Blueberry Bars with Cheesecake

Introduction

These Blueberry Bars with Cheesecake are the ultimate dessert bar: they unite a buttery crust, creamy cheesecake filling, and vibrant blueberry topping. Each bite strikes the perfect harmony between rich, tangy cheesecake and sweet-tart fruit, making them a true crowd-pleaser for parties, bake sales, or any moment that deserves a special treat.

With simple ingredients and a straightforward layering technique, you’ll find these bars both tempting and surprisingly easy to make. Plus, their gorgeous marbled-blueberry effect ensures they’ll impress visually as much as they do on the palate.

Why These Blueberry Bars with Cheesecake Stand Out

What sets this recipe apart is the interplay of textures and flavors: the firm, golden crust supports a luscious cheesecake layer, which is then crowned by a burst of juicy blueberry compote. The bars slice cleanly for a portable dessert option, making them ideal for gatherings or for packing into a Bentgo Salad Container – 54 oz Bowl, Khaki Green for a stunning picnic treat.

Moreover, incorporating fresh or frozen blueberries lets you make this recipe year-round, capturing the essence of summer no matter the season.

Crafting the Perfect Blueberry Topping

Begin by preparing your blueberry compote. Simmer blueberries with a bit of sugar and cornstarch until they’re glossy and thick. For best results, pulse the berries in a Ninja BL610 Professional 72 Oz Countertop Blender, Black first to slightly break them down before simmering—this helps distribute the berry flavor throughout the topping.

A splash of lemon juice brightens the flavor and balances the sweetness. Let the compote cool before spreading it atop your cheesecake layer to retain its jewel-toned look and prevent excessive melting.

Tips for a Gorgeous Cheesecake Layer

The cheesecake filling whips up quickly. Use room temperature cream cheese for ultimate smoothness; a hand mixer or stand mixer gives the filling its fluffy, creamy texture.

Line your baking pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for non-stick ease and easy lifting once your bars have set—this guarantees perfectly intact servings.

For precision in measuring ingredients, especially flour and sugar, use an Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel. This helps achieve the right crust consistency and cheesecake texture every time.

Serving Suggestions for Blueberry Bars with Cheesecake

Once cooled and sliced, these bars make a show-stopping snack or dessert. Serve them chilled for maximum refreshment, especially in warmer months. Their portability and minimal mess make them great for potlucks, picnics, or school lunches.

Pair with a tall, cold glass from a Stanley Quencher ProTour Flip Straw Tumbler, 30 oz, Rose Quartz for a delightful afternoon bite, or dress them up with a dollop of whipped cream or extra fresh berries for a crowd-ready dessert plate.

Nutritional Information and Serving Size

This recipe makes about 12 generous bars. Each serving typically contains around 270–320 calories—mostly from the cheesecake and crust layers—making it a sweet indulgence suited to special occasions or well-deserved treats.

Blueberry Bars with Cheesecake (Recap)

Easy to prepare and beautiful to serve, these Blueberry Bars with Cheesecake are a masterful blend of creamy and fruity that’s sure to win over every dessert lover. Their eye-catching layers and heavenly taste make them a hit wherever you serve them.

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll so the bars are easy to lift out after baking.
2. Prepare the crust: In a medium mixing bowl, combine flour, sugar, and salt. Stir in melted butter until mixture resembles wet sand. Press mixture firmly and evenly into the bottom of your prepared pan. Bake for 12–15 minutes or until lightly golden. Let cool slightly.
3. Make the cheesecake layer: In a large bowl, beat softened cream cheese and sugar until smooth and creamy with a hand mixer. Blend in eggs and vanilla until fully incorporated and velvety. Pour over the cooled crust and smooth with a spatula.
4. Make the blueberry topping: In a small saucepan, optionally pulse blueberries briefly in a Ninja BL610 Professional 72 Oz Countertop Blender for a rustic mash. Add sugar, reserved water mixed with cornstarch, and lemon juice. Simmer over medium heat, stirring constantly, until thickened and glossy, about 5 minutes. Let cool to room temperature.
5. Spoon blueberry compote over the cheesecake layer and swirl gently with a knife for a marbled effect.
6. Bake for an additional 25–28 minutes, or until the cheesecake sets but still jiggles slightly in the center. Remove from oven using a pair from the KitchenAid Ribbed Soft Silicone Oven Mitt Set, Milkshake, 2 Count for safe handling. Cool to room temperature, then chill in the fridge for at least 2 hours before slicing into bars.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 40 minutes (includes crust and final bake)

Total Time: 3 hours (includes chilling time)