Looking for a delicious way to use fresh blueberries? These homemade, from-scratch Blueberry Cheesecake Bars are the perfect treat. An easy cheesecake layer sits on a buttery graham cracker crust, topped with juicy blueberries and a simple crumb topping.
These Blueberry Cheesecake Bars are one of my favorite bar recipes to bake. They're incredibly easy to make and taste absolutely amazing! The cheesecake layer bakes up perfectly creamy every time, no water bath required, which is always a win in my book!
Also check out this Strawberry Cheesecake Bars recipe!
👇Jump to:
My Latest Videos
Key Ingredients & Substitutions
- Graham Crackers - You'll need 12 full sheets of graham crackers to make the crumbs for the crust layer. To save time, you can also use store-bought graham cracker crumbs (about 1 ½ cups).
- Cinnamon (optional) - I love the warm, cozy flavor it adds to the crust. Totally optional, but definitely a delicious little twist that pairs beautifully with blueberries.
- Butter - Melted unsalted butter helps bind the crust and gives it that irresistible rich flavor.
- Cream Cheese - Use full-fat cream cheese for the best texture and flavor. Make sure it's softened at room temperature, so it blends smoothly.
- Blueberries - Fresh, ripe blueberries are best for flavor and texture.
How To Make Blueberry Cheesecake Bars
These cheesecake bars come together in four simple layers: a buttery graham cracker crust, a smooth cheesecake center, juicy blueberry layer and crumb topping.
STEP 1
Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
STEP 2
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until the mixture looks like wet sand. Press the crust mixture evenly into the prepared pan and set aside.
STEP 3
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Continue beating until the mixture is smooth and fully combined.
STEP 4
Pour the cheesecake mixture over the graham cracker crust and spread it into an even layer. Sprinkle the blueberries in an even layer over the top.
STEP 5
In a small bowl, mix together the crumb topping ingredients until crumbly. Sprinkle evenly over the blueberries. Break up any large clumps.
STEP 6
Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely at room temperature. Transfer the pan to the refrigerator and chill for at least 1½ to 2 hours before slicing. Enjoy!
💡Expert Tips
- Room temperature cream cheese blends smoother and prevents lumps.
- If using an 8x8 pan-reduce the amount of the graham crackers crust by ¼-1/2 cup to prevent too thick of a crust.
- Don't overbake-the center should jiggle slightly when you remove it from the oven; it will get firmer as it chills.
- Use parchment paper to make lifting and slicing the bars super easy. This especially helpful if serving at a party.
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Blueberry Cheesecake Bars recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Blueberry Cheesecake Bars
Equipment
- 9x9 baking dish
Ingredients
Graham Cracker Crust
- 12 graham cracker sheets broken into crumbs
- ¼ cup granulated sugar
- 3 ounces unsalted butter melted
- 1 pinch cinnamon
Cheesecake Filling
- 16 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
Crumb Topping
- 3 tablespoons unsalted butter melted
- ¼ cup light brown sugar
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour
Instructions
- Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until the mixture looks like wet sand. Press the crust mixture evenly into the prepared pan and set aside.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Continue beating until the mixture is smooth and fully combined.
- Pour the cheesecake mixture over the graham cracker crust and spread it into an even layer. Sprinkle the blueberries in an even layer over the top.
Crumb Topping
- In a small bowl, mix together the crumb topping ingredients until crumbly. Sprinkle evenly over the blueberries. Break up any large clumps.
- Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely at room temperature. Transfer the pan to the refrigerator and chill for at least 1½ to 2 hours before slicing. Enjoy!
Notes
- Room temperature cream cheese blends smoother and prevents lumps.
- If using an 8x8 pan-reduce the amount of the graham crackers crust by ¼-1/2 cup to prevent too thick of a crust.
- Don't overbake-the center should jiggle slightly when you remove it from the oven; it will get firmer as it chills.
- Use parchment paper to make lifting and slicing the bars super easy. This especially helpful if serving at a party.
Comments
No Comments