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Blueberry Cheesecake Bars

April 26, 2023 by Ginny Dyer 2 Comments

Jump to Recipe Print Recipe
blueberry cheesecake bar with a bite taken out stacked on top of another cheesecake bar

These are the best blueberry cheesecake bars! They have a buttery shortbread cookie crust and a silky smooth lemon cheesecake layer swirled with jammy blueberries. These are the perfect treat for spring and summer!

If you're looking for other blueberry dessert recipes, try my blueberry lemon cake, blueberry donuts, blueberry muffins, blueberry pie or blueberry cookies!

blueberry cheesecake bars cut into squares on parchment paper

Why You'll Love This Blueberry Cheesecake Bars Recipe

They're swirled with homemade blueberry jam.

They have the best blueberry lemon flavor.

They have a sweet and buttery shortbread cookie crust.

They have a creamy cheesecake filling.

They don't need a water bath or a springform pan.

blueberry cheesecake bar propped on other bars with blueberries around

Ingredients for Easy Blueberry Cheesecake Bars

  • Flour- used for the shortbread crust
  • Butter- used in the crust
  • Cream Cheese- make sure it's softened to room temperature
  • Granulated White Sugar- used to sweeten the cheesecake and crust
  • Cornstarch- helps to slightly thicken the cheesecake filling and blueberry jam
  • Sour Cream- adds a little extra creaminess to the cheesecake
  • Lemon Zest- used to add a little lemon flavor to the cheesecake
  • Lemon Juice- used in the blueberry jam
  • Fresh Blueberries- fresh, juicy blueberries are used to make the blueberry jam
  • Vanilla Extract- adds a sweet note to the cheesecake
  • Eggs- make sure they're room temperature
blueberry cheesecake bar with a bite taken out on parchment paper

Step By Step Instructions

Please see the recipe card below for the full recipe!

STEP ONE: Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 15 minutes until thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.

blueberries, sugar, lemon juice, vanilla and cornstarch mixed together in a medium pot
blueberry jam in pot after thickening

STEP TWO: Add the butter, sugar and vanilla to medium bowl and cream together with an electric mixer on high speed until light and fluffy, about 2 minutes. Add in the flour and salt and mix on low speed just until combined.

butter, sugar and vanilla creamed together in a bowl
flour and salt mixed in

STEP THREE: Tightly press the cookie crust mixture into the bottom of a greased, metal, 9x9 square pan lined with parchment paper. Use a ¼ cup measuring cup to make this easier. Bake the crust for 10 minutes at 350 degrees, then let cool.

shortbread cookie dough pressed into bottom of pan
cookie crust after baking

STEP FOUR: In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes.

STEP FIVE: Add in the sour cream, vanilla and lemon zest to the cream cheese mixture and mix on medium-low speed just until combined.

cream cheese, sugar and cornstarch mixed together in a large bowl
sour cream, vanilla and lemon zest mixed in

STEP SIX: Add in the eggs and mix on medium-low speed just until combined.

eggs mixed into cheesecake batter
cheesecake batter poured into prepared pan

STEP SEVEN: Pour the cheesecake batter into the prepared baking pan with the crust. Spoon the blueberry jam on top and gently swirl with a butter knife. Bake for 38-42 minutes. The center will have a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden spoon.

blueberry jam spooned on to cheesecake batter
blueberry jam swirled into cheesecake batter

STEP EIGHT: Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. Then cover and transfer them to the fridge. Allow them to chill in the fridge for 6 hours, or until completely cold. (I usually bake them the night before and allow them to chill overnight.)

blueberry cheesecake bars cut into 16 squares
blueberry cheesecake bars cut into 16 squares

STEP NINE: Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board. Cut into 16 squares using a sharp knife. Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.

close up of blueberry cheesecake bar with other bars around

FAQs

How do I store the cheesecake bars? Store them in an airtight container in the fridge for up to five days.

Can I use store bought jam? I have not tested these cheesecake bars with anything other than the homemade jam referenced, so I can't say for sure how they would turn out!

Can I use frozen blueberries? If you don't have fresh berries on hand, yes, you can use frozen blueberries. (Jam cooking time may vary.)

Can these be made with graham crackers instead of a shortbread crust? Yes! Pulse 14 graham crackers (210 g) in a food processor until they are fine crumbs. Mix in ½ cup (112 g) melted butter and 2 tablespoon (28 g) of brown sugar. Press into the pan and bake for 10 minutes at 350 degrees. Let cool and follow the rest of the recipe.

blueberry cheesecake bar with a bite taken out

Pro Tips

For best results, make sure all your wet ingredients for the cheesecake batter are room temperature.

Let the cheesecake chill in the fridge for at least 6 hours. This will give it ample time to chill and set up properly.

