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Blueberry Cheesecake Bars

These blueberry cheesecake bars are the perfect sweet treat with a crunchy graham cracker crust and a tangy and sweet filling made with cream cheese and blueberry jam.

Blueberry Cheesecake Bars on a serving tray.

During the summertime, I love using fresh, ripe berries! Blueberry season is coming up, so why not celebrate it by using the freshest blueberries possible?

These blueberry cheesecake bars have a sweet and crunchy graham cracker crust, with a smooth and tangy cream cheese and sour cream filling, that’s sweetened with delicious blueberry jam and studded with succulent blueberries!

And they can be made the day before, leaving you stress-free for your party!

Trust me, when it’s blueberry season, you’re going to want to make plenty of these blueberry cheesecake bars.

Ingredients to make blueberry cheesecake filling.
Ingredients to make graham cracker crust.

Ingredients for blueberry cheesecake bars

For crust: 

  • Graham cracker crumbs – These make for the perfect base for our cheesecake bars.
  • Granulated sugar – Granulated sugar will add extra sweetness. 
  • Melted butter – Melted butter will help the crust stay together.

For cheesecake: 

  • Cream cheese and sour cream – This combination will give the cheesecake filling a tart and tangy flavor. 
  • Granulated sugar – Granulated sugar will add sweetness.
  • Vanilla extract – Vanilla extract will add a subtle sweet vanilla flavor.
  • Eggs – Eggs will help emulsify the batter. 
  • Blueberry jam and fresh blueberries – Both blueberry jam and fresh blueberries will add a sweet and tangy blueberry.
Blueberry Cheesecake Bars uncooked in a pan.

Make ahead

Can these blueberry cheesecake bars be made one day ahead? Yes! 

Should you do that so you have time to relax on the day of your party? Also yes!

Once your blueberry cheesecake bars have completely cooled, cover them with a layer of plastic wrap and pop them in the fridge until the next day when you’re ready to serve.

You can even freeze these for up to 2 months ahead of time.

To freeze these blueberry cheesecake bars, simply bake and cool completely, and store them in an airtight, freezer-safe container.

To thaw, place them in the refrigerator overnight before consuming.

Blueberry Cheesecake Bars stacked on top of each other.

Using frozen blueberries

If you’re making this outside of the blueberry season, you can substitute fresh blueberries for frozen ones. 

Or mix it up and use blueberry jam with other kinds of fresh berries, like strawberries or raspberries!

There’s no wrong way to make these delicious treats!

Blueberry Cheesecake Bars cut into bars.

Storage and leftovers

Any leftover blueberry cheesecake bars can be stored in an airtight container in the refrigerator for up to 2 days. 

Blueberry Cheesecake Bars on a wooden serving board.

More bar recipes

Blueberry Cheesecake Bars

Author: Brandy O’Neill – Nutmeg Nanny
These blueberry cheesecake bars are the perfect sweet treat with a crunchy graham cracker crust and a tangy and sweet filling made with cream cheese and blueberry jam.
5 from 1 vote
Print Pin
Servings 9 bars


For crust:

  • 1-½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons butter melted

For cheesecake filling:

  • 24 ounces cream cheese room temperature
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • ½ cup blueberry jam
  • ¼ cup fresh blueberries


  • For the Crust 
  • Preheat your oven to 350 degrees F and line an 8×8 baking dish with parchment paper and spray it with nonstick baking spray. 
  • In a small bowl, combine the graham crackers, granulated sugar, and melted butter. 
  • Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan. 
  • Bake the crust for 5 minutes and then set it aside to cool. 
  • For the Filling 
  • Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. 
  • Cream them together on medium speed for 2 minutes. 
  • Next, add the sour cream and vanilla extract and mix to combine. 
  • Add the eggs, one at a time, mixing fully between each one. 
  • Once all of the eggs have been incorporated, scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated. 
  • Pour the mixture over the crust. Then, add the blueberry jam in spoonfuls and swirl it into the cheesecake layer. 
  • Sprinkle over the fresh blueberries. 
  • Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set. Allow the cheesecake to cool at room temperature for one hour and then transfer it to the fridge to chill for at least two hours before slicing. 
  • Store any leftover cheesecake bars in an airtight container in the fridge for up to three days.


Serving: 1g | Calories: 541kcal | Carbohydrates: 44g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Cholesterol: 166mg | Sodium: 353mg | Sugar: 36g
Course Dessert
Cuisine American
Keyword blueberry cheesecake, blueberry cheesecake bar recipe, blueberry recipes, cheesecake bars, cheesecake recipes, mini cheesecakes
Did you try this recipe?Leave a comment and 5 star review!
Blueberry Cheesecake Bars pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating

Shadi Hasanzadenemati

Monday 26th of June 2023

This is great for after dinner! Looks so good!


as seen on promo graphic


as seen on promo graphic