Blueberry Cheesecake Bars are fruity, creamy, decadent, and perfect for sharing! They’re made of a graham cracker crust layered with cheesecake, blueberry filling, and topped with spiced oatmeal crumble.
Planning a picnic or headed to a gathering? Blueberry Cheesecake Squares is one of those easy recipes that’s always a crowd favorite!
This layered dessert is way easier to make than the real thing but it’s just as irresistible. And don’t forget, it’s a great way to show off freshly-picked blueberries when they’re in season!
If these sound heavenly to you, check out my cranberry, apple, sopapilla, and caramel pear cheesecake bar recipes, too!
Ingredients
- Graham Cracker Crust – For this Graham Cracker Crust recipe, you just need graham cracker crumbs, butter, and sugar!
- Cheesecake Filling – The center of this dessert is made with whipped cream cheese, an egg, sugar, and a bit of vanilla.
- Blueberry Filling – Fresh blueberries are simmered with light brown sugar, nutmeg, cinnamon, and vanilla. A bit of cornstarch helps thicken the sauce up.
- Oatmeal Crumble Topping – This is made with instant oatmeal, sugar, salt, cinnamon, and butter!
How To Make Blueberry Cheesecake Bars
1. Crust: The base of this recipe is a delicious graham cracker crust. You’ll need a food processor or blender to turn the graham crackers into a fine crumb.
You can also use a large Ziploc bag and a rolling pin to crush the graham crackers. They also sell graham cracker crumbs by the box in the baking aisle.
Add the crumbs, sugar, and melted butter to a medium mixing bowl and mix until all the crumbs are evenly moistened.
Then transfer the mixture to a parchment paper-lined baking sheet and evenly press it into the bottom. Then bake the crust for 8 minutes.
Expert Tip: Lining your baking pan with parchment paper makes it really easy to remove the bars from the pan for slicing after they’ve chilled. If you don’t have parchment paper, you can spray the pan with cooking spray and serve them right from the baking dish.
2. Cheesecake: To make the creamy filling, you’ll add the cream cheese, sugar, egg, and vanilla to a large mixing bowl and then beat until completely smooth, about 2 minutes.
4. Blueberry Topping: The highlight of the dish is this gooey, purple, spiced blueberry sauce. You’ll add the blueberries and lemon juice to a small saucepan and cook them down for several minutes. Then whisk in the spices and cornstarch and simmer until thickened.
4. Crumble Topping: The final layer is a mix of oatmeal, sugar, butter, and spices that are worked together with a pastry cutter or by hand until crumbly and combined.
5. Assemble: After baking the graham cracker crust, spread the cheesecake mixture evenly in the pan. Then top the cheesecake with the blueberry mixture and finish off with the crumble topping.
Then bake for about an hour.
Remove from the oven and allow the bars to cool to room temperature then refrigerate for at least 4 hours before slicing and serving.
Frequently Asked Questions
Can I make blueberry cheesecake bars with shortbread crust?
– 2 cups shortbread cookie crumbs
– 2 tablespoons granulated sugar
– 4 tablespoons salted butter melted
Combine shortbread cookie crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
How long can Blueberry Cream Cheese Bars be left at room temperature?
How long are they good for in the refrigerator?
Can they be frozen?
When you’re ready to eat them, unwrap them completely while still frozen, otherwise, the cheesecake will stick to the foil. Thaw at room temperature. You can choose to freeze them sliced or whole.
More Cheesecake Recipes:
- Peanut Butter Cheesecake – Topped with chocolate ganache, this peanut butter dessert is a slice of heaven!
- Triple Chocolate Cheesecake – Intensely rich and delicious, this dessert is perfect for chocolate lovers!
- Eggnog Cheesecake – An indulgent dessert filled with nostalgic flavors and a touch of whiskey!
- No-Bake Raspberry Cheesecake – Light, creamy, and ridiculously easy to make.
Blueberry Cheesecake Bars
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Blueberry Cheesecake Bars
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter melted
Cheesecake
- 16 ounces whipped cream cheese
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Blueberry Filling
- 2 cups blueberries
- 2 tablespoons lemon juice
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons cornstarch
Oatmeal Crumble
- 1 cup 1-minute oatmeal
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and finely diced
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper and set aside.
- Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
- Add the blueberries and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the blueberries are bursting and juice has started to form.
- In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and cornstarch. Then stir it into the blueberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
- To make the oatmeal crumble, combine all ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
- Now it’s time to start assembling the cheesecake bars. Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the blueberry sauce. Top the blueberries with the crumble topping.
- Bake cheesecake bars for 50 to 70 minutes, until the top of the crumble is a light golden brown. Remove from the oven and let cool in pan on a wire rack for 30 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.
Notes
- Lining your baking pan with parchment paper makes it really easy to remove the bars from the pan for slicing after they’ve chilled. If you don’t have parchment paper, you can spray the pan with cooking spray and serve them right from the baking dish.
- After 2 hours at room temperature, the bars should be put back in the refrigerator.
- Shelf Life: Enjoy chilled leftovers for 3 to 4 days after making!
- To Freeze: This recipe freezes great! Once the bars are completely cooled, place them in the freezer, uncovered, for a few hours. When they’re firm, cover with aluminum foil and place in a heavy-duty freezer bag. When you’re ready to eat them, unwrap them completely while still frozen, otherwise, the cheesecake will stick to the foil. Thaw at room temperature. You can choose to freeze them sliced or whole.
Nutrition
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Comments & Reviews
Martha MILLER says
I find it impossible to print out the recipes. So many ads, I would have loved to make the Blueberry bars but could not get a clear recipe to print.
Rebecca Hubbell says
Hi Martha, I’m sorry the ads were inconvenient for you, but it’s how I am able to make a living and provide free content like this recipe to my audience. For your convenience, there is a print button right in the recipe card that allows you to only print the recipe without any ads for you to follow in the kitchen.