These blueberry cheesecake bars have a thick, sturdy crust and an even thicker filling. They have the perfect ratio of cream cheese filling, fresh blueberry jammy filling, and a buttery graham cracker crust.
Bars are meant to be eaten by hand, and that requires a sturdy crust. The secret to a sturdy graham cracker crust is using enough butter along with some added sugar. Pre-baking it also prevents the filling from soaking in and getting soggy.
The recipe for these blueberry cheesecake squares calls for an 8x8 pan, which fits perfectly into a 9x13 when doubled. It also fits as-is in a 12-cup muffin tin.
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Recipe
Ingredients
Fresh blueberry sauce
- 1 ½ cups blueberries about ¾ of a pint container, see note
- ¼ cup white granulated sugar
- 2 teaspoon cornstarch
- 2 teaspoon lemon juice or water
- 1 teaspoon vanilla extract
Graham cracker crust
- 12 full sized graham crackers 180 grams
- 2 tablespoon white granulated sugar
- 2 tablespoon brown sugar
- 6 tablespoon butter (melted)
Cheesecake bars
- 16 oz cream cheese (full fat) room temperature
- 6 tablespoon white granulated sugar
- 3 tablespoon all purpose flour
- 2 large eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
Instructions
The process & timing
- First, take the cream cheese and eggs out of the fridge so they come to room temperature. This is important for a smooth filling (70℉ is room temp). Next, you'll make the blueberry sauce because it needs time to chill (I let mine cool for 15 minutes in a chilled bowl, then put it in the freezer while I made the crust & filling). After that, you'll make the crust which should to cooled to room temperature before you pour in the filling. Make the filling while the graham cracker crust bakes, then assemble!
Blueberry sauce
- In a small pan: add all of the blueberry sauce ingredients to the pan except the vanilla extract. Stir to combine. Bring to a boil, stirring constantly, then reduce heat to a simmer.1 ½ cups blueberries, ¼ cup white granulated sugar, 2 teaspoon cornstarch, 2 teaspoon lemon juice or water
- Simmer for about 10 minutes, until it thickens and reduces slightly. Remove from heat and stir in the vanilla extract (it will lose flavor if added earlier). Transfer to a heat-proof bowl and allow to chill to room temperature.1 teaspoon vanilla extract
Graham cracker crust
- Preheat oven to 325℉. Line an 8x8 pan with parchment paper, letting the ends come up over the edge of the pan. (This makes it easy to remove the cheesecake bars).
- Crush the graham crackers - put them in a ziploc bag and roll with a rolling pin until the texture is sandy - larger pieces can cause the crust to crumble. Alternatively, use a food processor.12 full sized graham crackers
- Pour the graham cracker crumbs into a large bowl. Mix in the white and brown sugar, then pour melted butter and mix until evenly distributed. Mixture will looks like wet sand.6 tablespoon butter (melted), 2 tablespoon white granulated sugar, 2 tablespoon brown sugar
- Press graham cracker mixture into an 8x8 pan. Flatten with the bottom of a measuring cup, packing it down and pressing firmly. Don't press them up the sides, it should just cover the bottom. Bake for 8 minutes at 325℉, then remove and let cool.
Cheesecake filling
- Beat the room-temperature cream cheese in a stand mixer with a paddle attachment (or hand mixer) until it turns creamier, about 4-5 minutes. (Do not use a whisk attachment, which will add too much air to the batter). Scrape down the sides several times, as needed. The final texture will seem half way between cream cheese and a buttercream frosting. Do this on medium-high in a stand mixer with a paddle attachment or with a hand held mixer.16 oz cream cheese (full fat)
- Add in the remaining ingredients (sugar, eggs, egg white, vanilla extract, and flour). Beat until smooth, about 1-3 minutes. It will look like a runny, creamy pudding.6 tablespoon white granulated sugar, 2 large eggs, 1 egg white, 2 teaspoon vanilla extract, 3 tablespoon all purpose flour
Assemble cheesecake bars for baking
- Pour the cheesecake filling over the cooled crust (or just barely warm) crust. Gently tap it on the counter to remove any visible air bubbles.
- Using a spoon, pour drops of blueberry sauce into the filling. The blueberries will sink, that's ok. Then swirl the sauce around to distribute it and create a marbled effect.
