Simple to make and packed with sweet blueberry flavor, these Blueberry Cheesecake Bars are thick and creamy with a classic tangy cheesecake flavor and blueberry swirl on a graham cracker crust.
This post is sponsored by the Oregon Blueberry Growers. All opinions are my own.
Easy Cheesecake Bars with a Blueberry Swirl
It’s no secret that I have a weakness for cheesecake. In fact, my best friend and I recently got together for dinner and decided we needed to order 3 slices to try because we couldn’t decide on the flavor! Also, that meant leftovers for the next day, a win-win.
There’s a lot to love about these Blueberry Cheesecake bars. I’m always partial to a buttery graham cracker crust, but the cheesecake filling is tangy, sweet and so creamy. Plus, you have the beautiful swirl of blueberry sauce in every bite, scattered with bites of juicy berries as well.
The blueberry sauce is made using frozen Oregon Blueberries. I love using frozen berries because I can enjoy ripe berries all year round. Oregon Blueberries are picked at the height of freshness and frozen, meaning that you get the best flavor of fresh berries. If you have leftover berries, try making these mini blueberry pies. And if you love lemon-blueberry desserts, definitely check out my popular lemon blueberry cake recipe.
I’ve also made a full-size blueberry swirl cheesecake that uses a similar sauce but with a different cheesecake recipe. The full-size cheesecake is denser and heavier than these bars, and of course a little more effort, so it’s all about preference.
Although it’s an extra step, making the sauce allows you to have more flavor distribution than just throwing frozen berries into the batter. I have however listed that as an option in the recipe card.
If you want to learn more about what makes Oregon Blueberries so special, head over to their website where you can find a list of local farms and even more recipes. You can also head to the freezer section of your local grocer for a boost of blue!
Why I Love Cheesecake Bars
- Cheesecake without all the work. You can skip the water bath (and any hesitations about it leaking!)
- Easier to handle. There’s no special pan required, you can use an 8-inch or even 9-inch square pan.
- Quicker: It bakes in a fraction of the time
What Ingredients do I Need?
- Frozen Oregon Blueberries
- Graham cracker crumbs
- Full-fat cream cheese: should be at room temperature
- Granulated sugar
- Unsalted butter– will be melted for the crust
- Sour cream– should be at room temperature
- Large eggs- should be at room temperature
- Corn starch– this is used to thicken the sauce
- Pure vanilla extract
- Lemon- for zesting in the cheesecake filling
How to Make Blueberry Cheesecake Bars
There are three parts to the prep. You’ll need to make the sauce, the crust, and the filling and then you can assemble and start baking.
Make the Sauce
- First, stir the frozen blueberries with the sugar and water, and then heat it over medium-low heat, until the blueberries start to let out the juices and break down. You’ll want to be sure to stir often so the bottom does not burn.
- Dissolve the cornstarch in 2 teaspoons of water, add to the sauce and continue cooking on medium-low heat until the mixture thickens, but still has some juices remaining. Then cool it down before adding it to the cheesecake.
Make the Crust
Grind the graham crackers into a fine crumb. Mix together with the brown sugar and then stir in the melted butter until well combined. Press the crumbs firmly into an 8-inch square pan lined with parchment paper. Set aside.
Make the Filling
Step 1: Beat cream cheese and sugar. First beat together the cream cheese and sugar for a couple of minutes until it’s completely smooth and free of lumps. It’s helpful to scrape down the bowl a couple of times.
Step 2: Add remaining ingredients. Next, you’ll add the sour cream, vanilla extract, and lemon zest and beat just until combined. Finally, add the eggs and continue beating until well combined. Scrape down the side of the bowl and stir together.
Step 3: Layer the batter in the pan. Pour half the cheesecake batter into the prepared crust. Then add ¾ of the blueberry sauce and gently swirl with a knife. Top with remaining cheesecake batter and then blueberry sauce again.
Step 4: Bake and chill. Bake in an oven preheated to 350°F for 23-25 minutes. The center of the cheesecake should be slightly giggly. Let it cool in the pan then transfer to the fridge and chill for at least 2 hours before serving.
Recipe Tips
- Change the crust: This would also pair well with Nilla Wafers or golden Oreos.
- Add more lemon: If you prefer a strong lemon flavor, consider adding an additional 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice to the filling.
- Blueberry sauce: If you notice the sauce is sticking to the pan, add another tablespoon of water.
Skip the Sauce: If you need to save time or would prefer whole blueberries, you can toss frozen blueberries directly into the cheesecake batter, baking times will be similar. - Add a topping: If you’d like, you can serve these with some whipped cream.
