This tasty dessert is just like cheesecake, but easier to make and perfect for sharing! When I bring these blueberry cheesecake bars to a party or summer barbecue, everyone goes nuts for them. The cheesecake filling is so rich and creamy, and it’s studded with juicy berries that pop in your mouth, releasing their delicious flavor in each bite. A buttery graham cracker crust is a must for this creamy blueberry dessert, and always my favorite part. The crust on my cheesecake bars is thick, sweet, and simple. Love Cheesecake? You should grab the recipe for my New York Cheesecake and Oreo Cheesecake too, or make an easy No Bake Cheesecake! Sara Need a different variety of cheesecake bars? Biscoff Cheesecake Bars are divine!
Why You’ll Love This Recipe
Ingredients In Blueberry Cheesecake Bars
Fresh blueberries are a must! Add in some common baking ingredients and you’ll be ready to bake. Complete list of ingredients and amounts can be found in the recipe card below.
Graham Cracker Crust: I suggest using whole graham crackers rather than the crumbs that you can buy pre-crushed. You’ll also need melted butter and sugar to create this tasty layer of the dessert. Cream Cheese: The beginning of every good cheesecake recipe is standard cream cheese. The best option here is full-fat cream cheese. The recipe will work if you use Neufchâtel cheese, but it won’t work if you try to use fat-free cream cheese. Eggs: In cheesecake, eggs act as a binder. Let your eggs come to room temperature before mixing them in. Flour: Only a small amount of flour is needed in this recipe, but it’s important. Some of the flour is added to the cheesecake filling to thicken it, and a bit more is tossed with the blueberries. This helps them to float in the filling rather than sinking to the bottom. Vanilla: Pure vanilla extract is the only kind you should use. Lemon Juice and Zest: Lemon juice is common in cheesecake, as it helps to balance the richness of cream cheese. It’s also a delicious complement to blueberries. Fresh Blueberries: A whole cup and half of blueberries are added to these cheesecake bars.
If you love blueberries you should also make my Homemade Blueberry Pie!
How To Make Blueberry Cheesecake Bars
Recipe Tips
Make parchment handles: When lining your pan, make the parchment paper longer than you need so that it overflows the sides of the pan. After the cheesecake squares have been baked, you’ll be able to lift them out using the paper. Follow all of the steps: This recipe requires two different baking steps, as well as cooling steps. It’s all required! If you follow the steps here, your bars will turn out beautifully. Instead of whole berries: Add a blueberry swirl! Simply blend up the berries with a tablespoon of sugar. Swirl that into the cheesecake mixture just before baking. Cut Clean Squares: To get super clean cuts like you see in the photos, use a large knife. Before each cut, dip the knife into warm water. Then clean it off with paper towels before the next slice. It takes extra time, but it’s worth it. Don’t Worry! The cheesecake may appear to puff up in the oven while it bakes. This is normal. It will deflate after you take it out of the oven and it cools.
Storing Tips
Store any leftovers in an airtight container in the refrigerator. These bars will stay fresh for 3 days in the fridge. To freeze cheesecake bars, store them in an airtight container in the freezer. I sometimes will wrap and freeze the whole pan before I cut them. Keep them in the freezer for up to 2 months, and thaw overnight in the refrigerator before serving.
More Fresh Fruit Desserts to Try
Fruit Pizza with a sugar cookie crust Fruit Salsa with homemade cinnamon chips Fresh Strawberry Pie Cherry Pie
You’ll be making these blueberry lemon cheesecake bars for parties all summer long! Make sure to Pin the recipe so you don’t lose it. © Little Sunny Kitchen
