Name: Creamy Blueberry Cheesecake Bars on Graham Crust
Prep time: 40 min
Cook time: 50 min
Total time: 3 h 30 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups Fresh Blueberries, rinsed (or frozen, unthawed Blueberries); 2 tsp Cornstarch; 1 tbsp Lemon Juice, store-bought or from lemon; 1 tsp Vanilla Extract; 1/4 cup Granulated Sugar, or Pure Cane Organic Sugar; 14 Graham Crackers (from 1 1/2 graham cracker sleeves), processed into fine crumbs; 6 tbsp Unsalted Butter, melted; 16 oz Cream Cheese, (2, 8 ounce bars) room temperature; 1/2 cup Granulated Sugar; 2 Large Eggs, room temperature; 1 Large Egg White, room temperature; 1 1/2 tsp Vanilla Extract; 3 tbsp All-Purpose Flour, sifted

These Blueberry Swirl Cheesecake Bars are dense, creamy, and studded with homemade blueberry sauce over a buttery graham cracker crust! Serve them in summer or any other time of year!

Sliced blueberry swirl cheesecake bars randomly placed in a vintage baking tin.

Every dessert bar recipe on this site, such as my Lemon Bars, 7-Layer Magic Cookie Bars, and Classic Fudge Nut Bars, is simple to make, delicious, and suitable for nearly any occasion. These blueberry swirl cheesecake bars are no different.

They’re thick and creamy, loaded with plenty of blueberry flavor, and baked in a buttery graham cracker crust. They’re a great match for anyone who loves something rich with a hint of tang.

I especially love this recipe because if you tend to avoid cheesecakes due to the water baths and how long they take, these blueberry cheesecake bars are the way to go!

If you’re a big fan of blueberry desserts, check out my Blueberry Crumble Pie, Lemon Blueberry Scones, and Blueberry Bundt Cake recipes!

Slices of blueberry swirl cheesecake bars placed on two sheets of parchment paper with bowl of blueberry sauce and fresh blueberries to the side on pink background.

Reasons You’ll Adore This Recipe

The flavor. A homemade blueberry sauce, creamy vanilla cheesecake, and a buttery graham cracker crust make this a truly wonderful treat!
Great texture. The cheesecake is dense and creamy, and each bite pairs juicy, plump blueberries from the sauce with a little crunch from the graham cracker crust.
A simple cheesecake bar recipe. Don’t let the homemade blueberry sauce scare you off, because it’s really quite easy to make! It must cool completely before going onto the bars, which happens quickly when it’s poured into a glass bowl.
Good for any season or occasion. Whether you’re heading to a summer picnic, celebrating a coworker’s birthday, or attending a family get-together, these blueberry swirl cheesecake bars are sure to please!

What You’ll Need

The ingredients below go into this easy blueberry cheesecake bars recipe. The items in the bulleted list are the key ones that deserve a closer look.

Ingredients in various size bowls labeled as blueberries, cornstarch, lemon juice, vanilla extract, granulated sugar, graham crackers, unsalted butter, cream cheese, eggs, and all-purpose flour on a white marbled background.

Fresh Blueberries. Frozen blueberries work too, used straight from the freezer without thawing. Keep in mind that the sauce may come out thinner with frozen berries.
Cornstarch. This is what thickens the blueberry sauce. Bring the sauce to a boil before turning the heat down to low, since boiling is what activates the cornstarch.
Lemon Juice. Fresh lemon juice is my first choice, but bottled juice is fine if that’s all you have on hand.
Cream Cheese. Use only the block kind, not the spreadable version sold in tubs.

For amounts and directions, check the recipe card below.

Step-by-Step Instructions

Here is a short overview of how to make these homemade blueberry swirl cheesecake bars. For the complete printable recipe, which you can view in US customary or metric measurements, see the recipe card below.

