Blueberry Cheesecake Bars for the weekend! Blueberries and cheesecake are a match made in heaven. I love making them in bar form – though less impressive looking than a towering cake, it’s much easier to serve.
I have THREE versions for you to choose from – a No Bake cheesecake made without gelatine, a baked creamy one, or a light-yet-creamy New York Cheesecake cheesecake style. This is an epic post!
Blueberry Cheesecake Bars!
I kid you not, I think I made about a dozen batches of cheesecake bars over the past 6 weeks or so since blueberries started appearing in the stores here in Sydney.
You might think I’m turning into a mad baker, but I swear that’s not it (wait – maybe I am). I’m enjoying sweet baking more and more but……well, honestly? Other than the fact that I am more of a savoury than sweet gal, the sweet baking recipes I share take a lot more time than the savoury recipes. Repeated testing with US vs Australia/most of the rest of the world measures, fan/convection vs ordinary ovens, taking photos and now also videos as well (here’s my YouTube Channel with all my cooking videos – and a few fun ones thrown in as well!).
With most savoury recipes, the minor difference in cup and teaspoon sizes between US vs rest of world doesn’t affect the recipe. But with many sweet baking recipes, it does. And I have such a hang up about making sure that I share recipes that will work for everyone, irrespective of where in this big wide world you’re cooking my recipes, I test them repeatedly, just to make sure.
However, even with repeated testing, I still don’t usually make a recipe a dozen times. The reason I did so in this case is because my taste testers couldn’t agree which version they like better, so I kept making them again and again….
Me, by text: “Are you sure you prefer the New York style one?? Because Carolyn and her kids definitely prefer the creamier baked one. 1000%.”
“Ada prefers the fluffier one! She is absolutely dead set on it.”
“Mum! Can you drop by tomorrow to do some taste testing?? I need you to tell me which cheesecake you prefer!”
“OK, I’m bringing both baked ones down to the park tomorrow. I need final decisions today!”
This could have gone on for a while, but luckily, my friend Ada came up with a very sensible suggestion:
“Why don’t you just share all the recipes? Let people choose?”
Duh. ? So that’s what I’m doing.
Here is a close up at each of the 3 different Blueberry Cheesecake Bars I’m sharing today.
1. CLASSIC Baked Blueberry Cheesecake Bars – light yet creamy, with soft blueberries in the filling. These are baked and they hold their shape at room temperature so you can even eat it with your hands. This Cheesecake is a classic baked cheesecake filling, adapted from my Classic Baked Cheesecake. It is similar to the New York and Japanese cheesecakes. Optional to use blueberry topping instead of having blueberries in the filling.
2. CREAMIER Baked Blueberry Cheesecake Bars – The filling for this is creamier than the Classic version, but definitely not dense. These are also baked so they hold their shape at room temperature but the filling does soften faster than the Classic ones. So they can be eaten with your hands but there is a medium risk of mess. 🙂
3. NO BAKE Blueberry Cheesecake Bars – The easiest and fastest of the 3, this is creamy and rich but not dense because the cream cheese is lightened up with cream. It is richer than the two baked versions. This is made without gelatine which means it needs to be served cold / cool otherwise it softens. This cannot be eaten with your hands.
I made this one with a blueberry topping – you can just fold blueberries into the cheesecake if you prefer.
Australia! Blueberries are so crazy cheap at the moment, and I absolutely promise you, Blueberry Cheesecake is a spectacular way to use them!!! Creamy cheesecake with soft bursts of blueberry on a buttery biscuit base….just pure heaven.❤️ – Nagi x
PS All the recipes below have the choice of using a blueberry sauce topping or having blueberry in the cheesecake filling. The blueberry sauce on top looks spectacular and definitely adds an extra element of “wow” to the cheesecake, but the bars are very messy if eaten with your hands!
More Cheesecake recipes
- Classic Baked Cheesecake
- Strawberry Cheesecake – a magical combination!
