Go Back Email Link
+ servings

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.
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Course Dessert
Servings 16 bars
Calories 287 kcal


For the Crust:

  • 16 graham crackers
  • 8 tablespoon unsalted butter melted
  • ¼ cup sugar
  • ½ teaspoon salt

For the Blueberry Compote:

  • 1 cup blueberries fresh or frozen
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • ¼ cup sugar

For the Filling:

  • 16 oz. cream cheese at room temperature
  • 2 large eggs at room temperature
  • ¾ cup sugar
  • 1 tablespoon vanilla
  • 2 tablespoon all purpose flour


For the Crust:

  • Preheat the oven to 325 degrees. Line a 9x13 baking dish with parchment paper, leaving enough to hang over the edges for easier removal.
  • 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.
  • Pour the mixture into the prepared baking dish and use your fingers to press it down into an even layer.
  • 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:

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

For the Filling:

  • 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.
  • Add in the eggs, one at a time, making sure the first one is fully incorporated before adding the second egg.
  • Add in the vanilla and flour and mix until just combined.

To Prepare:

  • Pour the cheesecake filling over the pre-baked crust.
  • Add the blueberry compote on top, in large dollops.
  • With a knife, swirl through the blueberries and cheesecake mixture to create a swirl pattern.
  • Bake for 45 minutes or until the cheesecake is just set.
  • 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.
  • Use the overhang parchment to lift the cheesecake out of the pan. Slice into 16-20 bars.
  • Keep refrigerated until ready to serve.


Serving: 1barCalories: 287kcalCarbohydrates: 30gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 266mgPotassium: 84mgFiber: 1gSugar: 21gVitamin A: 594IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Did you make this? I want to see, soMention @CookaholicWife or tag #cookaholicwife!