Storing and Freezing Cheesecake Bars
How to store: Cool to room temperature and refrigerate for a minimum of 2 hours. Once completely chilled, transfer to an airtight container and keep refrigerated for 3-4 days.
Preparing ahead of time: These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing them in the container.
Freezing instructions: To freeze them, chill them for a minimum of 2 hours and then transfer to an airtight container and place them in the freezer for up to one month. Thaw overnight in the refrigerator.
Print
Blueberry Cheesecake Bars
- Prep Time: 45 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 9 minutes
- Yield: 9-12 bara
- Category: Cheesecake
- Method: Oven
- Cuisine: American
Description
Simple to make and packed with sweet blueberry flavor, these Blueberry Cheesecake Bars are thick and creamy with a classic tangy cheesecake flavor and blueberry swirl on a graham cracker crust
Ingredients
For the Blueberry Sauce
- 1 heaping cup (140g) frozen Oregon Blueberries
- 1 tablespoon (12g) granulated sugar
- 1 tablespoon (15ml) water or lemon juice
- 1 teaspoon cornstarch
- 2 teaspoon (5ml) water
For the Crust
- 1 ¼ cups (112g) graham cracker crumbs
- 1 tablespoon (14g) light brown sugar
- 4 tablespoons (56g) unsalted butter, melted
For the Cheesecake Filling
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/3 cup (63g) granulated sugar
- ½ cup (120g) sour cream, at room temperature
- 1 teaspoon (5ml) Pure vanilla extract
- Large lemon, zested
- 2 large eggs, at room temperature
Instructions
Prep Your Tools and Ingredients
- Allow ingredients to come to room temperature and preheat the oven to 350°F.
For the Blueberry Sauce
- Combine and stir together the frozen blueberries with sugar and 1 tablespoon of water. Cook over medium-low heat, until the blueberries start to let out the juices and break down. Stir often so the bottom does not burn.
- Dissolve the cornstarch in 2 teaspoons water, add to the sauce and continue cooking on time until the mixture thickens, but still has some juices remaining. Cool the sauce prior to adding it to the cheesecake, refrigerate if necessary.
For the Crust
- Grind the graham crackers into a fine crumb. Mix together with the brown sugar and then stir in the melted butter until well combined. Press the crumbs firmly into an 8-inch square pan lined with parchment paper. Set aside.
For the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese together with the sugar until it is smooth and free of lumps, scraping down the bowl occasionally.
- Next add the sour cream, vanilla extract, and lemon zest and mix at low speed until combined. Next, add the eggs and continue beating until well combined. Scrape down the side of the bowl and stir together.
- Pour half the cheesecake batter into the prepared crust. Then add ¾ of the blueberry sauce and gently swirl with a knife. Top with remaining cheesecake batter and then blueberry sauce again.
- Bake in a preheated oven for 23-25 minutes. The center of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving.
Notes
Blueberry sauce: If you notice the sauce is sticking to the pan too much, add another tablespoon or two of water.
To skip the sauce, you can toss frozen blueberries directly into the cheesecake batter, baking times will be similar.
Storing: Once completely chilled, transfer to an airtight container and keep refrigerated for 3-4 days.
Make ahead: These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container.
Freezing instructions: To freeze them, chill them for a minimum of 2 hours and then transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 359
- Sugar: 15.3 g
- Sodium: 224.1 mg
- Fat: 27.5 g
- Carbohydrates: 22.9 g
- Fiber: 0.8 g
- Protein: 6.8 g
- Cholesterol: 114.7 mg
Can you use neufchatel cream cheese?
I have not personally used it before
Very good. Not super sweet. Easy to make
Wonderful, thank you Nancy!
This is definitely a keeper
Can fresh blueberries be used the same way?
Yep!
Hey! I’m in Oregon and I know what you mean about the berries. I’m wondering if it matters if they’re frozen or not both for the sauce and tossing them in. Thanks!
Hi there! You can either make the sauce or toss frozen berries right into the batter. You’ll get a lot more flavor distribution with the sauce though
could these be made as mini cheesecake bites in a mini muffin pan ? They look delicious id like to make them for the dessert table at a baby shower
Yes, this can be made in a mini muffin pan. It would make around 16 cheesecakes and bake time around 15-18 minutes.
Beautiful presenta
Thank you!
I made this blueberry swirl cheesecake in an 8 inch round springform pan. Had to bake for 40 mins instead of 25 but it turned out great. I cut it like a cheesecake instead of bars.
Hi Gloria, thank you so much for sharing your modifications!
Made this for Christmas. It was so easy and delicious. Lighter than a traditional cheesecake. Don’t forget to top with some whipped cream. Everyone complimented me on how good this was.
That’s wonderful! I am so happy to hear that!