These homemade blueberry cheesecake bars feature a buttery shortbread cookie crust and sweet creamy cheesecake filling! The fresh blueberries add a burst of sweetness and flavor. These bars will satisfy your cheesecake cravings but they are much easier!

These gluten free cheesecake bars are great for any time of the year. Feel free to use sliced strawberries or raspberries for another fun flavor!

Blueberry cheesecake bars.

Why You’ll Love This Recipe

  • These blueberry cheesecake bars are much easier than a regular cheesecake.
  • The crust is buttery and crumbly.
  • In addition, the cheesecake filling is so creamy and smooth.
  • The fresh blueberries add color, freshness, and sweetness.
  • These bars are delicious straight from the fridge.
  • Kids and adults love them!
  • Feel free to use strawberries, raspberries, or blackberries instead.
  • This recipe is gluten free as written.
  • Depending on the shortbread cookies, they are also nut free.
  • Check out these Blueberry Cheesecake Cookies for another delicious dessert recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for these homemade blueberry cheesecake bars. Scroll down to the recipe card below for the recipe.

For the shortbread crust, use gluten free or regular shortbread cookies. I used Schar gluten free for this recipe. Process until crumbly.

Use unsalted melted butter in the crust. Mix together with the cookie crumbs.

For the filling, use room temperature cream cheese. Place on the kitchen counter at least 2 hours before baking.

A tablespoon of gluten free flour helps thicken the filling. If you are not gluten free, use all purpose flour.

Granulated sugar helps sweeten the filling. I have not tried this recipe using coconut sugar yet.

Eggs help bind the filling together. Do not substitute the eggs with flax eggs or chia eggs. If you are vegan, you will love this Vegan Blueberry Cheesecake!

Lemon zest adds a nice contrast to the blueberries.

Vanilla extract adds a warm and cozy flavor.

Fold in the fresh blueberries. Do not use frozen berries.

Lastly, top with powdered sugar once baked.

Ingredients for blueberry cheesecake bars.

Taste & Texture

The bottom of these bars is a bit crunchy, giving you a nice contrast to the smooth and soft cheesecake layer on top. Then, the blueberries come in with a bit of tartness that is perfect with the sweet cheesecake.

These blueberry cheesecake bars are overall relatively sweet and fresh!

How to Make

Step 1

First, preheat oven to 325 degrees Fahrenheit.

Step 2

Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.

Step 3

To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.

Step 4

Add the eggs. Beat until just combined.

Cheesecake filling in bowl.

Step 5

Fold in blueberries.

Blueberry creamy mix.

Step 6

Transfer batter to the pan. Sprinkle a few blueberries on top.

Blueberry cream bars.

Step 7

Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.

Baked berry cheesecake bars.

Step 8

Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!

Expert Tips for Success

Follow these tips and tricks to make the best blueberry cheesecake bars.

Push the crust down well so it sticks together. It should have the texture of wet sand.

Make sure the cream cheese is warm and soft so you can mix it smoothly.

Bake until the bars are still a little jiggly.

Allow these blueberry cheesecake bars to fully cool before slicing into.

Bite of cheesecake blueberry dessert.

Flavor Variations & Add-Ins

These are some fun ways to switch up the flavor of your blueberry cheesecake bars.

Switch blueberries with strawberries or a berry mix for a new twist.

Sprinkle some chocolate chips into the cheesecake layer for extra sweetness.

Grate some orange peel into the mix for a sunny, tangy zing.

Substitute the shortbread cookie crumbles with graham cracker crumbs.

How to Serve & Store

How to Eat: These blueberry cheesecake bars are best cold, so chill them in the fridge before you dig in.

Storing Them: Keep them in the fridge in an airtight container for up to a week. If you want to keep them for longer, wrap them up well and pop them in the freezer – they’ll be good for a couple of months.

Frequently Asked Questions (FAQs)

Can I use a different type of berry?

Yes! While blueberries are used in this recipe, feel free to substitute with your favorite berries for a personalized touch.

Do I need to adjust baking times if I use a glass baking dish?

Glass dishes can affect how evenly your bars bake. You might need to bake them a bit longer in a glass dish. Just keep an eye on them and perform the toothpick test to ensure they’re done.

Can these be made gluten-free?

This recipe is already gluten free as written! Be sure to use gluten free shortbread cookie crumbs and gluten free flour.

Should I use frozen or fresh berries?

For the best results, use fresh blueberries for this recipe.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for these blueberry cheesecake bars.

Pre-Cut Parchment Paper Sheets: Parchment paper is great for quick and easy clean up.

Check out all of my kitchen favorites!

Sliced cheesecake squares.

You May Also Enjoy

If you make this blueberry cheesecake bar recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Blueberry cheesecake bars.

Get the Recipe: Blueberry Cheesecake Bars

These blueberry cheesecake bars are your dream dessert! Simple to bake with creamy cheesecake, juicy blueberries and a delicious shortbread crust. Perfect for parties or a sweet treat at home!
5 from 1 vote

Ingredients

Shortbread Crust

Filling

  • 16 ounces cream cheese, room temperature
  • 1 tbsp gluten free flour
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Topping

  • powdered sugar

Instructions 

  • First, preheat oven to 325 degrees Fahrenheit.
  • Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
  • To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
  • Add the eggs. Beat until just combined.
  • Fold in blueberries.
  • Transfer batter to the pan. Sprinkle a few blueberries on top.
  • Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
  • Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!

Notes

  • Feel free to use gluten free or regular shortbread cookies. I used gluten free cookies.
  • Press the crust down into the lined pan.
  • Use room temperature cream cheese.  Do not use cold cream cheese.
  • Mix the filling together until smooth and creamy but not overmixed.
  • Bake until the filling is a little wobbly.
  • Allow the bars to cool fully (and then refrigerate) before slicing into.
  • Store in the fridge for up to 5 days.  Freeze for up to 30 days.
  • Check out all of my kitchen favorites!
Calories: 379kcal, Carbohydrates: 28g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 114mg, Sodium: 253mg, Potassium: 97mg, Fiber: 0.5g, Sugar: 26g, Vitamin A: 1052IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 0.3mg

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