Making the Blueberry Sauce

Quick Tip: Start with the blueberry sauce, since it needs time to cool fully before going on top of the cheesecake filling. You can make it a few days ahead and keep it in an airtight container.

Making homemade blueberry sauce in a medium-size stainless steel sauce pan over induction burner then cooling in a glass bowl on a white background.

Step 1. Make the blueberry sauce. Combine the blueberries, cornstarch, lemon juice, vanilla extract, and sugar in a medium saucepan (Image 1). Over medium-high heat, bring everything to a boil (Image 2). Lower the heat and keep stirring for 10-15 minutes, until the mixture thickens (Image 3). Transfer the sauce to a glass bowl to cool completely (Image 4).

Building the Graham Crust

Quick Tip: A food processor makes quick work of the crust. No processor? Seal the graham crackers in a bag and crush them into fine crumbs with a rolling pin, spoon, or spatula.

Making a graham cracker crust in a food processor and pressing it into a square eight inch pan on a white background.

Step 2. Make the graham cracker crust. Put the graham crackers into a food processor (Image 1) and pulse into fine crumbs. Add the melted butter and pulse to combine (Image 2). Spread the mixture in the prepared 8-inch square baking pan and press it down firmly with the bottom of a measuring cup (Image 3). Bake 10-12 minutes at 350ºF (Image 4). Let it cool slightly while you prepare the cheesecake filling.

Preparing the Cheesecake Filling

Quick Tip: Let your cream cheese and eggs come to room temperature before you begin, and sift your flour if you can.

Mixing a vanilla cheesecake batter together in a glass bowl and pouring the batter into a baked graham cracker crust on a white background.

Step 3. Make the cheesecake filling. Beat the cream cheese until it’s smooth, creamy, and light (Image 1). Add the sugar, eggs, egg white, vanilla extract, and all-purpose flour, and mix until smooth (Images 2 and 3). Avoid overmixing, which can cause cracks as the bars bake. Pour the batter over the slightly cooled graham cracker crust (Image 4).

Adding dollops of blueberry sauce to cheesecake filling in a square 8 inch baking pan then swirling the blueberry sauce with a knife to create a marble effect.

Step 4. Swirl in the blueberry sauce and bake. Spoon the blueberry sauce across the top (Image 5). Drag a knife or toothpick through it to create a marbled look (Images 6 and 7). Scatter on extra fresh blueberries if you like. Bake for 45-50 minutes at 325ºF (Image 8). A slight jiggle in the center is fine when you take them out, since they set as they cool.

Let them cool completely, then refrigerate for at least two hours or overnight.

Sliced blueberry swirl cheesecake bars randomly placed on a wood cutting board with blueberries on a pink background.

Frequently Asked Questions

What baking pan is needed to make these cheesecake bars?

I used this 8-inch square USA Pan for these blueberry cheesecake bars. It’s my go-to for most of my bar and brownie recipes!

Do I need to add a parchment paper sleeve to the baking pan?

A parchment paper sleeve isn’t necessary, but it’s a good idea if you’d rather lift the bars out of the pan than cut them inside it. To keep the sleeve’s edges from sliding into the cheesecake, crease them at the top so they fold over. I haven’t tried this myself, but I’ve seen others use metal binder clips.

Is it okay for cheesecake bars to have a little jiggle to them when they’re done baking?

Yes. A little jiggle in the center is fine when you take them out of the oven, since they’ll firm up as they cool to room temperature. Overbaking can cause big cracks across the top. Don’t worry, though, they’ll still taste great!

Can I use frozen blueberries in place of fresh ones?

Yes, unthawed blueberries work. Your sauce may be a bit runnier than with fresh berries. If you’d like, you can thaw them first.

Do you need to chill cheesecake bars?

Yes. To set properly, they need to chill in the refrigerator for at least 2 hours, or overnight, which is my preference.

More Cheesecake Recipes to Try!

If you make this Blueberry Cheesecake Bars Recipe or anything else from my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!