Summertime is the best time of year for all sorts of delicious treats like blueberry cheesecake bars. These bars are the perfect blend of sweet and tart, with a cream cheese-based topping and a crispy crust. Best of all, they're easy to make so you can enjoy them all summer long!
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❤️ Why you'll love this recipe
- The bars are easy to make with just a few simple ingredients.
- They're perfect for potlucks, picnics, and barbecues.
- They're a great way to use up fresh blueberries.
Ingredients
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For the Crust
- graham cracker crumbs
- granulated white sugar
- unsalted butter, melted
For the Cheesecake
- cream cheese, room temperature
- granulated white sugar
- sour cream
- pure vanilla extract
- large eggs
- blueberry jam
- fresh blueberries
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper and spray it with nonstick baking spray.
- Store any leftover cheesecake bars in an airtight container in the fridge for up to three days.
- In a small bowl, combine the graham crackers, granulated white sugar, and melted 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 and then set it aside to cool.
Cheesecake Filling
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed for 2 minutes.
- Next, add the sour cream and vanilla extract and mix to combine.
- Add the eggs, one at a time, mixing fully between each one.
- Once all of the eggs have been incorporated, scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
- Pour the mixture over the crust.
- Then, add the blueberry jam in spoonfuls and swirl it into the cheesecake layer.
- Sprinkle over the 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 one hour and then transfer it to the fridge to chill for at least two hours before slicing.
Storage
The cheesecake bars will keep in an airtight container in the fridge for up to three days.
Expert Tips
Expert Tip: Use baking spray, not regular cooking spray, to make sure that these bars do not stick.
Frequently Asked Questions
Can I make these cheesecake bars ahead of time?
Yes! You can make these cheesecake bars up to two days in advance. Simply store them in an airtight container in the fridge until you're ready to serve them.
How do I know when the cheesecake is done?
The best way to tell if a cheesecake is done is to insert a toothpick into the center. If it comes out clean, the cheesecake is done.
Should I use fresh or frozen blueberries for this recipe?
I recommend using fresh blueberries for this recipe. However, you can use frozen if you thaw them first.
Variations
- If you're not a fan of blueberries, feel free to use any other fruit jam or fresh fruit that you like.
- You can also use a store-bought graham cracker crust if you're short on time.
- For a fun twist, try using a chocolate graham cracker crust.
- If you want to make these bars even easier, you can use a store-bought blueberry pie filling in place of the blueberry jam and fresh blueberries.
Serving Suggestions
- This Copycat Costco Chicken Bake recipe is perfect for a simple meal to serve with this easy blueberry cheesecake bars recipe.
- These Cheesy Green Beans are a delicious blend of fresh vegetables and cheesy goodness, and their pair so well with most meals.
- This Lavender Lemonade recipe is the perfect drink to serve with these bars for a springtime brunch or baby shower.
Similar recipes
- Lemon Blueberry Muffins are a delicious way to start your day or enjoy a mid-day snack.
- Blueberry Scones are the perfect breakfast or brunch dish if you love blueberries as much as I do.
- If you're looking for a fun twist on classic waffles, try these Blueberry Sour Cream Waffles. They're light, fluffy, and full of blueberry flavor.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Blueberry Cheesecake Bars
Blueberry cheesecake bars are creamy and silky. A delicious dessert bar or snack that is light and fluffy. An easy cheesecake dessert bar that will be a hit with everyone.
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Rate
Servings: 9 bars
Calories: 461kcal
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 Tablespoons unsalted butter, melted
For the Cheesecake
- 24 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ½ cup blueberry jam
- ¼ cup fresh blueberries
Instructions
For the Crust
- Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper and spray it with nonstick baking spray. Store any leftover cheesecake bars in an airtight container in the fridge for up to three days.
- In a small bowl, combine the graham crackers, granulated white sugar, and melted 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 and then set it aside to cool.
Cheesecake Filling
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed for 2 minutes.
- Next, add the sour cream and vanilla extract and mix to combine.
- Add the eggs, one at a time, mixing fully between each one.
- Once all of the eggs have been incorporated, scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
- Pour the mixture over the crust.
- Then, add the blueberry jam in spoonfuls and swirl it into the cheesecake layer.
- Sprinkle over the 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 one hour and then transfer it to the fridge to chill for at least two hours before slicing.
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
Storage: Store leftover cheesecake bars in an airtight covered container in the refrigerator for up to three days.
Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 1slice | Calories: 461kcal | Carbohydrates: 54g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 405mg | Potassium: 283mg | Fiber: 1g | Sugar: 40g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg
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