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Classic Blueberry Cheesecake Bars

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When juicy blueberries meet creamy cheesecake in a buttery biscuit crust, you get an irresistible dessert that’s equal parts elegant and comforting. These Classic Blueberry Cheesecake Bars are perfect for any occasion — from afternoon tea to a celebration dessert platter. Their soft, velvety cheesecake filling contrasts beautifully with the crumbly base, while the fresh blueberries bring bursts of fruity sweetness in every bite.

This recipe uses simple ingredients you can easily find at any supermarket. With a bit of patience (mostly for chilling time), you’ll have bakery-quality cheesecake bars that slice neatly and hold their shape beautifully.

Ingredients

Biscuit Base

  • 150 g / 18 Arnott’s Marie crackers (or 16 Graham cracker squares – 8 full sheets)
  • 100 g / 3.5 oz unsalted butter, melted
  • 2 tbsp white sugar

Cheesecake Filling

  • 320 g / 12 oz Philadelphia cream cheese, softened
  • 1 tbsp plain flour
  • ⅓ cup sour cream
  • 220 g / 1 cup white sugar (caster/superfine sugar is best)
  • 1½ tsp vanilla extract
  • Zest of 1 lemon
  • 2 eggs, at room temperature
  • 250 g / 8 oz (~1¾ cups) blueberries (fresh preferred)
  • Icing sugar, for dusting (optional)

Step-by-Step Preparation

Preparing the Pan

  1. Preheat your oven to 160°C / 320°F (fan or standard).
  2. Lightly spray a 20 cm / 9-inch square baking tin with oil.
  3. Line the tin with parchment paper, leaving some paper hanging over the edges — this will make lifting the bars out much easier later.

Making the Biscuit Base

  1. Place the biscuits into a food processor and blitz until they turn into fine crumbs.
  2. Add the melted butter and sugar, then blitz again until the mixture looks like wet sand.
  3. Tip the mixture into the prepared baking tin and press down firmly with the back of a spoon or the base of a glass to form an even layer.

Preparing the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese until completely smooth — avoid whipping too much air into it.
  2. Add the plain flour and mix until just combined.
  3. Add sour cream, sugar, vanilla extract, and lemon zest. Beat again until smooth.
  4. Crack in the eggs one at a time, beating gently after each addition just until incorporated.
  5. Fold in most of the blueberries, keeping a few aside for the topping.

Assembling and Baking

  1. Pour the cheesecake mixture over the biscuit base, spreading it out evenly.
  2. Scatter the reserved blueberries evenly over the top.
  3. Bake for about 35 minutes in a fan oven or 40 minutes in a standard oven.
  4. The center should still have a slight wobble (like jelly), and the surface should be pale with possibly a few small cracks — this is normal.

Cooling and Chilling

  1. Remove from the oven and allow to cool completely in the tin.
  2. Once cooled, cover the tin and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set fully.

Serving

  1. Use the parchment paper overhang to lift the cheesecake slab out of the tin.
  2. Place on a cutting board and slice into bars or squares.
  3. Dust lightly with icing sugar before serving for a pretty finishing touch.

Storage and Make-Ahead Tips

  • Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • They can also be frozen for up to 2 months — just wrap each bar in cling film and place in an airtight container. Thaw overnight in the fridge before serving.
  • For the neatest slices, run a sharp knife under hot water, dry it, and cut in a single motion.

Tips for Perfect Blueberry Cheesecake Bars

  • Use fresh blueberries for the best flavor and texture. If using frozen, do not thaw before adding them to the batter.
  • Don’t overbake — a slightly wobbly center ensures a creamy texture once chilled.
  • Room temperature ingredients help prevent lumps in the cheesecake batter.
  • Avoid overmixing after adding eggs — too much air can cause cracks.
  • Chill thoroughly before cutting to get clean, sharp slices.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes, but keep them frozen until the moment you fold them in. This prevents excess juice from bleeding into the batter.

2. Can I replace the biscuit base with another type of crust?
Absolutely. Digestive biscuits, shortbread cookies, or even chocolate wafer biscuits make great alternatives.

3. How do I know if the cheesecake is done baking?
The edges will look set while the center will still have a slight jiggle. It will firm up fully as it chills.

4. Can I make this recipe gluten-free?
Yes — simply use gluten-free biscuits for the base and replace the plain flour in the filling with a gluten-free flour blend or cornstarch.

5. How do I prevent cracks in the cheesecake?
Don’t overbake, avoid overmixing after adding eggs, and allow the cheesecake to cool gradually before refrigerating.