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a slice of blueberry cheesecake bars topped with fresh blueberries
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Blueberry Cheesecake Bars

These creamy and tangy blueberry cheesecake bars are easy, beautiful, and most importantly—made to be sliced and shared. 
Course Dessert
Cuisine American
Keyword blueberry bars, blueberry cheesecake recipe, blueberry recipes, cheesecake recipes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 3 hours
Total Time 4 hours 30 minutes
Servings 16 slices
Calories 294kcal
Author Kathleen

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

  1. Vanilla wafers crumbs: Pulse vanilla wafers in a food processor to create the fine crumbs.
  2. Follow Instructions CarefullyIt is VERY important to follow the baking and cooling instructions to insure no cracks are formed.

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 154mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.2mg