- No Bake Mango Cheesecake
- Peanut Butter Cheesecake Stuffed Chocolate Loaf
- Mini Nutella No Bake Cheesecakes
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CLASSIC Blueberry Cheesecake Bars
Ingredients
Base
- 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets) (Note 1)
- 100 g / 3.5 oz unsalted butter , melted
- 2 tbsp sugar
Filling
- 320 g / 12 oz Philadelphia cream cheese , softened
- 1 tbsp plain flour
- 1/3 cup sour cream
- 1 cup / 220 g white sugar , superfine or caster is best
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon
- 2 eggs , at room temperature
- 250 g / 8 oz (~1 3/4 cups) blueberries (2 Aust punnets)
- Icing sugar / confection sugar , for dusting (optional)
Instructions
- Preheat oven to 160C/320F (all oven types).
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)
- Pour into tin and use something with a flat bottom to press into base.
Filling (Note 2)
- Beat cream cheese until smooth, not fluffy. Add flour and beat until just combined.
- Add sour cream, sugar, vanilla and lemon. Beat until combined. Add eggs, one and a time, beating in between until just combined.
- Fold in most of the blueberries - reserve some for topping. Pour into tin and smooth surface. Top with remaining blueberries.
- Bake for 35 minutes (fan forced / convection) or 40 minutes (standard), or until cheesecake is set but the middle wobbles a bit like jelly - see video. The surface should not be browned, there will probably be some minor cracks.
- Cool in tin, then refrigerate (covered) for at least 4 hours. Use paper overhang to lift out, dust with icing sugar if desired. Cut into squares or bars. Serve!
Recipe Notes:
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Creamier Blueberry Cheesecake Bars (BAKED)
Ingredients
Base
- 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets) (Note 1)
- 100 g / 3.5 oz unsalted butter , melted
- 2 tbsp sugar
Filling
- 500 g / 16 oz cream cheese , at room temperature
- 2 eggs , at room temperature
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup white sugar (165g)
- 1 1/2 -2 cups fresh blueberries
- Icing sugar / powdered sugar , for dusting
Instructions
- Preheat oven to 160C/320F (all oven types).
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)
- Pour into tin and use something with a flat bottom to press into base.
Filling
- Place Filing ingredients in a bowl and beat until smooth, but not aerated.
- Fold in most of the blueberries - reserve some for topping. Pour into tin and smooth surface. Top with remaining blueberries.
- Bake for 35 minutes (fan forced / convection) or 40 minutes (standard), or until cheesecake is set but the middle wobbles a bit like jelly - see video. The surface should not be browned, there will be some minor cracks, especially around the blueberries.
- Cool in tin, then refrigerate (covered) for at least 4 hours. Use paper overhang to lift out, dust with icing sugar if desired. Cut into squares or bars. Serve!
Recipe Notes:
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NO BAKE Blueberry Cheesecake Bars
Ingredients
Base
- 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets) (Note 1)
- 100 g / 3.5 oz unsalted butter , melted
- 2 tbsp sugar
Filling
- 500 g / 32 oz cream cheese
- 1 cup icing sugar / powdered sugar (confectionary sugar)
- 2 cups thickened cream / heavy cream
- 1 tbsp lemon zest
- 1 1/2 tsp vanilla extra
Blueberry Sauce
- 21/2 cups blueberries (fresh or frozen) (250g/8oz)
- 1/2 cup sugar
- 1 tbsp cornflour / cornstarch
- 1 tbsp lemon juice
- 1 tbsp butter
Instructions
Base
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)
- Pour into tin and use something with a flat bottom to press into base.
Filling
- Beat cream cheese and sugar in a bowl until smooth (I use a stand mixer, can use handheld beater). Add remaining ingredients and beat for 2 minutes or until smooth and fluffy.
- Pour Filling into pan, smooth top. Refrigerate for 4 hours. Top with Sauce. Refrigerate for 2 hours.
- Cut into bars and serve!
Sauce
- Place 1 cup blueberries plus remaining ingredients in a saucepan over medium heat. Bring to simmer and cook, stirring, until some of the blueberries have burst and the sauce is thickened to a honey consistency - about 5 minutes. Stir through remaining blueberries, cook for 1 minute to soften slightly.
- Remove from stove. COOL for 30 minutes before pouring over cheesecake, then refrigerate immediately. It will go jammy so it doesn't drip everywhere when you cut it.
Recipe Notes:
No nutrition today. Because….well, you know. Three recipes. Three!!!
WATCH HOW TO MAKE IT
This video is for the baked cheesecakes which are similar, just slightly different quantities for the Filling.
