate over the top before chilling.

Streusel Topping

Add a crumb topping made of flour, butter, and brown sugar before baking.

Mixed Berry Version

Replace half the blueberries with raspberries or blackberries.

Almond Crust

Substitute part of the graham crumbs with finely ground almonds.

Storage Instructions

Refrigerator:

Store bars in an airtight container in the refrigerator for up to 5 days.

Freezer:

Wrap individual bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.

To serve, thaw overnight in the refrigerator.

Serving Suggestions

Blueberry cheesecake bars are delicious on their own, but you can elevate them further:

Top with whipped cream
Garnish with fresh blueberries
Add a drizzle of blueberry syrup
Dust lightly with powdered sugar
Serve with a scoop of vanilla ice cream

They’re perfect for:

Summer gatherings
Easter brunch
Baby showers
Holiday dessert trays
Afternoon coffee breaks

Why You’ll Love This Recipe

Easier than traditional cheesecake
No water bath required
Perfectly portioned
Make-ahead friendly
Rich but balanced flavor
Beautiful presentation

These bars combine the elegance of a full cheesecake with the convenience of handheld treats. The buttery crust anchors the dessert, the creamy filling melts in your mouth, and the blueberry topping adds a sweet-tart brightness that keeps you reaching for another bite.

Troubleshooting Guide

Cheesecake Cracked

This usually happens from overmixing or overbaking. The good news? The blueberry topping hides most imperfections!

Bars Too Soft

They may need more chilling time. Refrigerate longer before slicing.

Crust Too Crumbly

Press the crust more firmly and ensure enough butter is used.

Topping Too Runny

Cook the blueberry mixture a bit longer or add a touch more cornstarch slurry.

Nutritional Information (Approximate per square, based on 16 bars)

Calories: 210
Fat: 14g
Carbohydrates: 19g
Protein: 3g
Sugar: 14g

Values may vary depending on ingredient brands and portion sizes.

Final Thoughts

Blueberry cheesecake bars are one of those desserts that feel impressive but are surprisingly simple to make. They bring together classic flavors in a modern, shareable format. The recipe is reliable, adaptable, and perfect for both beginner and experienced bakers.

Whether you’re baking them for a special celebration or just to satisfy a craving, these bars are guaranteed to become a favorite in your recipe collection.

Enjoy every creamy, fruity, buttery bite! 🫐✨