Blueberry Cheesecake Bars

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars with a crumbly topping and a hint of lemon using fresh lemon juice 
Prep Time15 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry, Blueberry Cheesecake Bars, cheesescake
Servings: 9


  • 20cm/9" square tin



  • 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets))
  • 3.5 oz Unsalted butter 100 g, melted
  • 2 tbsp Sugar


  • 12 oz Philadelphia cream cheese , softened 320 g
  • 1 tbsp Plain flour
  • cup Sour cream
  • 1 cup White sugar 220 g, superfine or caster is best
  • 1 ½ tsp Vanilla extract
  • Zest of 1 lemon
  • 2 Eggs at room temperature
  • 8 oz Blueberries  (~1 3/4 cups)
  • 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.
  • Pour into tin and use something with a flat bottom to press into base.


  • 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!

What do you think?

Written by Lisa Yarde

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