Indulge in these creamy, rich blueberry cheesecake bars, perfect for parties and gatherings. They are a must-make for cheesecake lovers, with amazingly luscious filling and dollops of homemade sweet and tart blueberry topping. Plus, they are easier to make and serve!
★★★★★
Amazing recipe. Thank you. Made it for my mum's birthday. She rarely raves but she said I should start selling. 😊
- Krish
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Why This Recipe Works
Creamy cheesecake-This blueberry cheesecake recipe gives you a New York cheesecake style that's rich, dense, and creamy, like my double chocolate cheesecake. These fantastic bars are topped with tangy and sweet blueberry jam dollops, and each bite delivers an incredible taste of decadent dessert!
Foolproof recipe-This is an easy, straightforward recipe you can't get wrong even if you want to. It's like my no water bath New York cheesecake but even easier, just like my pecan pie cheesecake bars. Many have made it and were totally in love with it!
Versatile-Personalize these blueberry swirl cheesecake bars to your taste! Change the base, swap the fruits, and get creative. I've written variations of this recipe below!
Ingredients For This Recipe
Digestive biscuits-They give the base a sweet, buttery, and salty mix. Digestive biscuits are commonly used as a cheesecake base in Europe, as I've been using them in almost all of my cheesecake recipe.
Desiccated coconut-Blueberry pairs wonderfully with coconut and, of course, lemon. I love the coconut undertones in the base, combined with zesty lemon-it's incredibly delicious! If you're not into coconut, replace it with additional biscuit crumbs.
Cream cheese-For the best results in these blueberry cheesecake bars, use full-fat, plain cream cheese that comes in bricks or tubs, depending on where you are. Whipped or spreadable cream cheese is not suitable. Alternatively, you can use mascarpone.
Sour cream-It helps make this blueberry swirl cheesecake creamier while adding a touch of tanginess. Use full-fat. Alternatively, you can use full-fat plain Greek yogurt. It helps make cakes soft and moist, like my lemon almond cake.
All-purpose flour-It helps prevent cracks on cheesecakes. Just a bit goes a long way. Cornstarch works amazingly, also.
Blueberry-I love using fresh blueberries, like in my delicious lemon blueberry cake, but frozen ones also work well.
See the recipe card for complete information on ingredients and quantities.
Variations For This Recipe
Get creative with the base-Use your favorite biscuits or crackers! I recommend finding mild-flavored ones so they don't compete with the delicate flavor of the filling. Oatmeal, lemon, or Marie biscuits, for example. Add chopped walnuts, pecans, or almonds with the crumbs for a nuttier flavor!
Swap the blueberry-Use other berries like blackberry, raspberry, or strawberry! Although I haven't tried them, other fruits like apples, pears, pineapples, and peaches are also doable. The jam will have more noticeable fruit chunks, but the cheesecake will be fabulous!
A baker's best friend!
Kitchen scale
It gives accurate measurements for your ingredients! Better than measuring cups, it is highly recommended, as baking is a science!
Step-By-Step Instructions
Step 1: Prepare the crumbs. Add biscuit crumbs, desiccated coconut, and butter to a bowl. Mix well using a spatula.
Step 2: Bake. Pour into the pan and spread evenly. Bake for 10 minutes at 350ºF (175ºC). Cool completely. Set the oven temperature to 285ºF (140ºC).
Step 3: Make the blueberry jam. Add blueberries, sugar, and lemon juice to a small pot. Bring to a gentle boil and cook for 5-8 minutes, stirring occasionally. Press the blueberries with the back of a spatula so you don't end up with big fruit pieces. Cool completely.
Step 4: Beat the cream cheese. Whisk cream cheese using a handled mixer at the lowest speed for one minute until it is just creamy.
Step 5: Add the rest of the ingredients. Add sour cream, sugar, vanilla extract, lemon zest, all-purpose flour, and salt, and mix for 1-2 minutes until well combined.
Step 6: Add in the eggs. In another bowl, lightly whisk the eggs. Add them to the cream cheese mixture and gently fold everything using a spatula.
Step 7: Bake. Pour the filling into the pan and spread evenly using an offset spatula. Spoon dollops of blueberry jam on top and create swirls using a toothpick. Bake for 50-55 minutes until the edges are set, and the center slightly wiggles when shaken.
Step 8: Chill. Let it cool to room temperature for 1-2 hours. Then chill in the fridge for at least 4 hours before slicing and serving. Enjoy your blueberry cheesecake bars!
Recipe Expert Tips
If you're going to make this blueberry cheesecake bar recipe, make sure to follow these top tips!
- Use ingredients at room temperature. This is important so they mix better with each other.
- Don't overmix the eggs and filling mixture. This prevents air from being incorporated, reducing the likelihood of cracked cheesecakes. Use the mixer on the lowest speed, and remember to occasionally scrape the bowl's sides for better mixing.
- Bake at low temperature. This will bake our blueberry cheesecake bars more gently, even without using the water bath method, and prevent it from cracking. Make sure to use the accurate oven temperature. I use a portable oven thermometer every time I bake.
