These Blueberry Cheesecake Bars are light yet creamy and luscious. Filled with soft blueberries, this is a baked cheesecake that's so easy to make!
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5 from 27 votes

Creamier Blueberry Cheesecake Bars (BAKED)

These baked Cheesecake Bars are baked so they hold their shape yet are divinely creamy (but not dense). Baking the blueberries in the cheesecake softens them beautifully. See in post for a more detailed description of this cheesecake compared to other types. These bars can be eaten with your hands.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 9 - 16
Author: Nagi | RecipeTin Eats



  • 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


  • 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


  • 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.


  • 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!


1. This recipe requires 1 1/4 cups of biscuit crumbs, and you can substitute with any plain sweet biscuit.
This step can also be done by placing the biscuits in a ziplock bag and bashing with a rolling pin - very satisfying! Then pour into bowl to mix in butter.
2. Slightly adapted from this recipe by Tyler Florence.
3. Optional to make a gorgeous glistening blueberry sauce for the top instead of folding blueberries in. Refer to the No Bake recipe for directions.
4. The surface will crack slightly - not massive craters, small cracks, especially around the blueberries which is why I dust with sugar. To avoid cracks, don't put any blueberries on the surface - but I like the look of blueberries on the surface.