Introduction

Blueberry Cheesecake Bars combine a creamy cheesecake layer with a sweet blueberry sauce and a crunchy pecan topping. This delightful dessert is perfect for any occasion and easy to make at home, offering a satisfying mix of flavors and textures.

The image shows a stack of three square blueberry cheesecake bars on a white marbled surface. Each bar has three layers: the bottom layer is a crumbly golden brown crust, the middle layer is creamy white cheesecake with whole dark purple blueberries scattered inside, and the top layer is a thin creamy white with a few blueberries peeking through. On top of the stack, there are three fresh, plump, deep blue blueberries placed as decoration. Around the stack, there are a few loose blueberries on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs (about 10-12 crackers)
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
16 ounces (2 packages) cream cheese, softened
2 large eggs, room temperature
⅓ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups fresh blueberries, divided
⅛ cup granulated sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch
¾ cup brown sugar
¾ cup pecans, chopped
¼ cup all-purpose flour
¼ cup unsalted butter, melted

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray an 11×7-inch baking dish with non-stick cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly coated and have a wet sand texture.
Step 2: Press the crumb mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10-15 minutes until lightly golden. Remove from the oven and let cool.
Step 3: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add eggs, ⅓ cup granulated sugar, vanilla extract, and salt, then mix until fully combined and smooth.
Step 4: Pour the cream cheese mixture over the cooled crust and spread evenly with a spatula.
Step 5: To make the blueberry sauce, combine 1 cup of blueberries, ⅛ cup sugar, water, lemon juice, and cornstarch in a saucepan. Stir well. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens, about 5-7 minutes. Remove from heat and stir in the remaining ¼ cup blueberries.
Step 6: In a small bowl, mix brown sugar, flour, chopped pecans, and melted butter until combined to make the topping.
Step 7: Sprinkle the brown sugar pecan topping evenly over the cheesecake layer in the baking dish, then spoon blueberry sauce gently over the top.
Step 8: Bake in the oven for 35-40 minutes until the topping is golden and the cheesecake layer is set. Remove from oven and cool to room temperature, then refrigerate for at least 2 hours before slicing.

Tips & Variations

Use frozen blueberries if fresh are unavailable, just thaw and drain excess moisture before using.
For a gluten-free option, substitute graham cracker crumbs and flour with gluten-free alternatives.
Add a pinch of cinnamon to the crust mixture for extra warmth and flavor.
Top with whipped cream or a drizzle of honey for added richness.

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 15-20 seconds if desired, although they are best enjoyed chilled.

How to Serve

The image shows three square blueberry cheesecake bars stacked on a white plate. Each bar has three clear layers: a golden crumbly base at the bottom, a thick creamy white cheesecake middle with embedded blueberries, and a glossy deep purple blueberry topping with whole blueberries on top. The bars have a smooth texture and the blueberries add a shiny, juicy look. Some loose blueberries and crumbs are scattered on the white marbled surface around the plate. In the background, there is a white bowl filled with more blueberries out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just make sure to thaw them and drain any excess liquid before making the sauce to prevent it from becoming too watery.

How do I know when the cheesecake bars are fully set?

The cheesecake layer should look firm and no longer jiggle in the center when you gently shake the baking dish. If it still seems soft, bake for a few more minutes and check again.