- Bake the bars for 35-50 minutes - until the internal temperature is 150℉. The center will likely still be a bit jiggly, but the edges will be set. Ovens vary dramatically, so keep an eye on it, but try to not open the oven more than necessary. My toaster oven cooked the bars in 35 minutes, while my larger oven was done in about 42 minutes. I highly recommend an instant read thermometer for baking (once you start using one, you won't go back).
Cool & let set
- The cooling steps are actually just as important as baking. Once they are done, let them sit on the counter to cool for an hour (while still in the pan). Then transfer to the fridge for at least 6 hours, but overnight is better. Their texture sets as they cool. (Transferring to the fridge immediately after baking can cause the center to fall).
- The crust is pretty sturdy on purpose, so they can be hand-held bars. Because of this, they need a bit more muscle for slicing. I recommend removing the bars from the pan and then slicing with a large knife. Wipe the knife off between cuts so the bars remain pretty!
- Store in the fridge - cheesecake is not safe to leave at room temperature for more than a couple of hours.
Notes
- Recipe is made for an 8x8 - double it for a perfect 9x13 batch
- Also fits a standard sized 12-cup muffin tin (you may have a tiny bit of batter left over because you don't want to overfill the cups). Use cupcake liners.
Nutrition
Blueberries
I try to use fresh produce when it's in season as much as possible (that's the whole purpose of this website). If you have really flavorful blueberries, add only 2 tablespoon of sugar instead of the full ¼ cup. That will allow their natural flavor to shine through.
That said, you can also use frozen blueberries. In fact, frozen wild blueberries are smaller and work out great in bars like this. There's no need to thaw the blueberries since you'll cooking them into a sauce.
However, frozen blueberries do tend to release more liquid so you'll need to add an extra teaspoon of cornstarch. The sauce should gel up slightly, a cross between a syrup and a honey.
Thickening the sauce
If your sauce isn't thick enough, whether using fresh or frozen blueberries, you'll need to add an extra teaspoon or two of cornstarch. To do this, mix it with a splash of water before adding it to the pan of simmering sauce.
If you skip this step, you'll likely end up with clumps of cornstarch floating around that don't mix in.
Adding lemon juice - not just for flavor
Most baking recipes that use blueberries also call for lemon juice. While those two flavors work well together, the main reason is for color.
When blueberries are in an acidic environment, they remain blue or turn even slightly reddish-purple. That's the color we associate with juicy bakery blueberry muffins and blueberry pie.
Without the lemon juice, batters are often not acidic enough and can turn the blueberries slightly blue-green. Once baked, they leave a little green ring around the batter. They are perfectly safe to eat, it's only their appearance that suffers.
I've had luck making these blueberry cheesecake bars without added lemon juice and they still remain a pretty blue-purple color. That said, I usually add lemon juice just to be safe if I am making them for guests or a party, since the acidity in the berries can vary.
Graham cracker crust
Graham cracker crusts are pretty easy, as long as you follow three simple rules: small crumbs, enough butter, and pack down the crust.
First, make sure the graham crackers are processed into crumbs using a rolling pin (and a ziploc bag) or a food processor. I always use a rolling pin because I don't feel like cleaning out the food processor. Once I crush the graham crackers, I pick up the bag and shake it around, exposing larger crumbs. I crush again, and repeat until it looks like sand.
Second, don't skimp on the butter to try to be healthy. Without enough butter, the crumbs won't stick together. Then once you press them into the pan to make your crust, pack it down with a measuring cup or flat bottomed drinking glass. Your fingers won't press evenly enough.
Add sugar
Sugar is also helpful for a sturdy crust. Sure the graham crackers have sugar in them already, but the added sugar binds with the crumbs and butter to form a sturdy crust.
About half of cheesecake or cheesecake bar recipes have crusts without added sugar. They work, but are not as sturdy as ones that have sugar. For a bar form like this, I always add sugar. The amount in this recipe only adds about 1 teaspoon per bar.
I also think the sugar creates a really flavorful crust, which isn't always the case for a graham cracker crust. The one in this recipe has a sweet, buttery flavor with a good texture. It is not dry or crumbly.
Prebake the crust
The purpose of baking the crust ahead of time is to make it sturdier. It browns and creates a barrier to prevent the runny filling and blueberry sauce from soaking in.
Crusts for full sized cheesecakes are often not baked ahead, which gives them a softer texture. That softer texture can pair better with the creamy cheesecake. However, for bars I prefer the sturdier crust.