?Don’t miss the sight of Dozer desperate for a taste test at the end….
LIFE OF DOZER
QUIZ Dozer is sleeping:
a) on his bed
b) on the sun lounge
c) on the couch (covered with a sheet) because I had a moment of weakness.
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Wow Nagi the cheesecake was amazing!! Thumbs up from our boys who devoured them in one sitting!
Hi Nagi, can I scale down the quantities if I want a smaller/ fewer bars of cheese cake?
Sure can Rajni! N x
Hi Nagi, I made the creamier baked version of the blueberry cheesecake bars but post-baking and refridgerating overnight, I found that my crust seems really wet. I followed the directions from the beginning with spraying and putting wax paper in tin pan. Not sure where it went wrong. Should I pre-bake the crust? Also, I noticed my cheesecake is really wet as well even though I baked it until 40 min or looked jiggly in the middle. I cooled it with adequate time in the pan before putting in the fridge. Do you think it’s because my blueberries weren’t completely dried when I folded them in?? Other than the crust and cheesecake textures, the tastes was on point!
Hi Ivy, sorry you had issues here! You shouldn’t need to pre-bake the crust – I’m unsure what you mean about the blueberries being not dry though? were they wet? If so, you’re adding excess liquid into the mixture which could have caused your problem. N x
Hi Nagi,
The no bake version recipe calls for 500/32 oz cream cheese,wondering if 32 oz equals 500 gms?Also if i need to add gelatine,how many grams would that be?
Thanku so much Nagi for all your recipes.
Hi Veena, thanks for picking this up – it should be 500g – 18 oz. No gelatine is in this version of cheesecake. N x
Cool!Have tried this recipe twice,tastes heavenly but disintegrates the moment I unmould it,so would like to add gelatine the next time around.Would a tablespoon suffice.
Hi Nagi,
Thank for sharing the recipe.For the sauce, can I use raspberries insted of blueberries?
Hi Nagi I love your recipes, but I don’t know how much sour cream to use in blueberry cheesecake bars as I live in the UK and don’t have measuring cups. Recipe says 1/3 cup – help! Love Sue
Hi Sue – is will equate to about 85g – N x
Divine! Our wild blueberries are much smaller than bought and packed with flavour, this recipe is absolute heaven, will be making it often!
How delicious Violet! N x
my boyfriend said that these cheesecake could off been easily be served in a 5* restaurant. It was truly an amazing juicy and rich.
Thank you Nagi
WOOT!! What a compliment Viktoriya! N x
Hi Nagi, I made the no-bake cheesecake yesterday as 12 semi-frozen mini cakes in a silicon muffin mould, with fresh fruit to serve. Another fantastic recipe for my repertoire. Thank you.
Hi Nagi,
How long can this be made ahead? And can the baked ones be frozen?
Hi Serene, I would think up to 3 days would be fine, I don’t think these would be suitable to freeze unfortunately – N x
About to make this recipe, can I use frozen blueberries? If so, does it need to be thawed beforehand?
In the initial intro to these recipes you mentioned the no-bake cheesecakes does not contain gelatin. I see in the recipes of the baked ones that gelatin isn’t listed, so they also don’t contain gelatin correct? I just wanted to make sure I’m not missing anything
Hi Tyler! The no bake version has no gelatine – I say that because many no-bake cheesecakes DO have gelatine, like my Mango cheesecake 🙂 The baked ones do not contain gelatine – baked cheesecakes never do. N x
“…my taste testers couldn’t agree which version they like better, so I kept making them again and again…” Hehehe, that line made me laugh! 🙂 Thanks for sharing not 1 but 3 recipes of blueberry cheesecake bars! I would love to try the classic version. 🙂
Measuring all the ingredients by weight will solve the problems associated with different cup sizes. And even if we are both using US cups , your 1 cup of, let’s say, sugar might not still be the same with my 1 cup because the size of sugar granules vary by brand/country.
P.S. I just used your pork chop marinade recipe for tonight’s dinner and it was soooo good! Your recipes work, as always!
Baking is a nightmare when it comes to different countries! I can’t believe they are so different. Did you know Japanese cups are about 3/4 of the ones in Australia?? It’s crazy!!!
Really?! That’s something new to learn today! 🙂