Indulge in the delicious taste of blueberry cheesecake with these easy to make bars. Perfect for any occasion, these Blueberry Cheesecake Bars are creamy, cool and fresh.

This delicious classic blueberry cheesecake bars recipe is one of my most favorite desserts. And the best part?

You can make the blueberry cheesecake squares in advance. Perfect for party prep.

three cheesecake bars sitting in a stack

About this Blueberry Cheesecake Bars Recipe:

Flavor: Buttery graham cracker crust, sweet cheesecake filling and sweet and lightly tangy blueberries. This a light, fresh dessert.
Texture: The crust has a buttery crunch, creamy cheesecake filling and the blueberries on top add just a slight amount of texture.
Method: This is a baked cheesecake bar, meaning you’ll pop it into the oven to create that perfect cheesecake texture. This bakes in an 8×8-inch baking pan so makes just a small amount of bars.

Ingredients Needed

ingredients for blueberry cheesecake bars on a table

Prepare the blueberries.

This recipe uses frozen blueberries, but you can use fresh in the same way if that’s what you have.

In a medium saucepan, combine the blueberries and sugar. Simmer while stirring occasionally for about 5 minutes, until the blueberries fall apart and a syrup forms. Strain the sauce, and allow it to chill in the refrigerator before using.

Graham Cracker Crust.

This is a standard graham cracker crust recipe. It has the 3 ingredients of graham crackers, butter and sugar. The sugar helps to hold it all together as it melts in the oven. Buy graham cracker crumbs, or use a food processor to crush whole crackers into fine crumbs.

Preheat the oven to 350° F. Line an 8×8 inch baking dish with parchment paper and set aside. Mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. It should have the texture of wet sand. Firmly press the mixture into an even flat layer on the bottom of the baking pan.

graham cracker crumbs, sugar and butter in a mixing bowl

Bake for 5 minutes and set aside to cool.

Make the Blueberry Cheesecake Bars

In a large mixing bowl, beat the cream cheese, and sugar with a hand mixer until creamy and smooth.
Add the vanilla extract and greek yogurt, mix until completely combined.
Add the eggs and mix just until combined.

an egg over creamed cream cheese in a bowl

Pour half of the cheesecake batter onto the crust and smooth into an even layer.

spreading cheesecake over a graham cracker crust

Drizzle half of the blueberry sauce over the batter.
Pour the remaining cheesecake batter on top.
Drizzle the remaining syrup over the batter and swirl with a knife or toothpick.
Bake for 30-35 minutes, or until the center is still slightly jiggly and not cracked.

How to Cut Cheesecake Bars

A hot knife and a paper towel are the two keys to cutting clean cheesecake bars.

Dip the sharp knife in hot water or run it under hot water. Then wipe it dry with a paper towel. Make a cut into the cheesecake bars.

Then rinse the knife in hot water again, dry it and make a second cut. Each time you make a new cut into the bars the knife should be hot and clean. This will help get nice, clean cuts.

overhead view of cheesecake bars with blueberry swirled on top

Storage Instructions

Room temperature: Do not store these bars at room temperature. They must be refrigerated.
Refrigerator: Store the bars in an airtight container in the fridge for up to 5 days.
Freezer: Freeze the bars or sliced in an airtight container for up to 2 months. Thaw in the refrigerator before eating.

Recipe Variations

To make this gluten free, use gluten-free graham crackers.
Use other berries if you’d like. Blackberries and fresh raspberries are great options.
Love chocolate and fruit together? Use chocolate graham crackers. Cinnamon graham crackers give a unique flavor, too.

You may also love our blueberry coffee cake.

Blueberry Cheesecake Bars

4.25 from 8 votes

Indulge in the delicious taste of blueberry cheesecake with these easy to make bars. Perfect for any occasion, these Blueberry Cheesecake Bars are creamy, cool and fresh.

Servings 9

Prep Time 20

Cook Time 35

Chill Time 3

Total Time 3 55

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Ingredients

For the blueberry wwirl:

1 1/2 cups frozen blueberries
3 tablespoons granulated sugar

For the crust:

1 1/2 cups graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar

For the cheesecake filling:

16 ounces cream cheese
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup plain greek yogurt
2 large eggs

Instructions

Make the blueberry swirl:

In a medium saucepan, combine the blueberries and sugar. Simmer while stirring occasionally for about 5 minutes, until the blueberries fall apart and a syrup forms.
Strain the sauce, and allow it to chill in the refrigerator before using.

Fro the crust:

Preheat the oven to 350° F. Line an 8×8 inch baking pan with parchment paper and set aside.
Mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. It should have the texture of wet sand.
Firmly press into an even flat layer on the bottom of the prepared baking pan.
Bake for 5 minutes and set aside to cool.

Make the cheesecake filling:

In a large mixing bowl, beat the cream cheese, and sugar with a hand mixer until creamy and smooth.
Add the vanilla extract and greek yogurt, mix until completely combined.
Add the eggs and mix just until combined.

Assemble and bake:

Pour half of the cheesecake batter onto the crust and smooth into an even layer.
Drizzle half of the blueberry syrup over the batter.
Pour the remaining cheesecake batter on top.
Drizzle the remaining syrup over the batter and swirl with a knife or toothpick.
Bake for 30-35 minutes, or until the center is still slightly jiggly and not cracked.
Remove from the oven and allow to cool at room temperature.
Refrigerate for at least 3 hours before cutting and serving.
Store in the fridge for up to 5 days.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cheesecake bars being cut into 9 pieces, with 1 serving being 1 bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**