Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are the perfect way to enjoy the flavor of blueberries and cheesecake. Enjoy this easy recipe that can feed a crowd!

Blueberry cheesecake bars are a super easy dessert treat that can be made with blueberry pie topping. Everyone will love these delicious bars! They’re so good you’ll be licking your fingers for every last little bit. And, because you cut them into cheesecake squares, blueberry cheesecake bars are great to pack for a picnic, a family road trip, or dinner at a friend’s house.

These cheesecake bars start with a thick graham cracker crust. This is absolutely my favorite kind of crust these days. And, it’s the perfect accompaniment to the light and creamy cheesecake topping. My graham cracker crust is slightly crunchy, buttery, nutty, and not overly sweet. Three ingredients are all you need for this simple graham cracker crust – graham cracker crumbs, sugar, and butter.

Cheesecake Bar Tips

This blueberry cheesecake recipe makes a cheesecake topping that is thick, creamy, and sweet. These cheesecake bars are finished off with a dream topping of blueberry pie filling. Here are some suggestions and tips to help you make these bars:

• Don’t use chilled cream cheese because you’ll get a lumpy batter.
• To soften your cream cheese, place the cheese in a microwaveable bowl. Microwave on high for approximately 15-20 seconds, or just until soft.
• For easy cleanup, line your baking pan with foil. Here’s an easy way to do this. Turn your pan upside down and fit a piece of foil over the top of the pan, smoothing the corners as necessary. Remove the foil and turn the pan over. The foil will now fit perfectly inside the pan.
• As soon as you take the bars out of the oven, run a knife around the edge of the pan. This will loosen the bars a bit and help prevent them from cracking as they cool.
• These bars will stay fresh in an airtight container in your refrigerator for up to five days. You can also freeze them and thaw overnight in the fridge before serving.
• Using a wet, clean knife makes cutting these cheesecake squares easier.
• Use Neufchatel cream cheese for a different flavor. 
• You can choose to substitute other kinds of fruit – strawberries, raspberries, blackberries. If your chosen fruit doesn’t come in a pie filling, use preserves.

• 

  Is there a substitute for graham cracker crumbs?

  If you don’t happen to have graham crackers on hand, vanilla cookie crumbs will work. Golden Oreos would be a delicious choice too. You can also get creative and use regular Oreos or gingersnaps if you like the combination of blueberries with chocolate or ginger.

  Do you love making dessert bars for your family? Here are three more copykat bar recipes for you to try. And, I would love to hear if your family has a favorite bar – just drop me a line in the comments section.

  More Dessert Bar Recipes

  Fudge Jumbles Cookie Bars
  Crumbled Jam Bars
  Cherry Mash Bars

  

  

  Blueberry Cheesecake Bars

  If you enjoy classic baked cheesecake with a graham cracker crust and blueberry topping, these Blueberry Cheesecake Bars are for you.

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  Course: Dessert

  Cuisine: American

  Keyword: Blueberry Cheesecake Bars

  Servings: 24

  Calories: 296kcal

  Author: Stephanie Manley

  Ingredients

  Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 cup melted butter
  • 1/2 teaspoon cinnamon

  Cheesecake

  • 32 ounces cream cheese softened
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream

  Topping

  • 24 ounces blueberry pie filling

  Instructions

  • Preheat oven to 325 degrees.

  Graham Cracker Crust

  • Line a 9x13 inch baking dish with foil (see tip above). Lightly spray with a non-stick spray.
  • Combine graham cracker crumbs, melted butter, and sugar until all crumbs are coated and moist.
  • Lightly press the crumb mixture into the prepared baking dish.

  Cheesecake filling layer

  • In a mixing bowl, beat the cream cheese well until it is smooth. Add in the sour cream and sugar and beat again.
  • Add eggs, one at a time, to the cream cheese mixture, beating well with each addition. Add the vanilla extract and beat one more time.
  • Spoon the mixture on top of the prepared crust, smoothing to cover the crust completely.
  • Bake in a preheated 325-degree oven for 50-55 minutes. If done, the center will no longer wobble, and the edges will be just starting to turn golden.
  • Remove from the oven and let cool completely.
  • Pour one can of blueberry pie filling over the top of the cheesecake and refrigerate.
  • When chilled, cut into cheesecake squares.

  Nutrition

  Calories: 296kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 207mg | Potassium: 111mg | Fiber: 1g | Sugar: 23g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

  Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
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