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!
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.
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
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.
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.
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.
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.
STEP SIX: Add in the eggs and mix on medium-low speed just until combined.
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.
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.)
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.
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.
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.
Other Favorite Desserts to Try Next Time
📖 Recipe
Blueberry Cheesecake 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.)
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.
Doubled recipe and took it to our church pot luck! Had no left overs and multiple requests for “my” recipe 😉
Yay! I'm so glad they were a hit!!
Simply amazing! Thanks for sharing!
Simply amazing, thanks for sharing!
Hi Matt! I'm so glad you liked! Thanks for trying the recipe 🙂