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Cheesecake bars topped with blueberry sauce on a platter.

Cheesecake Bars with Homemade Blueberry Topping

These Cheesecake Bars with Homemade Blueberry Topping have a crisp graham cracker crust, topped with a silky cheesecake filling, and are finished off with a sweet blueberry topping.
Course Dessert Bars
Cuisine Dessert
Keyword blueberry, cheesecake
Prep Time 35 minutes
Cook Time 40 minutes
Resting time 3 hours
Total Time 1 hour 15 minutes
Servings 9 squares
Calories 375kcal
Author Stephanie Simmons


For the Crust

  • 1 cup graham crackers crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp salted butter, melted

For the Cheesecake Bars

  • 12 oz cream cheese, softened at room temperature
  • 2/3 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract

For the Blueberry Topping

  • 1 1/2 cup fresh or frozen blueberries If using frozen, don't thaw them
  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 tbsp tapioca starch or corn starch
  • 4 tbsp water
  • 1/2 tsp vanilla extract
  • 2/3 cup additional fresh or frozen blueberries


  • Prep: Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper and set aside. 
  • Make the crust: Add the graham crackers to a food processor and pulse until you have fine crumbs. You can put the graham crackers in a gallon ziploc bag and crush them with a rolling pin, if you don't have a food processor. 
    Pour the graham cracker crumbs into a small mixing bowl and add the sugar and melted butter and stir until combined - the mixture will be sandy and a little wet. Press this mixture evenly into the bottom of the prepared pan and bake for 8 minutes. Remove from oven, and set aside.
  • Make the cheesecake: Make sure your cold items have been brought to room temperature first! (See recipe notes for more info). 
    Mix the cream cheese in a medium mixing bowl with an electric mixer on medium speed, until creamed. Add the sugar and mix until combined. Add the eggs, two at a time, and beat on medium speed until just combined. Do NOT over mix them! Add the vanilla, and give it a final quick mix. 
  • Bake: Evenly pour the cheesecake batter over the pre-baked crust, and bake for 31-33 minutes, or until the cheesecake is almost completely set - the center will still have a little bit of a wobble when you move the pan. 
    Remove the pan from the oven and let the cheesecake cool completely - it will set up more during this time. Once cooled to room temp, cover the pan with foil and chill in the fridge for 3 hours before cutting and serving. Serve with the homemade blueberry topping - see below instructions. 
  • Make the blueberry topping: Make the topping just before serving the cheesecake. Add the 1 1/2 cup of blueberries (I used frozen) to a small saucepan. Add the water - it should cover the blueberries - and the sugar and vanilla. Bring to a low boil over medium-high heat, stirring occasionally. While the blueberry/water mixture is coming to a boil, add the starch and the water to a small bowl, and whisk until the starch is completely dissolved. 
    Once the blueberry/water mixture has come to a low boil, stir the dissolved cornstarch mixture into the blueberry mixture. Bring to a rolling boil (you may need to turn up the heat a tad). Once the rolling boil is reached, turn the heat down to low and and simmer, stirring occasionally, for 3 minutes, or until desired thickness is achieved. Remove from the heat and stir in the additional 2/3 cup blueberries. Serve warm over the cheesecake bars! 
  • Store: Store the cheesecake bars in the fridge, covered tightly for up to 5 days. The blueberry topping can also be stored in a sealed container in the fridge for up to 4 days. 


NOTE: Bring all your cold ingredients (the cream cheese, eggs, and milk) to room temp before you start making the cheesecake. If you don't do this, the texture (and taste) of the cheesecake will be ruined. I usually set these ingredients out about 2 hours before I start baking. 
NOTE: Make sure you're buying the blocks of cream cheese, not cream cheese in a tub - and don't use light or reduced fat cream cheese - the cheesecake bars wont' turn out the same if you use anything but full fat blocks of cream cheese. 
NOTE: It is so important NOT to directly add the corn starch to the blueberry mixture without first dissolving it in water, like the recipe says. You will end up with icky clumps of starch in your blueberry sauce if you don't follow the directions. 
NOTE: The first nutritional info box is for the cheesecake bars, the second is for the blueberry sauce


Calories: 375kcal