More tips for the perfect crust
Even though you're here to make these blueberry cheesecake bars, it's worth taking a few minutes to learn more about graham cracker crusts in general. You might decide on a different 'cookie' base, or come up with some fun ideas for your next cheesecake, bar, or pumpkin pie recipe.
King Arthur Baking has an entire article on the Dos (and don'ts) for making great graham cracker crusts. They talk about different cookies to try, like gingersnaps, vanilla or chocolate wafers, or even pretzels. They also recommend adding spices to pair with certain flavors like ginger, cinnamon, or espresso powder.
Pan sizes
This recipe is designed for an 8x8 pan, which gives the bars a thick crust and an even thicker layer of cheesecake filling. I like the ratio better than thinner bars that aren't as tall.
9" round pan
You can use the recipe written as-is for a 9" round pan since it's the same size as an 8x8. It might seem odd, but it's true.
The area of a 9" round pan is 63.6 inches, which is pretty much equal to the area of an 8x8" square pan of 64 inches.
9x9 square pan
That said, you can use the recipe as written for a 9x9 pan. The crust and cheesecake filling will be about 25% shorter. Alternatively, you can increase just the crust by adding 2 more graham crackers and another tablespoon of butter and sugar.
If you want to keep the ratios the same and use a 9x9 you'll need to increase the ingredients by 25%. Instead of doing the math yourself, you can go the the recipe's print page. At the top, you'll see a spot to adjust the number of servings. Adjust it up from 16 to 20 as shown above. Follow the instructions from there.
9x13 pan
To make a batch of these blueberry cheesecake bars in a 9x13 pan, double the recipe. In the recipe card, that's an option for 2x which will be just about right.
It all comes down to the area in the pan, bringing us back to everyone's favorite middle school class: geometry.
- An 8x8 square pan is 64 square inches
- A 9x13 pan is 117 square inches
The 9x13 pan has almost twice as much area as an 8x8 pan. If you double the recipe, it works out great. The crust and filling will be just slightly taller, which is not a terrible thing at all!
Muffin tins
You can use this recipe to make blueberry cheesecake bars in muffin tins. The only change is that you'll bake them for a much shorter amount of time - about 15-20 minutes.
The volume is the same in standard-sized muffin tins and an 8x8 pan (both have about a 6 cup capacity).
- Press the crust firmly into the bottom
- Pour cheesecake batter on top, leaving a little room on the top to spoon in the blueberry sauce. You should use most of it, but might have a tiny bit left over depending on the depth of your muffin tin.
- Add dollops of blueberry sauce to each cup
- Bake for 15-20 minutes
Use muffin liners so the cheesecake doesn't stick to the sides of the pan. This makes them easier to get out of the pan too. If you don't have liners, spray the muffin tin with cooking spray, although they will still probably stick a little bit.
Glass vs metal pans
The cheesecake bars should turn out great whether you use a metal or glass pan. I've always used metal, and classic cheesecakes are baked in metal spring foam pans.
But it appears people have success with glass pans, especially for cheesecake bars. Fiona from Just So Tasty actually recommends glass, saying that she finds they cook more evenly.
If you use glass, you'll probably need to cook it longer. Let me know how they turn out, since I have yet to try glass.
Cheesecake bar filling
Cheesecake and cheesecake bars are an indulgent dessert, there's no good way around it. Make sure you buy the full fat cream cheese, not low fat or reduced fat. I use Philadelphia brand cream cheese and the full fat version is labeled as "original."
Buy the version in the blocks, not tubs, which are sometimes whipped or aerated. That's not what you want for cheesecake bars.
Room temperature cream cheese
The next most important thing to making a smooth, creamy filling is to start with room temperature (70-75ºF) cream cheese. I know, because I've tried it with cold cream cheese and it just doesn't mix well. It remains in smaller chunks once other ingredients are added.
Beat the cream cheese until it is creamier. It will seem slightly runnier, but won't get fluffy like a buttercream frosting. You're not looking to add air into it (like you do for buttercream). In fact, and airy cheesecake batter will deflate when baked.
When you add the remaining ingredients, it might look a bit chunky but should mix well as long it everything was at room temperature. It usually takes about a minute for mine to fully incorporate and become really creamy. It will look like a runny pudding at this point.