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How To Serve, Store, And Freeze
Serve-The blueberry cheesecake bars are easier to work with when they're cold from the fridge because they're sturdier. We prefer to remove them from the pan, place them on a serving plate, and slice them into portions 15-30 minutes before serving. Serving the cheesecake cold from the fridge may give the impression that it's not creamy, so allow it to sit for a few minutes before serving to fully enjoy its creaminess.
Store-This fantastic blueberry swirl cheesecake can last up to 5 days in an air-tight container in the fridge. As the days pass, the base will naturally absorb humidity from the filling and become soft. However, rest assured that the whole cheesecake will still taste amazing!
Freeze-It's a good idea to freeze them in portions so you can easily grab the amount you need. Here's how to do it: slice the cheesecake and place the slices on a parchment paper, making sure there's some space between them. Fast-freeze them for 1 hour. Then, wrap each slice with cling film and place them in an airtight container. You can keep them in the freezer for up to 6 months. When you want to enjoy a slice (or two!), just thaw it in the fridge.
Recipe FAQs
Why: The base is made of biscuits, which will absorb moisture from the filling over time, making it soggy. I've never experienced unbearable sogginess in our house, as the cheesecake either finishes within two days or I freeze the leftovers immediately.
How to fix it: I've improved this recipe by blind-baking the base for 10 minutes to remove moisture. You can also brush the cooled base with egg wash and bake for another 5 minutes. Adding ground nuts like walnuts, pecans, or almonds to the crumbs makes the base crispier.
Although I haven't tried it, I think it's doable. If the jam is too thick, loosen it up a bit with some water to the consistency of the jam in the video shown below.
Yes, you can use frozen blueberries for these blueberry cheesecake bars! You might need to cook them a few minutes longer, that's all.
More Cheesecake Recipes
Did you try these Blueberry Cheesecake Bars?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make It
📖 Recipe
Blueberry Cheesecake Bars
Video
Equipment
Ingredients
Blueberry Jam
- 1 cup (150 g) blueberry
- ¼ cup (50 g) sugar
- 2 tablespoon lemon juice , add less if you prefer it milder
Base
- 1 ½ cup (150 g) digestive biscuits crumbs
- ¾ cup (60 g) unsweetened desiccated coconut
- zest of 1 lemon
- ⅓ cup (80 g) unsalted butter , melted
Filling
- 16 oz (450 g) full fat cream cheese , room temperature
- 1 ½ cup (340 g) sour cream , room temperature
- 1 cup (200 g) sugar
- 3 tablespoon (24 g) all purpose flour
- 1 ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 large eggs , room temperature
Instructions
- Preheat the oven to 350ºF (175ºC) without the fan, and set the rack to the middle-lower position. Line a 9-inch (23cm) square pan with parchment paper.
The Base
- Add biscuit crumbs, desiccated coconut, and butter in a bowl. Mix well using a spatula. Pour into the pan and spread evenly. Bake for 10 minutes. Cool completely before continuing. Meanwhile, set the oven temperature to 285ºF (140ºC).
Blueberry Jam
- While the base is cooling, make the jam. Add blueberries, sugar, and lemon juice in a small pot. Bring it to a gentle boil, and cook for 5-8 minutes, stirring occasionally. When the blueberries start to break down, press them with the back of a spatula so you don't end up with big fruit pieces. Cool completely before using.
Filling
- Use the lowest speed on a mixer for this process and scrape the sides of the bowl now and then for better mixing. Add the cream cheese to a bowl and whisk for one minute until creamy. Add sour cream, sugar, vanilla extract, lemon juice, salt, all-purpose flour and mix for another 1-2 minutes.
- In another bowl, lightly whisk the eggs. Add them to the cream cheese mixture and gently fold everything together.
Bake
- Pour the filling into the pan and spread evenly using an offset spatula. Spoon dollops of blueberry jam on top and create swirls using a toothpick. Bake for 50-55 minutes until the edges are set, and the center wiggles when lightly shaking the pan.
- Cool completely at room temperature, then chill in the fridge for at least 4 hours to enhance flavor and achieve a creamier texture. Bring it to room temperature 15-30 minutes before serving. Enjoy your blueberry cheesecake!
Notes
- Use ingredients at room temperature. This is important so they mix better with each other.
- Don't overmix the eggs and filling mixture. This prevents air from being incorporated, reducing the likelihood of cracked cheesecakes. Use the mixer on the lowest speed, and remember to occasionally scrape the bowl's sides for better mixing.
- Bake at low temperature. This will bake our blueberry cheesecake bars more gently, even without using the water bath method, and prevent it from cracking. Make sure to use the accurate oven temperature. I use a portable oven thermometer every time I bake.
