Blueberry Cheesecake Bars Recipe

These easy blueberry cheesecake bars are creamy and delicious with swirls of blueberries.

My friend, Briana, shared this easy blueberry cheesecake bars recipe with me and it’s a lot of cheesecake heaven for so little effort.

It takes just minutes to whip up a batch of these blueberry cheesecake bars and your house will smell amazing as they bake!

This recipe instructs you how to make the best cheesecake bars with fresh or frozen blueberries.

When it comes to dessert, there’s something dreamy about cheesecake bars.

From the pastel, subtle lemon hue of the cheesecake that makes the blueberry color pop to the soft buttery texture, I know you’ll love this recipe. 

One of my favorite things about this recipe is how quickly these cheesecake bars come together.

Cheesecake is so good; recipes have come through generations.

In fact, the first cheesecake recipe was written in 230 A.D. by the Greek writer Athenaeus.

It was a basic recipe that involved using a pound of cheese and pounding it until it was smooth and pasty.

From there, you added it to a brass pan, pounded in some honey and wheat flour and heated it “in one mass”.

Allow cooling.

Serve.

It should be mentioned, Athenaeus only WROTE the recipe; Greeks had already been serving cheesecake for over 2,000 years.

Marcus Cato, a Roman politician in the first century B.C., is credited as recording the oldest known Roman cheesecake recipe.

Cream cheese is an American addition to the dessert.

We owe this ingredient to a New York Dairy farmer, who in 1872, while trying to replicate Neufchatel, accidentally discovered the creation of cream cheese.

Blueberry Cheesecake Bars Recipe Ingredients:

1 cup Graham Cracker Crumbs

1 cup plus 3 Tbsp. sugar, divided

3 Tbsp.  butter or margarine, melted

4 pkg. (8 oz. each) Cream Cheese, softened

1 tsp. vanilla

1 cup Sour Cream

4 large eggs

2 cups fresh or thawed frozen blueberries

Blueberry Cheesecake Bars Recipe Directions:

PREHEAToven to 325°F.

Make the Crust: (see notes below for tips for the fast, delicious crust) Mix crumbs, 3 Tbsp. of the sugar and the butter.

Press firmly onto the bottom of the foil-lined 13×9-inch baking pan.

Bake 10 min.

BEAT the cream cheese with the remaining 1 cup sugar.

Add the vanilla in a large bowl with an electric mixer on medium speed until well blended.

Add sour cream; mix well.

Add eggs, one at a time, beating on low speed after each addition just until blended.

Pour over crust.

Puree the blueberries in a blender or food processor.

Gently drop spoonfuls of the pureed blueberries over the batter.

Drag knife, or spoon through the batter several times for marble effect.

BAKE 45 min. or until the center is almost set; cool.

Cover and refrigerate at least 4 hours before serving.

Store leftover cheesecake in refrigerator.

Bonus Topping:

1 cup packed light brown sugar

3/4 cup all-purpose flour

6 tablespoons cold butter

If you want to go all out, add this crumble topping to your blueberry cheesecake bars before placing it in the oven.

In a large mixing bowl add brown sugar, flour, and cold butter (cut into small cubes).

Using a fork, or your fingers, begin working the butter into the flour and sugar until you have crumbles. 

Scatter crumbles over the topping.

Crust Tip:

If you have a food processor, your graham cracker crust can come together in a flash.

Add the graham crackers, sugar and melted butter to the food processor and pulse it until you have a moist crust that you can press into your baking pan.

If you don’t have a food processor, don’t fret, add the graham crackers to a Ziploc baggie and use a rolling pin, or something heavy, to crush them until they are fine crumbs, then pour into a large mixing bowl, add the sugar and melted butter and stir with a spoon.

Serving Tip:

Try and resist the urge to eat these cheesecake bars warm.

For best flavor and serving, you want these cheesecake bars to be very cold.

Give them some time to chill in the refrigerator, or you can speed up the process and pop them in the freezer for 30 minutes before serving.