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Three blueberry cheesecake bars stacked up

Blueberry Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 9-12 bara
  • Category: Cheesecake
  • Method: Oven
  • Cuisine: American


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


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 (60g) sour cream, at room temperature
  • 1 teaspoon (5ml) Pure vanilla extract
  • Large lemon, zested
  • 2 large eggs, at room temperature


Prep Your Tools and Ingredients

  1. Allow ingredients to come to room temperature and preheat the oven to 350°F.

For the Blueberry Sauce

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.


  • 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