- Substitute desiccated coconut for an additional ½ cup (50g) of biscuit crumbs, if preferred.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Krish says
Amazing recipe. Thank you. Made it for my mum’s birthday. She rarely raves but she said I should start selling. 😊
Bea says
Awesome! I'm glad to hear that Krish! Thank you so much! 🙌❤️
Lily says
After painfully waiting for a day after making this cheesecake, oh my word, this is out of this world delicious. The texture is marvelous, thick and silky smooth at the same time. I had to exercise my greatest will power not to eat the whole thing at once. Now I am very tempted to make this my Christmas or New Year's Eve dessert.
Thank you for the clearly detailed and the well constructed recipe.
Netta says
Ended up making this cake for a picnic and it was a huge success! nothing left to take home 🙂
Bea says
Yeay! I'd take it that everybody loved it, right 😁. Thank you Netta! 😍
Netta says
This recipe looks amazing! My oven is fan forced. Do i need to change the temperature of my fan oven in order to make this cake?
Thank you !
Bea says
Yes, lower 25-30 degree more if you're using fan-forced oven. Hope it helps and have fun making it!
Berry says
Hi Bea,
It’s quite difficult to get sour cream or greek yoghurt at my place. What other alternative ingredient can I use to replace those pls?
Bea says
Hi Berry, I haven't tried but you can try with heavy cream. Let me know how it goes.
Taki says
Hi there, can I use strawberry instead of Burberry with this recipe? I made one with Burberry and it’s so delicious. So I wonder if I can make with strawberry too.
Bea says
Yes, of course. Why not 😊.
Shamima Akthar says
Hiya! I'm just wondering, can this be made in mini muffin silicone moulds? Will it pop out clean?
Bea says
Hi! I've never tried but I'm thinking maybe if you freeze it for a while then it'd pop out clean.
Rachel says
Hello Bea,
Is a water bath necessary while baking this cheesecake??
Thanks in advance 😘.
Bea says
Hi Rachel! No, water bath is not needed for this as we're using a very low temperature. Please refer to my post above on how to get it right, hope it helps.
Nj says
What is the purpose of egg in this recipe??How can i replace egg in this recipe as i don’t eat egg?
Bea says
Eggs act as the binder and adds creaminess to the cheesecake. I haven't tried it without eggs, sorry though.
Eurica Young says
Hi again Bea,
Just want to let you know that I made this blueberry cheesecake yesterday for Ied celebration with my family and it was a big hit. My brother in law was visiting ....minding the social distance rule of course, to greet us and shared some slices with him to take away. This morning he phoned to say 'I want the recipe now!' LOL. Soooo I think I need to send you a big thanks again! Next, I will try to bake your oat bread, the one without yeast. I'll let you know how it turn up. Take care now x
Bea says
Haha! Well that's super great! I'm happy to know that everybody loved it. Have fun with the oat bread, hope you'll like it as much as I do. Thank you Eurica, stay safe!
Amritha says
Hi Bea,
I absolutely love the cheesecakes recipes you share. I attempted recreating your chocolate and mango cheesecake recipes with some of my own improvisations and they turned out heavenly. I'm a lot bolder with baking now and will be attempting your blueberry lemon cheesecake bars next. Thank you for all that you do ❤️
Would love to see you churn out some alternative gluten free and naturally sweetened options for cheesecakes.
Bea says
Hi Amritha! I'm happy to know that you put your own twist in it, they're amongst my fav cheesecakes! Hope you'll like this one too. Thank you and yes, I've been thinking of making a healthier cheesecake for quite a while now 😉
Dyla says
Hi Bae, how much quantity should I add up if I use a slightly bigger size of pan?
Photini Stavrinou says
Hi there!! Your recipes look just anazing. I want to try this one. Can I use mixed frozen fruits for coulis or strawberries instead of Blueberries?
Thanks xxx
Bea says
Hi! Yes you can, just cook them longer so that the coulis is not too runny. Check the consistency in the video above. Hope it helps 🙂
Photini says
Thanks a lot dear Bea for your prompt reply xxx
Alex says
Hi Bea, if im not using desiccated coconut, should i increase the biscuit crumbs by another 60g? Or simply leave it at 150g?
Bea says
Hi Alex! Just add 50g more of biscuit crumbs. Use same amount of butter. Hope it helps.
Someyyah says
Hi Bea! sour cream is not easily available here. What can i use instead?
Bea says
Hi Someyyah! I've not tried it yet but perhaps you could use full fat Greek yogurt. Hope it helps.
Diana says
Dear Bea, I am following you since a while and I can say that I liked all your recipes, even if I didn't try them so far, due to lack of time ( lately) .
I like to cook so, I just know when something is good or not, just by watching how it's made and what the ingredients are. You are doing a great job! Thank you for your patience and dedication to share your skills!
The minute I will manage to make some of them, I will definitely let you know my feedback.
All the best and good luck, further on !
Bea says
Hi Diana! Thank you for your kind words, well wishes and support 😍, they make both of us determine to do even better. Yes, of course do let me know when you've made some recipes. This one in particular is very addictive to me, I couldn't stop spooning a bite(s) 🤣🤣🤣. Have a wonderful day ahead Diana!