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Blueberry cheesecake bar with a graham cracker crust and glossy blueberry topping, served with whipped cream and fresh blueberries.

Blueberry Cheesecake Bars

Chill these bars well and the creamy center cuts cleanly between a buttery crumb base and glossy berries. Each square feels like a small slice of blueberry cheesecake made easy to share.

By Betty Lou GardnerAbout 10 hoursUpdated 2026-08-25

These Blueberry Cheesecake Bars have a creamy cheesecake layer, buttery graham cracker crust, and glossy blueberry topping that settles into neat old-fashioned dessert squares. Cool, rich, and easy to make ahead, they’re especially well suited for holidays, potlucks, and family gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I let these chill overnight whenever I can because the layers settle together and the bars cut much more cleanly. The blueberry topping can thicken quickly once it starts boiling, so I keep stirring and take it off the heat after 1 minute.

How to Make Blueberry Cheesecake Bars

◆
Blueberry Cheesecake Bars, preparation step 1.
01

Make the Crust

Mix the fine graham cracker crumbs, sugar, and very soft butter, then press the mixture evenly into the baking pan.

Blueberry Cheesecake Bars, preparation step 2.
02

Prepare the Cheesecake Layer

Beat the eggs until thick and pale, then add the sugar, softened cream cheese, and vanilla and mix just until smooth.

Baked cheesecake layer cooling in a square metal pan over a graham cracker crust.
03

Bake and Cool

Bake until the edges are set and the center still has a slight jiggle, then cool the cheesecake layer on a wire rack.

Whole canned blueberries simmering with sugar, cornstarch, reserved juice, and lemon juice until glossy.
04

Cook the Blueberry Topping

Cook the reserved blueberry juice with sugar, cornstarch, and lemon juice until thick and glossy, then gently stir in the blueberries.

Warm blueberry topping being spread over the cooled cheesecake layer before chilling.
05

Top and Chill

Spread the warm blueberry topping over the cooled cheesecake layer and refrigerate for at least 8 hours before cutting.

Blueberry cheesecake bar with a graham cracker crust and glossy blueberry topping, served with whipped cream and fresh blueberries.

Blueberry Cheesecake Bars

Chill these bars well and the creamy center cuts cleanly between a buttery crumb base and glossy berries. Each square feels like a small slice of blueberry cheesecake made easy to share.

By Betty Lou Gardner

Prep20 minCook40 minTotalAbout 10 hoursDifficultyMedium
PrintReview

Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Graham Cracker Crust

Cheesecake Layer

Blueberry Topping

Garnish

Instructions

  2. 1¼ cups graham cracker crumbs, ¼ cup sugar, ½ cup butter
  3. 2 eggs, ½ cup sugar, 8 oz cream cheese, 1 teaspoon vanilla extract
  5. ground cinnamon, optional
  6. ½ cup sugar, 2 tablespoons cornstarch, reserved blueberry juice, 2 tablespoons lemon juice, 15 oz blueberries
  9. whipped cream, fresh blueberries, lemon zest, optional

Nutrition (Approximate Per Serving)

Yield

16 bars — Serving size: 1 bar

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
210
Carbohydrates
25 g
Protein
2.5 g
Fat
12 g
Saturated Fat
7 g
Cholesterol
50 mg
Sodium
100 mg
Fiber
0.3 g
Total Sugars
18.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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