Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are a rich and sweet dessert bar, layered cheesecake studded with fresh blueberries on top of a graham cracker crust.

How can you ever go wrong with cheesecake? Would you believe me if I told you that for years I really didn’t like it? I thought it was too sweet and dense and I just wasn’t a fan. Luckily that changed, because I love making cheesecake bars. A whole cheesecake is nice for the holidays and all, but most of my desserts are bite sized finger foods that are great for parties. Or in my case, taking into work to my coworkers.

This is my final recipe for Blueberry Week. I think I’ve shared a decent variety of recipes, from drinks to muffins to cupcakes and cheesecake. Well, I guess I made a different variety of sweets. Next year I think I’ll go with some savory applications of blueberries. That should be interesting! I’m thinking something with chicken or pork.


  • Make sure your cream cheese is room temperature. If it’s still slightly cold, you won’t be able to incorporate the sugar into it properly and you’ll end up with lumps of cream cheese in the cheesecake.
  • Also make sure your eggs are at room temperature.
  • Don’t crush your graham cracker crust too finely. If it’s too fine, it will crumble when you pick up the bar.
  • Let your cheesecake bars cool completely before slicing into them. 4-6 hours will work, but overnight is best.
  • Use a very sharp knife and rinse it off after each slice to keep perfect edges to each bar.


  • Crust: graham crackers, butter, sugar, salt
  • Blueberry Compote: blueberries, sugar, lemon juice, cornstarch
  • Filling: cream cheese, sugar, eggs, vanilla, flour

The worst part about making cheesecake is that you need patience for it to cool enough to be able to slice and serve. It’s really difficult when this is just sitting in the fridge, looking at you and tempting you to eat them. But we persevered and they chilled enough that they were easy to slice. Of course, I took these into work and they disappeared pretty quickly.


Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are a rich and sweet dessert bar, layered cheesecake studded with fresh blueberries on top of a graham cracker crust.

  • Author: NicholeL
  • Prep Time: 20 mins
  • Cook Time: 1 hour 5 mins
  • Total Time: 1 hour 25 mins
  • Yield: 16-20 bars 1x
  • Category: Dessert
  • Method: Baking


For the Crust:

  • 16 graham crackers
  • 1 stick unsalted butter, melted
  • 1/4 cup sugar
  • 1/2 tsp salt

For the Blueberry Compote:

  • 1 cup blueberries, fresh or frozen
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1/4 cup sugar

For the Filling:

  • 2 8 oz. packages cream cheese, at room temperature
  • 2 eggs, at room temperature
  • 3/4 cup sugar
  • 1 tbsp vanilla
  • 2 tbsp all purpose flour


For the Crust:

  1. Preheat the oven to 325 degrees. Line a 9×13 baking dish with parchment paper, leaving enough to hang over the edges for easier removal.
  2. Add the graham crackers, melted butter and sugar to a food processor and pulse until you have crumbs a little smaller than the size of a pea.
  3. Pour the mixture into the prepared baking dish and use your fingers to press it down into an even layer.
  4. Bake for 10 minutes or until lightly golden. Remove from the oven and place the baking dish on a wire rack.

For the Blueberry Compote:

  1. Combine blueberries, lemon juice, cornstarch and sugar in a small saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally until the mixture thickens up.
  3. Remove from the heat and set aside.

For the Filling:

  1. Add the cream cheese to the bowl of a stand mixer and beat on medium speed for 2 minutes. Then add in the sugar and mix for 2 more minutes.
  2. Add in the eggs, one at a time, making sure the first one is fully incorporated before adding the second egg.
  3. Add in the vanilla and flour and mix until just combined.

To Prepare:

  1. Pour the cheesecake filling over the pre-baked crust.
  2. Add the blueberry compote on top, in large dollops.
  3. With a knife, swirl through the blueberries and cheesecake mixture to create a swirl pattern.
  4. Bake for 45 minutes or until the cheesecake is just set.
  5. Let cool on the counter for 1-2 hours then cover and transfer to the refrigerator and chill for 4-5 hours, but preferable overnight.
  6. Use the overhang parchment to lift the cheesecake out of the pan. Slice into 16-20 bars.
  7. Keep refrigerated until ready to serve.

Keywords: blueberry cheesecake bars, blueberry, cheesecake bars, blueberry week, baking

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