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These blueberry cheesecake bars are my favorite way to use a carton of blueberries. All the creamy tanginess you love about cheesecake, in a bar form—which means these are easy, beautiful, and most importantly—made to be sliced and shared.
Blueberries for the Boy! My son Kyle absolutely loves cheesecake. When he was younger, he would ask for these bars every time he found fresh blueberries in the fridge. I would happily make a batch for him and his friends for an extra special after-school snack. A 9×9 pan is a perfect size.
BLUEBERRY CHEESECAKE BARS RECIPE
We’re long past the days of after-school snacks—but these are still one of his favorite treats. I can’t make these bars without thinking of him and a house full of my kids and their friends.
Pass the bar! Blackberry pie bars, lemon blueberry bars, or strawberry bars are all berry nice ways to share something sweet.
I don’t just want you to make these blueberry cheesecake bars, I want you to make some memories with them. Enjoy!
INGREDIENTS
- vanilla wafers crumbs
- unsalted butter
- cream cheese
- sugar
- large eggs
- vanilla extract
- marshmallow fluff
- blueberries
- powdered sugar
- milk
- lemon juice
- fresh blueberries for garnish
TIPS
- Vanilla wafers crumbs: Pulse vanilla wafers in a food processor to create the fine crumbs.
- Follow Instructions Carefully: It is VERY important to follow the baking and cooling instructions to insure no cracks are formed.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? These cheesecake bars can be stored in the fridge for a week. Place it in an airtight container or wrap it really well with saran wrap.
- Can You Freeze This? Hotel wrap individual slices and/or place them in a resealable plastic bag. These can be stored in the freezer for 2-3 months.
- Make-Ahead Tips: Make the whole cheesecake days ahead, place it in the fridge, then slice the day you want to serve it.
- Food Safety: If you’d like more info on food safety check out this link.
VARIATIONS
- Make mine a buttery graham cracker crust: Instead of using vanilla wafer crumbs use graham crackers.
- Make these lemon blueberry cheesecake bars! Add 1 teaspoon of lemon zest to the filling.
- Switch up the fresh berries: Instead of blueberries, try raspberries, strawberries, or my favorite berries, blackberries!
- Easier to cut: Make a parchment paper or aluminum foil sling so you can easily lift the entire bar recipe out for easier cutting.
HOW TO MAKE BLUEBERRY CHEESECAKE BARS
1. After making the crust. Make the filling. Beat cream cheese and sugar.
2. Add then beat egg and vanilla.
3. Add marshmallow fluff.
4. Fold in the blueberries.
5. Pour and bake. Pour the cheesecake mixture into the baking dish. Bake.
6. Make the glaze and pour it. Chill.
See complete instructions below.
MORE BAR RECIPES
- Coconut Bars (Seriously Holy Cow Delicious!!!)
- Pumpkin Pie Bars
- Brookies
- Cherry Custard Pie Bars
- Pecan Pie Bars
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Blueberry Cheesecake Bars
Ingredients
Crust
- 2 cups vanilla wafers crumbs
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 1 cup blueberries fresh or frozen
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Spray a 9X9 inch baking dish with nonstick cooking spray; set aside
- Make the crust: Combine the vanilla wafer crumbs (2 cups) with the butter (1/2 cup) and stir until evenly combined. Press the butter/crumb mixture into the prepared baking dish. Bake the crust in preheated oven for 10 minutes. Remove the crust to a wire rack, keeping the oven on at 350°F.
- Make the filling; Place the cream cheese (16 ounces) and sugar (1/4 cup) in the bowl of a stand-up mixer. Beat until smooth and creamy. Beat in the eggs (2) and vanilla extract (1 teaspoon). When well combined, add marshmallow fluff (1 cup) and beat until combined.
- Fold the blueberries (1 cup) into the cheesecake mixture until well incorporated.
- Pour over the crust and spread evenly.
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200°F and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
- Make the glaze: Once at room temperature, prepare the glaze by adding the powdered sugar (1 cup), milk (2 tablespoons), and lemon juice (1 tablespoon) into a small bowl and mixing until smooth.
- Pour the glaze over the cheesecake and spread evenly.
- Cover the cheesecake and place it in the refrigerator for at least 3 hours.
Notes
- Vanilla wafers crumbs: Pulse vanilla wafers in a food processor to create the fine crumbs.
- Follow Instructions Carefully: It is VERY important to follow the baking and cooling instructions to insure no cracks are formed.
These bars were a hit on my birthday party! Thank you!
So happy to hear that, Anne!