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This blueberry cheesecake bar recipe is a baked, New York-style inspired cheesecake in bar form with a buttery graham cracker crust, a creamy lemon-vanilla filling, and a fresh blueberry compote swirled on top. I love them for parties because they slice cleanly, travel well, and are best made ahead.
I love cheesecake. From rich, chocolatey mocha cheesecake to summery raspberry peach cheesecake and stunning carrot cake cheesecake, it's the kind of dessert I can make for just about any occasion.
Blueberry cheesecake is a classic that I reworked into a more portable version in this blueberry cheesecake bar recipe.
Tell Me More About These Blueberry Cheesecake Bars
- No water bath needed: Many traditional-style cheesecakes require baking in a water bath (like my salted caramel cheesecake), which can feel intimidating to some bakers. But this recipe skips the water bath, making the baking process much easier!
- Great for any season: I like using fresh blueberries for the blueberry swirl, but you can easily use frozen berries when fresh aren't in season.
- The perfect swirl: Similar to my raspberry cheesecake recipe, I added the blueberries into these cheesecake bars using a pretty swirl. This gives you the right amount of blueberry flavor in every bite. Plus, the finished bars are so pretty that you don't even need to garnish them!
- Make it gluten free: The filling and blueberry swirl are both already gluten free, so you only need to swap in your favorite gluten-free graham crackers to make this recipe gluten-free.
- Perfect for parties: Cheesecake bars, such as these and my strawberry cheesecake bars, are easier to cut, pack, and take to parties than traditional cheesecake. I love taking these blueberry cheesecake bars to potlucks, parties, and summer cookouts. It's a great year-round dessert - perfect for any occasion: Easter, Memorial Day, Mother's Day, Father's Day, Super Bowl party, and birthdays!
Ingredients and Substitutions
This recipe consists of 3 components: a blueberry swirl, a buttery graham cracker crust, and cheesecake filling.
1) Blueberry Swirl Ingredients
- Granulated sugar: You can substitute light brown sugar, just keep in mind that this will change the flavor profile of the swirl slightly.
- Blueberries: Fresh or frozen. If using frozen blueberries, you do not need to thaw them first.
- Cornstarch: For thickening the sauce. If you prefer to use tapioca starch, you will need to double the amount.
- Lemon juice: I always recommend using freshly squeezed lemon juice for the best flavor.
2) Graham Cracker Crust Ingredients
- Graham crackers: You will need 12 graham cracker sheets (the full rectangles). If you prefer to buy graham cracker crumbs, you will need about 1 ½ cups.
- Light brown sugar: You can also use granulated sugar.
- Unsalted butter: Melted.
3) Cheesecake Filling Ingredients
- Cream cheese: Make sure this is softened to room temperature for the smoothest cheesecake filling.
- Granulated sugar: You can use light brown sugar, but it will change the flavor of the bars slightly.
- Lemon juice: Again, I recommend using freshly squeezed lemon juice, not the bottled stuff.
- Vanilla extract: Vanilla bean paste will also work.
- Sour cream: I like sour cream for the richest, creamiest cheesecake bars. If necessary, you can substitute full-fat plain Greek yogurt.
- Large eggs: Let these come to room temperature before adding them to the filling for the smoothest texture.
How to Make Blueberry Cheesecake Bars (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Make the blueberry swirl: In a medium saucepan, whisk together the sugar and cornstarch, then add the blueberries and lemon juice. Cook the mixture over medium heat, stirring frequently, until the blueberries "pop" and the sauce thickens. This will take about 5 minutes.
- Cool the blueberries: Take the sauce off the heat and let it cool completely before adding it to the cheesecake bars.
- Make the crust: Add the graham crackers and sugar to a food processor and pulse the mixture into crumbs. Stream in the melted butter and process until the crumbs are moistened. The mixture will resemble wet sand.
- Bake the crust: Firmly press the crust mixture into the bottom of a parchment-lined 8-inch square pan. I like to use the bottom of a measuring cup or glass to do this. Bake at 350°F for 10 minutes, then set aside to cool.
- Reduce oven temperature: After baking the crust, lower the oven temperature to 325°F.
- Combine cream cheese + sugar: Using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, and vanilla on medium speed for about 2 minutes or until smooth and creamy.
- Finish the filling: Add the sour cream, then mix until well combined. Follow with the eggs, adding them one at a time. Mix until just combined and the filling is smooth and creamy.
- Assemble the cheesecake bars: Spread the filling over the cooled crust. Use a spoon to dollop the blueberry filling across the top of the filling.
- Make the swirl: Gently run a skewer, chopstick, or the tip of a knife through the spoonfuls of blueberry sauce to create a swirled pattern across the filling.
- Bake: Bake the blueberry cheesecake bars for 35-40 minutes. They are done when the edges are set and puffy but the filling still has a slight jiggle to it.
- Cool and chill: Move the pan to a wire rack to cool completely, then cover and refrigerate for at least 4 hours or overnight.
- Cut and serve: Use the parchment paper to remove the chilled bars from the pan. Cut into pieces with a sharp knife. For the cleanest cuts, wipe the knife clean between each cut. Enjoy!
Storage and Freezing Tips
Blueberry cheesecake bars can be stored in an airtight container in the refrigerator for up to 4 days. If you need to stack the bars, I recommend placing a piece of parchment paper between the layers. You can freeze the bars for up to a month:
- To freeze the uncut cheesecake bars, wrap the chilled bars in 2 layers of plastic wrap followed by a layer of heavy-duty foil. Let thaw overnight in the refrigerator before slicing and serving.
- To freeze sliced bars, place them in an airtight container with layers separated by a piece of parchment paper. Let individual bars thaw for several hours in the refrigerator or at room temperature for 1-2 hours.
