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

CLASSIC Blueberry Cheesecake Bars

The pops of juicy blueberries combined with a creamy yet light cheesecake is a killer! This cheesecake is light yet creamy once you bite into it. It's similar to a New York Baked Cheesecake and Japanese Baked Cheesecake - light yet rich. See in post for a description / comparison with the other cheesecake bar types I'm sharing in this post - No Bake and Creamier Baked.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Sweet
Servings: 9 - 16 squares
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


  • 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)


  • 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!


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. You don't need to use an electric beater for this recipe because you don't want the Filling to become really fluffy, like in my Classic Baked Cheesecake. If it's too fluffy, the surface is more prone to cracking (because of the blueberries poking out!).
So you can make this with just a wooden spoon and/or whisk. And a bit of muscle!
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. This is adapted from my Classic Baked Cheesecake recipe.
5. 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.