Use a ¼ cup measuring cup to tightly pack the graham cracker crumbs into the bottom of the pan. This will ensure that the crust really sticks together without falling apart when cutting into squares.

Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. This will give you the best textured cheesecake.

blueberry cheesecake bars cut into squares arranged on parchment paper

Other Favorite Desserts to Try Next Time

Lemon Cheesecake

Lemon Rolls

No Bake Cheesecake

Lemon Cheesecake Cookies

📖 Recipe

blueberry cheesecake bar with a bite taken out on top of other bars

Blueberry Cheesecake Bars

These are the best blueberry cheesecake bars! They have a buttery shortbread cookie crust and a silky smooth lemon cheesecake layer swirled with jammy blueberries.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 48 mins
Chill Time 6 hrs
Total Time 7 hrs 33 mins
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
 

For the Blueberry Jam

  • 12 oz (340 g) fresh blueberries
  • ½ cup (100 g) granulated white sugar
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon vanilla
  • ½ tablespoon (4 g) cornstarch

For the Shortbread Cookie Crust

  • 6 tablespoon (84 g)unsalted butter, softened
  • ½ cup (100 g) granulated white sugar
  • 1 teaspoon vanilla
  • 1 cup (125 g) all-purpose flour
  • ½ teaspoon salt

For the Cheesecake

  • 24 oz (680 g) cream cheese, softened at room temperature
  • 1 cup (200 g) granulated white sugar
  • 1 tablespoon (8 g) cornstarch
  • ¼ cup (62 g) sour cream, at room temperature
  • 1 tablespoon (15 ml) vanilla
  • 1 tablespoon (10 g) lemon zest
  • 3 eggs, at room temperature

Instructions
 

For the Blueberry Jam

  • Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 15 minutes until thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
    12 oz (340 g) fresh blueberries, ½ cup (100 g) granulated white sugar, 1 tablespoon (15 ml) lemon juice, 1 teaspoon vanilla, ½ tablespoon (4 g) cornstarch

For the Shortbread Cookie Crust

  • Preheat oven to 350 degrees. Grease a 9x9 pan and line it with parchment paper.
  • Add the butter, sugar and vanilla to medium bowl and cream together with an electric mixer on high speed until light and fluffy, about 2 minutes.
    6 tablespoon (84 g)unsalted butter, softened, 1 teaspoon vanilla, ½ cup (100 g) granulated white sugar
  • Add in the flour and salt and mix on low speed just until combined.
    1 cup (125 g) all-purpose flour, ½ teaspoon salt
  • Tightly press the cookie crust mixture into the bottom of the prepared pan. Use a ¼ cup measuring cup to make this easier.
  • Bake the crust for 10 minutes, then let cool.

For the Cheesecake

  • Preheat oven to 350 degrees if not still preheated from the crust.
  • In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
    24 oz (680 g) cream cheese, softened at room temperature, 1 cup (200 g) granulated white sugar, 1 tablespoon (8 g) cornstarch
  • Add in the sour cream, vanilla and lemon zest to the cream cheese mixture and mix on medium-low speed just until combined.
    ¼ cup (62 g) sour cream, at room temperature, 1 tablespoon (15 ml) vanilla, 1 tablespoon (10 g) lemon zest
  • Add in the eggs and mix on medium-low speed just until combined.
    3 eggs, at room temperature
  • Pour the cheesecake batter into the prepared baking pan with the crust. Spoon the blueberry jam on top and gently swirl with a butter knife.
  • Bake for 38-42 minutes. The center will have a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden spoon.
  • Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. Then cover and transfer them to the fridge. Allow them to chill in the fridge for 6 hours, or until completely cold.
    (I usually bake them the night before and allow them to chill overnight.)
  • Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board. Cut into 16 squares using a sharp knife.
    (Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.)
Keyword blueberry, blueberry cheesecake, blueberry cheesecake bars, cheesecake, cheesecake bars
Tried this recipe?Let us know how it was!
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Comments

  1. Chris Mckinney

    May 17, 2023 at 10:54 pm

    5_16_2023 I made this absolutely wonderful recipe. I used an 8x8 glass pan since I didn't have a 9x9 that was recommended. Almost overflowed but it didn't. This was a hit and I absolutely love cheesecake. I've never left a review on a recipe before but this definitely deserved it. 10/10 will be making many more.

  2. Anonymous

    June 05, 2023 at 3:29 am

    5 stars
    Doubled recipe and took it to our church pot luck! Had no left overs and multiple requests for “my” recipe 😉

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Hi there, I'm Ginny!

I'm the baker and food photographer behind In Bloom Bakery! Here you'll find elevated, delicious desserts for every home baker. Whether you're looking for classics like chocolate chip cookies, or something new and exciting like blueberry lavender cake, you'll find it all here. Happy baking friends.

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