Impress your family and friends with these moist, creamy, and crunchy Blueberry Cheesecake Bars. This delicious, refreshing, and easy to make summer dessert is a real crowd pleaser.
A simple oatmeal cookie crust is topped with preserve and fresh, juicy blueberries and finished with a layer of cream cheese topping.
Our entire family loves cheesecake.
But especially my dad. As long as I can remember cheesecake has been his favorite dessert. In fact, German Cheesecake was the first (and only) recipe my dad ever taught me. To be honest, I think it is the only recipe he knows..
This easy creamy cheesecake recipe can be made in advance. Perfect for summer picnics, dessert buffets, or an everyday treat. Best of all it just takes about 25 minutes to prepare this delicious recipe.
Related Summer Baking Recipe: German Strawberry Torte
This recipe includes some of my favorite flavors: blueberries and cheesecake.
What You'll Need
CRUST
- 1 stick BUTTER, unsalted, room temperature
- 1 ¼ cup FLOUR, all-purpose
- 1 cup OATS, quick-cooking
- ½ cup BROWN SUGAR
- 1 teaspoon BAKING POWDER
- 1 teaspoon SALT
FILLING
- 6 ounces BLUEBERRY PRESERVE
- 12 ounces BLUEBERRIES
TOPPING
- 1 cup HEAVY CREAM
- 24 ounces CREAM CHEESE (3 eight-ounce packages)
- 3 large EGGS
- ½ cup SUGAR
How To Make Blueberry Cheesecake Bars
Making this summer dessert consists of three parts: crust, filling, and topping. Making each layer is extremely easy. This is also a great recipe to get your kids involved in baking.
1. Making the Crust
- Cream butter, sugar, and one egg with an electric mixer on medium speed. Add all-purpose flour, baking powder, and salt and continue to beat on medium-low speed until well combined. Add in quick-cooking oats.
- Transfer the dough onto the baking sheet and press it into the bottom of the pan.
2. Making The Cream Cheese Filling
- Combine cream cheese and sugar until beat until creamy.
- Add eggs and whipping cream and continue to beat until all ingredients are well combined and the batter is smooth.
3. Assembly, Baking + Chilling
- Spread a thin layer of blueberry jam over the dough. Top with fresh blueberries.
- Pour creamy cheesecake filling over blueberries.
- Bake the blueberry cheesecake at 350 degrees Fahrenheit for 45 minutes. Use a wooden toothpick to check for doneness.
- Allow the cheesecake to cool to room temperature. About 1 hour. Transfer into the fridge and chill for 2 hours. Serve and enjoy
Recipe Tips
- Instead of blueberries, try this recipe with fresh strawberries. If you do, I recommend cutting the fresh strawberries into small pieces. Try making the recipe with this strawberry preserve, it's one of my favorite preserves.
- If you don't have fresh blueberries, use frozen ones instead.
- You can also try to experiment with adding multiple kinds of fruit. Try half blueberry and half blackberries for a fun twist.
Don't feel like making an oatmeal cookie crust? Make a quick Graham Cracker Crust Instead
No problem, just substitute the oatmeal cookie crust with a graham cracker crust.
Making this adjustment is easy.
Simply combine 1 ¾ cups of crushed graham crackers, 3 tablespoons of sugar, and ½ cup of melted butter in a bowl.
Transfer dough into the baking pan and press the dough into the bottom of the pan. Proceed with the recipe as described above.
More Easy Desserts
- Bee Sting Cake (Bienenstich)
- Streuselkuchen
- Key Lime Cookies
- No Bake Strawberry Cheesecake
- Cherry Crumb Cake
Blueberry Cheesecake Bars
Ingredients
Crust
- 1 stick butter room temperature
- ½ cup brown sugar
- 1 large egg
- 1¼ cup flour all purpose
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup rolled oats
Filling
- ½ cup blueberry preserve
- 6 ounces blueberries
Topping
- 1 cup heavy whipping cream
- 3 large eggs
- ½ cup sugar granulated
- 3 8-ounce cream cheese full fat
Instructions
Making The Crust
- Cream butter, brown sugar, and one egg with an electric mixer on medium speed until fluffy. Add all purpose flour, baking powder, and salt and continue to beat on medium-low speed until the mixture turns into a dough. Mix in quick cooking oats.
Making The Cream Cheese Topping
- Usa a large mixing bowl to combine cream cheese and sugar until beat with an electric mixer on medium speed until smooth. Add eggs and whipping cream and continue to beat until all ingredients are well combined and the batter is creamy.
Assembly and Bake
- Transfer the dough onto the baking sheet and press it into the bottom of the pan
- Covet dough with blueberry preserve and sprinkle with fresh blueberries.
- Pour creamy cheesecake filling over blueberries.
- Bake the blueberry cheesecake for 45 minutes. Use a wooden toothpick to check for doneness.
- Allow the cheesecake to cool to room temperature. About 1 hour. Transfer into the fridge and chill for 1 hours. Serve and enjoy.