Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are a creamy cheesecake recipe made with fresh blueberries & a vanilla wafer crust. This will be one of your favorite desserts!

Ha- I bet you thought I forgot to make more Yummy Bar Recipes to share with you all this week. I did not forget – I just saved these Blueberry Cheesecake Bars to help kick off your week.

My family is nuts for blueberry recipes – where I tend to lean more towards blackberries or cherries when it comes to adding fruit to my desserts. But I have to say – the blueberries added to these cheesecake bars was a fabulous choice.

I love that these are thicker than a no-bake cheesecake bar. More like a New York style cheesecake – then all the blueberries – holy YUM! You will LOVE these!!

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For an added special treat – I changed up the crust. I went to pull out my box of graham crackers & realized that they were not as fresh as they should be. Bummer – I thought I was going to have to scrap my cheesecake plans.

Until I found my box of vanilla wafers. Oh, my friends – vanilla wafer crust is my new favorite. It adds a little more sweet & a little more crumble. Oh it was a great choice & I know you’ll love it.

blueberry cheesecake dessert

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The family was LOVING the crust – just a subtle twist but oh so yummy. If you love vanilla wafers, you will definitely love them when made into a cheesecake crust.

Because they are a little sweeter, it made it easy to reduce the sugar I would normally add to a basic graham cracker crust.

Here are some commonly asked questions

Can I add other berries to this cheesecake recipe?

Yes- of course. We also like to make this with raspberries, blackberries & cherries. So good, no matter the fruit. I have not tried it with peaches, so if you do, please let me know how it turns out.
 

What is the best way to store Blueberry Cheesecake Bars?

I like to keep mine in the dish I bake these in, mainly to cut down on extra dishes. So after serving, cover the baking dish with plastic wrap or tin foil. Be sure to label with the date before refrigerating. This recipe should keep for up to 2 days. As with most food, it is important to get these into the refrigerator within 1 hour after serving to prevent bacteria growth.

Can this be made with frozen blueberries?

You can make this with frozen berries, but make sure they are fully thawed before using. The frozen ones will have too much moisture if you try to bake them while frozen & you will end up with a goopy mess.

How many bars will this recipe make?

Honestly, this really depends on how large or small you cut them. But I like to cut them 3×3 – totaling 9 bars. Of course, you can cut 4×4 rows to make 12 bars or 2×2 & have just 4 super large bars. That is really up to you. I’m talking 3 bars x 3 bars – not 3″x3″.

Can this recipe be doubled?

I usually like to double this recipe but still bake it in 2 separate pans. This way I can keep the baking time the same, instead of having to figure out how much longer I need to increase the time. Plus I really like the thickness with this recipe & doubling it into another size pan would change that.

HOW DO YOU MAKE Blueberry Cheesecake Bars?

1. Preheat oven to 325 degrees.
2. Line an 8×8 square baking pan with parchment paper.
3. In a medium size mixing bowl combine crust ingredients & mix until combined, then press into prepared pan, creating an even layer.
4. Place in oven and bake for 10-12 minutes.
5. Remove and allow to cool while preparing the remaining components.
6. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
7. In mixer bowl, beat together cream cheese, sour cream and sugar until smooth.
8. On low, add vanilla, salt and eggs.
9. Mix until just combined.
10. Pour the cheesecake batter over the baked crust.
11. Spread evenly with a spatula.
12. Carefully top with blueberry mixture.
13. Place in oven and bake for 40-50 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. (use the toothpick test – when it’s almost completely clean – it’s done)
14. Remove from oven and allow to cool until it reaches room temperature.
15. Place in refrigerator and chill for at least 3-5 hours before removing, cutting and serving.
16. **NOTE: It’s imperative that the cream cheese, sour cream and eggs are at room temperature,to avoid clumpy batter.

Blueberry Cheesecake Bars

What pan do you recommend?

I really love this metal baking pan because not only is it the perfect size, but it is also easy to clean & affordable too.

Can I make this with a graham cracker crust instead?

