Blueberry Cheesecake Bars are decadent, luscious squares of creamy goodness packed full of juicy, ripe blueberries. A light graham cracker crust is topped with a creamy cheesecake batter that is bursting with fresh blueberries. The best part of this whole blueberry cheesecake recipe is that it’s easy to make, assemble, and serve!
Reasons You’ll Love This
Blueberry Season – I love when blueberries are in season. Baking with them when they’re ripe and sweet is life changing!
Easy Cheesecake Recipe – Cheesecakes can be hard to make, but fear not! This recipe is quite simple compared to other cheesecake recipes.
Creamy and Delicious – That first bite of rich, decadent cheesecake is just the best feeling ever!
Fresh Flavor – The fresh blueberries, and hint of lemon flavor takes this recipe to the next level.
Cheesecake Bars – Cheesecake bars are far more superior than a normal cheesecake.
Nothing screams spring quite like these Blueberry Cheesecake Bars! The fresh lemon flavor combined with juicy, sweet blueberries is just the thing you need to add some pizzazz to the spring dessert table. These would be great to serve for Easter, Mother’s Day or any other spring holiday!
Ingredient Info
Full ingredients list and amounts are found at the bottom of this post in the recipe card. This section is for discussion and recommendations.
- Graham Cracker Crumbs – You can buy Graham Cracker crumbs from the store, or make your own by pulsing some graham crackers in a food processor a few times until they become a sand-like texture.
- Sugar – White granulated sugar is best for this recipe.
- Butter – You’ll need unsalted melted butter.
- Cream Cheese – It’s best to use blocks of cream cheese for this recipe compared to the cream cheese in a tub. It’s also important to bring the cream cheese to room temperature before baking with it.
- Eggs – The eggs also need to come to room temperature. If you forgot to take them out ahead of time, place the eggs in warm water for 5-10 minutes until they aren’t cold anymore.
- Sour Cream – The sour cream also needs to be at room temperature for this recipe.
- Lemon Juice – Fresh lemon juice is preferred for this recipe, but you can also use the bottled lemon juice.
- Blueberries – You’ll need fresh blueberries for this recipe, washed and pat dry. I don’t recommend using frozen blueberries for this recipe.
Step by Step Instructions
Full instructions are found at the bottom of this post in the recipe card.
- Start by preheating the oven to 325°F. Line an 8×8 baking dish with parchment paper with the parchment hanging over the sides of the dish so the final product is easy to remove. In a large bowl, add the graham cracker crumbs, ¼ cup sugar and melted butter. Mix until combined.
- Press the graham cracker mixture into the bottom of the parchment lined baking dish. Spread it out evenly so there are no lumps. Bake the crust for 8-10 minutes or until set. Take it out, then let it sit until completely cooled. Start on the rest of the cheesecake.
- In a separate large mixing bowl, add the cream cheese and ½ cup granulated sugar. Beat together with a hand or stand mixer until smooth. Add in the eggs and beat until combined. Last, add the sour cream, lemon juice, and vanilla until completely smooth.
- Pour in the blueberries, and fold to combine. Pour the cheesecake batter over the cooled graham cracker crust. Make sure to even it out.
- Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly moving.
- Allow the cheesecake to cool in the fridge for at least 4 hours or overnight. Remove from the fridge after chilling, then pull the cheesecake out of the baking dish using the parchment paper. Slice the cheesecake into even squares, serve and enjoy!
Tips & Advice
Storage – Store the leftovers in an airtight container in the fridge for 3-4 days. Be aware that the crust will likely soften the longer it sits in the fridge. You can also freeze them for up to a month! Just thaw them in the fridge before serving.
Substitutions
Instead of a graham cracker crust you can use a different cookie like Oreos, gingersnaps, or an almond crust. If you don’t like blueberries you can substitute it for raspberries, strawberries, or a mix of all 3! Just make sure you’re still using the same measurement for each substitution.
Equipment
For these Blueberry Cheesecake Bars you’ll need a few or all of the following materials:
- 8×8 Baking Dish
- Parchment Paper
- Mixing Bowls
- Hand or Stand Mixer
- Spatula
FAQs
You can’t use sour cream instead of cream cheese in these cheesecake bars, but you will use both! Most cheesecake recipes will use cream cheese in them.
Any regular cream cheese sold in the packages is perfect for this recipe. You want to use the cream cheese that comes in brick form, not tub. The brand does not matter, but I wouldn’t recommend using a vegan substitute or a low-fat cream cheese.
Recipes You’ll Love
If you loved these blueberry cheesecake bars, you’ll love a few more of these similar recipes. Check them out!
- Creamy Cheesecake Recipe
- No Bake Oreo Cheesecake
- Mini Strawberry Cheesecakes
- Coconut Cream Cheesecake Bars
- Blueberry Dump Cake
- Lemon Blueberry Pound Cake
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Blueberry Cheesecake Bars
Equipment
- 8×8 Baking Dish
Ingredients
Crust Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
Cheesecake Filling Ingredients
- 16 ounces cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1/4 cup sour cream (room temperature)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (washed and dried)
Instructions
- Start by preheating the oven to 325°F. Line an 8×8 baking dish with parchment paper with the parchment hanging over the sides of the dish so the final product is easy to remove. In a large bowl, add the graham cracker crumbs, ¼ cup sugar and melted butter. Mix until combined.
- Press the graham cracker mixture into the bottom of the parchment lined baking dish. Spread it out evenly so there are no lumps. Bake the crust for 8-10 minutes or until set. Take it out, then let it sit until completely cooled. Start on the rest of the cheesecake.
- In a separate large mixing bowl, add the cream cheese and ½ cup granulated sugar. Beat together with a hand or stand mixer until smooth. Add in the eggs and beat until combined. Last, add the sour cream, lemon juice, and vanilla until completely smooth.
- Pour in the blueberries, and fold to combine. Pour the cheesecake batter over the cooled graham cracker crust. Make sure to even it out.
- Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly moving.
- Allow the cheesecake to cool in the fridge for at least 4 hours or overnight. Remove from the fridge after chilling, then pull the cheesecake out of the baking dish using the parchment paper. Slice the cheesecake into even squares, serve and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
My husband said this is even better than the double chocolate mousse cake I make! It is really, really good, and not hard to make.