If you don't start with room temperature cream cheese, after adding the other ingredients it just won't mix together at this stage, no matter how long you beat it. I've had this happen with cream cheese frosting too - so take my advice and don't use cold cream cheese.
Assemble, add blueberries & bake
This is the fun part! First, pour the cheesecake filling onto the graham cracker crust. It will be runny enough that it pours, but you'll need a spatula to scrape the edges of the bowl. Tap the pan down on the counter a few times to remove any air bubbles. (Be careful if you are using a glass pan!!)
Next, dollop the blueberry filling around the cheesecake bar filling. The blueberries will sink, which is ok. Then use the tip of the spoon or a knife and swirl the blueberry sauce around. Don't skip this step - it needs to be distributed for even baking.
Bake to 145-150ºF
Bake until it reaches 145-150ºF at the center. I prefer the slightly thicker texture of 150ºF, and I've even had luck up to 160ºF. After that, the texture does seem to suffer and turn more... cardboardy, for lack of a better description.
If you don't have an instant read thermometer, I highly recommend one. It's made baking so much easier, especially with cheesecakes and custard pies (like pumpkin pie). I used to either under-bake because I failed the 'jiggle test' or over-bake to compensate for the previously under-baked attempt.
Once I started using an instant-read thermometer, I've been able to bake with confidence. It isn't fun putting in so much effort to make a recipe, only to 'ruin' it by over or under-baking. A thermometer makes the baking step almost foolproof.
Now my cakes are never dry, my brownies are always fudgy, and quickbreads are never gummy and under-baked. And of course, these blueberry cheesecake bars turn out perfect every time. Try to place the thermometer in a cheesecake part, rather than a puddle of blueberry sauce.
Internal temperature of baked goods:
- Cheesecake & cheesecake bars: 145-150ºF
- Cakey brownies: 210ºF
- Fudgy brownies: 165ºF
- Quickbreads, muffins, and scones: 200 - 205°F
- Cakes and cupcakes: 200 - 209°F
- Cookies: 180°F
Instant read thermometer recommendations
I've had the same instant read Thermapen for 10 years and I love it. They're the gold standard, but fairly expensive at $109 when not on sale. That's quite a commitment if you haven't tried baking with one yet, but there are a lot of lower cost options.
Amazon has a whole bunch of options under $20. This one has a 4.5-star rating after thousands of reviews, and might even qualify for same-day or overnight shipping. I haven't tried it, so I want to be up front about that since those are affiliate links (I get paid a small commission if you make a purchase).
If you like the science behind baking, check out Thermoworks article "How to Make Cheesecake - Thermal Care Makes Better Cakes." It talks about what room temperature really means, oven temperatures, chilling, and freezing for later use. They even have a recipe for cheesecake and a blueberry topping.
Chill bars to set cheesecake filling
These blueberry cheesecake bars, just like any other cheesecake recipe, need ample time to chill so the filling can set. Two things are helping it set.
First, once you take the cheesecake bars out of the oven, the internal temperatures are warm enough that they keep cooking a little bit. This is intended.
Think about blanching vegetables and how you need to dunk them in ice water to stop the cooking - this is the opposite. You want the cheesecake bars to keep cooking after removing them from the oven.
The second thing that happens is the cheesecake filling thickens as it cools. For another comparison, think about when you've made pudding. As it cools, it gets thicker. A similar thing happens to these bars. I've found that after 8-12 hours of chilling in the fridge, the bars are perfect.
Cake sweat
Cake sweat refers to the condensation on top of frosted cakes, cheesecakes, and custard pies. It's not that water is leaking out of your dessert, rather moisture from the fridge condenses onto the cooled bar surface.
This doesn't affect the quality of these blueberry cheesecake bars, just the appearance. Some people have luck blotting their cakes and cheesecakes with a paper towel. Others swear by placing them in a cake box.
More recipes & recommendations
If you're looking for slight variations of blueberry cheesecake bars, I have a couple to recommend:
- Blueberry cheesecake bars with a shortbread crust by In Bloom Bakery. This recipe also uses sour cream in the filling, a common variation.
- Lemon blueberry cheesecake bars by Sally's Baking Recipes. Instead of making a blueberry syrup, she adds them fresh to the batter (like you would for muffins).
- 75 blueberry recipes & flavor pairings, like lemon, peaches, and corn.
Recipes for other types of bars
Get more seasonal recipe ideas - it's what I'm here for!
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