FAQs
I don't have a food processor, how can I make the graham cracker crust?
Place the graham crackers in a zip-top bag and crush them into crumbs with a rolling pin. You can also buy graham cracker crumbs; use 1 ½ cups. Add the crumbs and brown sugar to a medium bowl. Stir to combine, then stir in the melted butter until well combined. Continue with the recipe as written.
How do you know when cheesecake bars are set?
The bars are done baking when the edges are puffed and set and the center still has a slight jiggle to it. If you give the pan a gentle shake, you should see the center move a bit, but it should not be super wobbly. The cheesecake bars will finish setting as they cool and chill in the fridge.
How do I make this gluten-free?
Swap graham crackers for GF graham-style crumbs or almond flour (about 1½ cups) plus 3 tablespoon sugar and 5-6 tablespoon butter. Bake crust the same way.
More Blueberry Desserts
Blueberry Cheesecake Bars
Blueberry cheesecake bars are a simple dessert made in an 8x8 pan with a buttery graham cracker crust, creamy lemon-vanilla cheesecake, and a quick homemade blueberry compote swirl. These bars are kid-friendly, lunchbox-friendly, and ideal for picnics, potlucks, and parties.
Equipment
- 8x8-inch pan
- Electric hand mixer
Ingredients
For the Blueberry Swirl:
- ½ cup granulated sugar
- 1 teaspoon cornstarch
- 6 ounces fresh blueberries rinsed
- 1 tablespoon lemon juice
For the Cheesecake Bars:
- 12 graham cracker sheets about 1 ½ cups crumbs
- 3 tablespoons light brown sugar
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 large eggs room temperature
Instructions
Preheat the oven and prep the pan
- Preheat oven to 350°F. Line (1) 8x8-inch baking pan with two small pieces of parchment paper, overlapping the pieces and leaving an overhang over the sides of the pan. Set the pan aside.
Make the blueberry sauce (compote)
- Combine the granulated sugar and cornstarch in a medium saucepan, whisking to remove any lumps. Add the blueberries and lemon juice, stirring to coat the berries. Cook the mixture over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 5 minutes. Remove from heat and let cool completely.
Make the graham cracker crust
- Place the graham crackers and brown sugar in a food processor and pulse until they become fine crumbs. Pour in the melted butter and process until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake the crust for 10 minutes until lightly golden and aromatic. Remove from the oven, and reduce the temperature to 325°F.
Make the cheesecake filling
- While the crust is baking, beat the cream cheese, sugar, lemon juice, and vanilla extract with an electric mixer until smooth, about 2 minutes. Add the sour cream and beat until combined and creamy.
- Add the eggs one at a time, beating at low speed just until each is incorporated. Do not overmix after adding the eggs. Pour the cheesecake filling evenly over the crust.
Make blueberry swirls
- Drop the cooled blueberry filling by the teaspoon on top of the cheesecake filling. Use a knife or skewer to gently swirl the blueberry mixture into the filling, creating a marbled pattern.
Bake and chill
- Bake for 35-40 minutes, or until the edges are set and slightly puffy but the center still has a slight jiggle in the center. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve
- Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars with a clean, sharp knife, wiping the blade between cuts. Serve chilled, and store in an airtight container in the fridge for up to 4 days.
Notes
- Can I use frozen blueberries? Yes. Use them from frozen and simmer an extra 1-2 minutes if the mixture looks thin. The cornstarch will still thicken it. Cool completely before swirling.
- Can I double this for a 9×13 pan? Absolutely - double everything. Bake at 325°F for 40-50 minutes, checking for doneness with the jiggle test. Cool, then chill overnight for neat slices.
- What if my swirl sinks or bleeds? Make sure the blueberry mixture is thick and fully cooled. Drop teaspoons across the surface and gently marble - don't dig deep.
- Pack the graham cracker crust firmly: I press the crust firmly into the pan (a flat-bottom measuring cup helps) so it doesn't crumble when slicing and serves as a solid base for the creamy filling.
- Cool and chill fully: Let the bars cool to room temperature, then chill for several hours or overnight, giving the filling time to firm up and making slicing much easier and cleaner.
- Slice with a hot, clean knife: For those picture-perfect bars, I run a sharp knife under hot water, wipe it dry, make a cut, then wipe and repeat.
- Make it gluten-free: Substitute your favorite gluten-free graham crackers.
Storage Tips
- Fridge: Individual bars can be refrigerated in an airtight container, with parchment paper separating the stacked layers.
- Freezer: Cheesecake bars can be made ahead of time and frozen for up to 1 month. Chill the cooled bars in the fridge overnight, then wrap in two layers of plastic wrap followed by a layer of heavy-duty foil. Thaw overnight in the fridge before serving.
Nutrition
Nutrition Information
Blueberry Cheesecake Bars
Serving Size
1 bar
Amount per Serving
Calories
508
% Daily Value*
Fat
29
g
45
%
Saturated Fat
16
g
100
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
116
mg
39
%
Sodium
302
mg
13
%
Potassium
150
mg
4
%
Carbohydrates
58
g
19
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
6
g
12
%
Vitamin A
1020
IU
20
%
Vitamin C
3
mg
4
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
The filling should work with a regular graham pie crust, right? Or do the measurements need to be modified?
I made these bars for my husband for Valentine's day and they were great! I highly recommend this recipe!
So glad this recipe was part of your Valentine's Day, Lisa! 🙂
I made these bars recently and they were a huge hit! I will say though, I used a 9x13 pan which resulted in thinner bars but still delicious. I also reduced the sugar by half.
Thank you for sharing your experience with this recipe, Sandy! So helpful for other readers!!
Can I use a different kind of fruit?
Yes, you can use any berries you like: blackberries, raspberries, or strawberries.