Blueberry Cheesecake Bars
You’re going to love these blueberry cheesecake bars with sweet juicy blueberries in a super smooth creamy filling and a buttery biscuit base. Tastes amazing and is super easy to make.
I love blueberries, give me a classic blueberry muffin any day! but I do also love these cheesecake bars, this recipe makes nine slices but if you want to make more, it can easily be scaled up. If you do decide to make a larger amount you will need to increase the baking time slightly.
- Ease: Super easy.
- Great for: After a meal, afternoon treat, gatherings or friends over.
- Taste: Sweet, fruity and vanilla rich cheese creamy filling.
- Texture: Luscious smooth filling with juicy fruit and a buttery biscuit crust.
- Line your baking tray with parchment or baking paper, it will be easier to remove when baked.
- To avoid cracking, ensure all the ingredients are at room temperature before you start. Secondly, avoid mixing the cream cheese filling too much, otherwise it will become to airated. Lastly, bake at a low temperature and once baked, switch the oven off and leave it in there for an hour or so to cool down slowly.
- Don’t over-bake – the cheesecake is ready when it is set, but still jiggly in the middle if you tap it.
- Once baked leave to cool to room temperature and then chill for a few hours before serving, it will be easier to slice.
- I prefer to use metric measurements with a digital scale rather than cup measurements. I recommend this as you will get far better, more consistent results weighing your ingredientst. It is also easier and less messy than cups! 🙂
For this bar recipe all you need are these 10 ingredients:
- Fresh or frozen blueberries
- Digestive biscuits (graham crackers or gluten-free biscuits)
- Full-fat cream cheese (I used Philadelphia.)
- Greek yoghurt
- Caster or granulated sugar
- Sea salt
- Medium eggs
- Vanilla extract, sugar or vanilla paste
Variations and Substitutions
This recipe works well with other fruits such as raspberries or strawberries and any type of sauce such as toffee or chocolate sauce can be drizzled onto the cheese filling before baking.
- Mixing bowls
- Measuring spoons
- Baking pan or tin 20×20 cm (8×8 inch)
Serving: one blueberry cheesecake bar
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Storage & Freezing
These blueberry cheesecake bars will keep in a sealed container in the fridge for up to 5 days.
Freezing: These bars can be frozen in a sealed container for up to 2 months, although the base will become softer.
© THE GOURMET LARDER. All images and content are copyright protected.
Please follow my Sharing Policy if you would like to use or share any part of this post.
Blueberry Cheesecake Bars
- 100 g fresh or frozen blueberries
- 15 g caster or granulated white sugar
- 200 g digestive biscuits (You can also use graham crackers or gluten-free biscuits)
- 60 g butter (melted)
- 400 g full-fat cream cheese (room temperature (I used Philadelphia.))
- 125 g greek yoghurt (room temperature)
- 100 g caster or granulated white sugar
- 1 pinch fine sea salt
- 1 tsp vanilla extract, sugar or 1/2 tsp of vanilla paste
- 15 g cornflour (US -cornstarch) (1.5tbsp)
- 2 medium eggs (room temperature)
- Blueberry sauce: In a small saucepan, cook the blueberries with the sugar on a medium heat until they have released their juices and part of the liquid has evaporated.
- After about 8-10 minutes, remove from the heat and allow to cool completely.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Biscuit base: Melt the butter in a small saucepan (or in the microwave).
- Put the biscuits in a bag and tap them with a rolling pin or place them in a food processor and pulse them into fine crumbs. Place the crushed biscuits into a medium bowl and mix in the melted butter. It should resemble wet sand.
- Tip this mixture into a lined 20cm (8 inches) baking tray or round springform cake tin, spread it out evenly and pack down firmly with the base of a glass.
- Bake the base in the preheated oven for 10 minutes then remove and leave to cool. Reduce the temperature of the oven to 120°C fan / 275F / Gas 1.
- Cheesecake filling: In a large bowl, mix the cream cheese and yoghurt together until smooth. (Avoid over mixing – you don't want to incorporate too much air into the mixture.)
- Add the sugar, salt, vanilla and cornstarch, and mix until combined.
- Add the eggs, one at a time, mixing well after each addition, until smooth.
- Add 1.5 tablespoons of the cheesecake filling to the cooled blueberry sauce and mix together. (This will stop the blueberries in the sauce from sinking.)Pour the rest of the cheesecake filling on top of the cooled biscuit base and smooth it out evenly.
- Gently spoon the blueberry sauce on top of the cheesecake filling and using a skewer or toothpick, swirl it around to create a pattern.
- Baking: Place the cake onto the middle shelf of the oven and bake for 30-35 minutes until the middle of the cake is still slightly jiggly when the tray is shaken.Turn off the oven and allow the cheesecake bars to cool to room temperature with the oven door ajar.
- Once cooled to room temperature, transfer the cheesecake bars to the fridge for a couple of hours to set.
- Serve as they are or with whipped cream.