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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.
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.
Craving berries but not blueberries? Try these strawberry cheesecake bars!
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.
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.
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!
Storage and leftovers
Any leftover blueberry cheesecake bars can be stored in an airtight container in the refrigerator for up to 2 days.
More bar recipes
- Love all things pumpkin? Try my Pumpkin Cheesecake Bars
- Craving something sweet? Try my Cinnamon Apple Streusel Bars
- Looking for something chocolatey? Try my Chocolate Chunk Oatmeal Cookie Bars
- Want a twist on a classic? Try my Apple Pie Bars
Blueberry Cheesecake Bars
Ingredients
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is great for after dinner! Looks so good!