Of course. Just combine 1-1/2 cups finely ground graham cracker crumbs & 1/3 cup granulated sugar with 6 tablespoons butter, melted. Toss with a fork until all the crumbs are moist. Then press firmly into the bottom of the pan.

Is there an easy way to remove these from the pan?

Yes, if you overhang the parchment paper a little bit, you can just lift the cheesecake bars out as a whole. This makes it so easy. Just be sure that they are completely chilled before doing this, so that they are firm enough to not fall apart when you pull up. You don’t want that center to sink.

How to tell if cheesecake bars are done?

The simple toothpick test works great with this cheesecake bar recipe. Just insert a toothpick into the center of the bars once they have baked for the designated time. If it comes out mostly clean, with a few crumbs, they are done. If the toothpick comes out moist, bake in 5 minute increments until the toothpick is clean.

Can cheesecake bars be frozen?

Absolutely. I actually do this all the time. This is mainly because I get impatient for them to chill, so I pop them in the chest freezer to make the wait time faster. However, I then get distracted (out of sight, out of mind) & forget about them. A couple days later I remember. Just pull them out & let them thaw at room temperature for about 30-45 minutes before cutting. Or you can thaw overnight in the refrigerator.

To make this recipe you will need…

**Vanilla Wafer Crust:
• Vanilla Wafer cookies finely crushed
• sugar
• vanilla extract
• butter, melted & cooled

**Blueberry Mixture

• fresh blueberries
• sugar
• all-purpose flour
• fresh lemon juice

**Cheesecake

• cream cheese
• sour cream
• sugar
• eggs
• salt
• vanilla extract

Products I love when making Blueberry Cheesecake Bars…

These Blueberry Cheesecake Bars are so simple and delicious – and you probably already have many of these items on hand like I do! OR If you’ve never made homemade cheesecake bars before, you might be a bit nervous – but you’re going to love the how easy this makes your mornings. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe.

• granulated sugar
• vanilla extract
• all-purpose flour
• mixer
• mixing bowl
• spatulas
• food processor
• this metal baking pan
• measuring cups
• wet ingredient measuring cup
• measuring spoons
• silicone baking pan
• Vanilla Wafers

This is absolutely the perfect cheesecake bar recipe!

Scroll to the bottom for the Printable Recipe

Lemon Blueberry Cheesecake

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Rate this Recipe

Blueberry Cheesecake Bars

Course Dessert

Servings: 9 bars

Blueberry Cheesecake Bars are a creamy cheesecake recipe made with fresh blueberries & a vanilla wafer crust. This will be one of your favorite desserts!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Chill time 3 hours hrs

Total Time 1 hour hr 10 minutes mins

Ingredients

  

1x2x3x

• 12 oz. cream cheese
• ½ cup sour cream
• ½ cup granulated sugar
• 2 eggs
• ½ tsp. salt
• 1½ tsp. vanilla

Blueberry Mixture

• 2 cups blueberries
• 2 tsp. sugar
• 2 tsp. all-purpose flour
• 1 tbsp. fresh lemon juice

Vanilla Wafer Crust:

• 2-2/3 cups Vanilla Wafer cookies finely crushed
• 1 tbsp. granulated sugar
• 1-1/2 tsp vanilla extract
• 4 tbsp. butter, melted & cooled (½ stick )

Instructions

• Preheat oven to 325 degrees.
• Line an 8×8 square baking pan with parchment paper
• In a medium size mixing bowl combine crust ingredients & mix until combined, then press into prepared pan, creating an even layer.
• Place in oven and bake for 10-12 minutes.
• Remove and allow to cool while preparing the remaining components.
• In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
• In mixer bowl, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s imperative that the cream cheese, sour cream and eggs are at room temperature,to avoid clumpy batter
• On low, add vanilla, salt and eggs.
• Mix until just combined
• Pour the cheesecake batter over the baked crust.
• Spread evenly with a spatula.
• Carefully top with blueberry mixture
• Place in oven and bake for 40-50 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. (use the toothpick test - when it's almost completely clean - it's done)
• Remove from oven and allow to cool until it reaches room temperature.
• Place in refrigerator and chill for at least 3-5 hours before removing, cutting and serving.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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