These blueberry cheesecake bars feature a buttery crust, creamy filling, and fresh blueberries in every bite! They are the perfect summertime dessert. These bars are great for kids and adults!
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Summer is here, and that means it is time for yummy treats! These Blueberry Cheesecake Bars are the perfect way to enjoy fresh summer berries. They’re super easy to make and much quicker than baking an entire cheesecake.. Plus, they’re easy to share and transport, so you can enjoy a little taste or share them with friends.
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These bars feature a buttery shortbread crust featuring our homemade shortbread cookies! The filling is extra smooth and creamy. Overall, these cheesecake bars have the perfect combination of textures and flavors.
Why You’ll Love This Recipe
- These blueberry cheesecake bars are easy to make.
- No fancy tools or hard steps are needed!
- Perfect for bringing to potlucks, bake sales, or just sharing with family.
- You can try different fruits or toppings to make them your own.
- Make the bars early and store them in the fridge until you’re ready to eat them.
- Both kids and adults love these bars.
- Check out these Homemade Cheesecake Bars for another fun dessert recipe!
Ingredients & Substitutes
These are the main ingredients and substitutions for these blueberry cheesecake bars. Scroll down to the recipe card below for the entire ingredient list and directions.
For the shortbread crust, we love using our homemade shortbread cookies. In addition, use unsalted melted butter. When combined, this mixture should look like wet sand.
For the cheesecake filling, use room temperature cream cheese. Place the blocks of cream cheese on your kitchen counter at least 2 hours before making this recipe.
A little whole wheat flour helps thicken the cheesecake mixture.
We typically don’t eat a lot of white sugar, but this recipe calls for a little bit. We always recommend saving white sugar for special occasions!
Eggs help bind the creamy mixture together.
A little lemon zest and vanilla extract add flavor.
Use fresh blueberries. Do not use frozen berries.
Taste & Texture
These blueberry cheesecake bars have an amazing flavor and texture!
The buttery crust crumbles in your hand, and then you get a creamy cheesecake filling packed with sweet blueberries.
These bars are sweet, creamy, and delicious!
How to Make
Step 1
First, preheat oven to 325 degrees Fahrenheit.
Step 2
Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
Step 3
To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
Step 4
Add the eggs. Beat until just combined.
Step 5
Fold in blueberries.
Step 6
Transfer batter to the pan. Sprinkle a few blueberries on top.
Step 7
Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
Step 8
Remove from oven. Cool in the pan for 1 hour then refrigerate for at least 2 hours. Slice these blueberry cheesecake bars and enjoy!
Expert Tips for Success
Follow these tips and tricks to make the best blueberry cheesecake bars.
Mix the shortbread crumbs and melted butter until it resembles wet sand. Then, press it into the lined pan.
Don’t forget to soften the cream cheese! This will make it smoother and give you a nice, creamy filling.
Don’t overmix the batter! Just mix it until everything is combined. Overmixing can make the bars tough.
Let the bars chill completely before cutting them. This will help them set up and be easier to cut into clean squares.
Flavor Variations & Add-Ins
Here are some fun ways to make these blueberry cheesecake bars.
Use different berries! Try strawberries, raspberries, or even a mix of berries.
Add some citrus zest! A little lemon or orange zest will give the cheesecake filling a refreshing zing.
Drizzle with chocolate! Melted chocolate on top is always a delicious idea.
Sprinkle with nuts! Chopped pecans or walnuts add a nice crunch to the crust.
How to Serve & Store
These blueberry cheesecake bars are great chilled.
Cut them into squares and enjoy them plain or with whipped cream and blueberry sauce.
You can store them in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions (FAQs)
Use fresh blueberries, not frozen.
Cheesecake can crack if the temperature changes too quickly. To avoid this, try not to open the oven door while baking and let the bars cool fully before slicing into.
This might mean they weren’t baked long enough. The center of the cheesecake should be a little jiggly, but not runny.
Equipment Needed
Pre-Cut Parchment Paper Sheets: These parchment paper sheets are great for easily removing the blueberry cheesecake bars from the pan.
Pyrex 3 Glass Mixing Bowls: I always use these mixing bowls when baking.
Food Processor: This food processor is great for making the shortbread cookie crust.
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