These Blueberry Cheesecake Bars have a sweet and creamy cheesecake filling that's bursting with juicy fresh blueberries, on top of a sweet, oaty crumbly crust, finished with a crunchy crumble topping!
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If you are looking for the perfect dessert to take to a potluck or enjoy at a casual get together with friends, this is your sign that this easy Blueberry Cheesecake Bars recipe is the one.
Creamy AND chewy? Check.
Fresh and fruity? Check, check, and double-check.
You guys are going to love this one. I defy you not to.
Cheesecake is one of my all-time favorite desserts and guaranteed to make you happy. It's very possible that I even like cheesecake better in bar form than by the slice. See Pecan Pie Cheesecake Bars and Salted Caramel Cheesecake Bars for more evidence.
These blueberry cheesecake bars are creamy, sweet, with a bit of crunch, and yummy in any really season. And yes, you can swap out the blueberries for other flavors (cherry! strawberry! raspberry! lemon! lime!) and have something that everyone will rave about and beg you for the recipe.
It's so easy to make (no water bath needed), and it can be flavored with just about any flavor, fruit, or even candy you can think of (i.e., chopped snickers, Reese's Pieces, rolos, etc.)!
Why We Love This Recipe
- Use fresh or frozen berries here any time of year!
- Change up the type of berries or add spices to the crumble to change the flavor.
- Quick and easy, these cheesecake bars are ready in just under an hour!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Cheesecake Bars Crust
- Butter - Salted butter is best for making the crumble crust.
- White Sugar & Brown Sugar - Use white granulated sugar and brown sugar for the crust to emphasis that crumbly oat taste that everyone loves about a crumble.
- Salt - Salt will enhance the sweet and tart flavors of these cheesecake bars.
- Flour - Use all-purpose flour as the base of the crust and topping.
- Oats - Old-fashioned oatmeal adds a great oaty flavor as well as a more interesting texture to the crust and topping.
- Cream Cheese - I used plain, full-fat cream cheese in this recipe, but you can use lower-fat cream cheese like neufchatel if you prefer.
- White Granulated Sugar - This will sweeten and thicken the cheesecake filling.
- Vanilla - Add some vanilla extract for a warm, subtle sweetness.
- Sour Cream - This will cut through the sweetness of the filling and blend well with the sweet and tart blueberries.
- Eggs - Eggs will help to bind and bake the cheesecake filling.
- Lemon - It's best to use fresh lemon juice for this recipe for the best flavor.
- Blueberries - You can use fresh berries or frozen ones for this recipe, so it's great for any time of year! See notes for using frozen berries.
How to Make Blueberry Cheesecake Squares
- Combine dry ingredients. Combine the white sugar, brown sugar, salt, flour, and oatmeal in a large bowl.
- Add butter. Cut in the butter using a pastry cutter or fork. You can also use a food processor if you prefer.
- Make crust. The crust should be crumbly, without large clumps of butter. You can use your hands to help break up some of the butter and flour mixtures into fine crumbs if needed.
- Put crust in pan. Press ⅔ of the crust mixture into the bottom of an 8x8-inch baking pan lined with parchment paper. Smooth the mixture into an even layer with the back of a spoon. Bake in the center of the oven for 10 minutes.
- Make cheesecake batter. While the crust is baking, blend cream cheese, granulated sugar, vanilla, sour cream, eggs, and lemon juice together with an electric mixer in a medium bowl until smooth.
- Add blueberries. Now, add the blueberries to the cream cheese mixture, making sure they have mostly dried after washing them.
- Stir mixture. Stir the blueberry filling mixture. (This is the time to add in any add-ins if you wish.)
- Cool crust. Remove the crust from the oven when it is golden brown and done. Let it cool for a few minutes in the pan before putting the filling on top.
- Add filling. Pour the cheesecake filling over the cooled crust, and sprinkle the reserved crust over the top.
- Bake. Bake blueberry cheesecake bars for an additional 25 minutes, until the slab is set around the edges but still slightly jiggly in the center. Remove from oven and let it cool completely in pan before cutting into bars.
For the cleanest slices, make sure the bars are thoroughly chilled in the fridge before slicing. The best way to cut cheesecake bars is by using a sharp knife and wiping it clean in between each cut.
Store these bars in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
One of the best things about these bars is that you can freeze them for up to 3 months! I'd recommend doing this only if you have used full-fat ingredients, as lower-fat cream cheese tends to separate a bit as it defrosts.
Tips for Success
- Leave the cream cheese out on the counter for about an hour to soften it before adding it to the melted butter to avoid it going clumpy.
- You can use this recipe to make traditional cheesecake slices in a circular springform pan instead of a square pan if you prefer.
Use Fresh or Frozen Blueberries
You can use fresh or frozen blueberries for these cheesecake bars, which means your excess summer blueberries can be frozen and used later on for these yummy treats!
You always want to wash fresh blueberries before using them in dessert recipes. Pad them dry with paper towels so you're not adding excess water to the recipe.
To use frozen blueberries here, you can keep them frozen and add them to the cheesecake filling. If you thaw them, it can make them a soggy mess and turn your cheesecake batter purple (not necessarily a bad thing!), but you should coat them with some flour to help soak up any excess liquid before adding them in.
Substitutions and Variations
- Next time, use raspberries, strawberries, blackberries, or cherries in the same way to make different-flavored cheesecake bars.
- Add some lemon zest to the cheesecake filling for an added burst of citrus.
- Use this Blueberry Pie Filling instead of plain blueberries. You can fully mix it into the cheesecake filling, or lightly mix it to leave a swirl pattern.
- You can use a Buttery Graham Cracker Crust for these bars if you prefer.
- Use lemon extract or almond extract instead of vanilla for a different flavor.
- Add some cinnamon or nutmeg to the crumble mix for an added spiced flavor.
- Add in some chopped pecans or walnuts will add a slight crunch and a nutty flavor.
- Top the cheesecake bars with some white chocolate curls or a dusting of powdered sugar once they have cooled completely for extra sweetness.
More Blueberry Recipes
- Easy No-Bake Blueberry Delight
- Homemade Blueberry Pie
- Blueberry Muffins
- Blueberry Sour Cream Coffee Cake
More Dessert Bar Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Blueberry Cheesecake Bars
- 6 Tablespoons salted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- ⅔ cup all-purpose flour
- ½ cup old-fashioned oatmeal
- 1 (8-ounce) package cream cheese, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 Tablespoon lemon juice
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 350°F.
- Combine both sugars, salt, flour, and oatmeal in a bowl, and cut in butter to make a crumbly crust.
- Press ⅔ of the crust mixture into an 8x8-inch baking pan.
- Bake in the center of the oven for 10 minutes.
- While the crust is baking, blend cream cheese, granulated sugar, vanilla, sour cream, eggs, and lemon juice together until smooth. Stir in blueberries.
- Pour over the crust, and sprinkle the reserved crust over the top.
- Bake for an additional 25 minutes, until the cheesecake bar slab is set around the edges but still slightly jiggly in the center.
- Remove from oven and let cool completely in pan before cutting into squares.
- Fridge: Store these bars in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
- Freezer: One of the best things about these bars is that you can freeze them for up to 3 months! I'd recommend doing this only if you have used full-fat ingredients, as lower-fat cream cheese tends to separate a bit as it defrosts.