Blueberry Cheesecake Bars

These Blueberry Cheesecake Bars are what happens when creamy cheesecake meets buttery crust and a juicy blueberry topping—and decides to be extra. They’re rich but not heavy, sweet but balanced, and perfectly sliceable for sharing (or not).

If you love cheesecake but don’t want the stress of a full cake, these bars are your best friend.

Why You’ll Love These Bars

Here’s why they’re a keeper:

• Creamy cheesecake layer – Smooth, rich, and melt-in-your-mouth.
• Fresh blueberry topping – Sweet-tart perfection.
• Buttery base – Holds everything together beautifully.
• Easier than classic cheesecake – No water bath drama.
• Perfect for meal prep or parties – Slices stay neat.

Basically: bakery-level dessert without bakery-level effort.

Ingredients You’ll Need

Crust

• Graham cracker crumbs – 1½ cups
• Melted butter – ½ cup
• Sugar – 2 tbsp

Cheesecake Filling

• Cream cheese (softened) – 2 cups
• Sugar – ½ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Sour cream or Greek yogurt – ½ cup

Blueberry Topping

• Blueberries – 1½ cups
• Sugar – 2–3 tbsp
• Lemon juice – 1 tbsp
• Cornstarch – 1 tsp + 1 tbsp water

Tip: Fresh or frozen blueberries both work—no need to thaw frozen ones.

Step-by-Step Instructions

1. Preheat the oven.
   180°C / 350°F. Line an 8×8-inch pan with parchment paper.
2. Make the crust.
   Mix graham crumbs, melted butter, and sugar. Press firmly into the pan.
   Bake for 8–10 minutes, then cool slightly.
3. Prepare the blueberry topping.
   In a saucepan, cook blueberries, sugar, and lemon juice over medium heat.
   Stir in cornstarch slurry and cook until thick. Set aside to cool.
4. Make the cheesecake filling.
   Beat cream cheese and sugar until smooth.
   Add eggs one at a time, then vanilla and sour cream.
5. Assemble.
   Pour cheesecake filling over crust. Spoon blueberry topping on top and gently swirl.
6. Bake.
   Bake for 35–40 minutes until edges are set and center slightly jiggles.
7. Cool & chill.
   Cool completely, then refrigerate at least 4 hours (overnight is best).
8. Slice & serve.
   Lift out using parchment and cut into bars.

Common Mistakes to Avoid

• Overmixing the filling – Leads to cracks.
• Skipping chill time – Cheesecake needs patience.
• Hot topping on filling – Let blueberry topping cool first.
• Overbaking – Slight jiggle = perfect texture.

Variations & Swaps

• No-bake version: Use gelatin and skip baking.
• Lemon cheesecake: Add lemon zest to the filling.
• Healthier option: Use Greek yogurt and reduce sugar.
• Different fruit: Swap blueberries for strawberries or raspberries.
• Extra crunch: Add chopped nuts to the crust.

FAQ

Can I freeze these bars?
Yes—freeze slices individually and thaw in the fridge.

How long do they last?
Up to 5 days refrigerated.

Can I use a brownie pan?
Yes, but baking time may vary slightly.

Do I need a mixer?
Hand mixer works best, but a whisk is doable with effort.

Are these very sweet?
Balanced sweetness with a fruity tang.

Final Thoughts

These Blueberry Cheesecake Bars are creamy, fresh, and dangerously easy to eat. Perfect for dessert tables, tea time, or when you want cheesecake without committing to a full cake.

Once you make them, don’t be surprised if they become a repeat recipe. One bite and it’s over. 💙🍰