Blueberry Pie Cheesecake Bars are the perfect easy blueberry dessert if you find yourself craving blueberry pie but don’t have the time or patience to spend an hour whipping one up.

Blueberry Cheesecake Bars Recipe

Today’s Blueberry Pie Cheesecake Bars comes from my friend, Samantha, who brought these mouth-watering bars to our monthly bookclub meeting and left everyone clamouring for the recipe.

Not only did she oblige everyone with the recipe, she went home and re-made the recipe and took pictures of the process so I could share it with you!

These delectable squares are a cross between blueberry crumb bars and a juicy-tart blueberry cheesecake. You get two desserts in one – for less than half of the effort. That’s the kind of math I can get behind.

Blueberry cheesecake bars feature a buttery graham cracker base with a blueberry cheesecake and white chocolate topping. It’s decadent, tart, sweet and oh-so-irresistible.

(And for those who might be wondering, our book of the month was Lucy Foley’s The Guest List – and it definitely got me back into mystery books!)

How to store blueberry pie cheesecake bars: Store in an airtight container in the fridge for up to a week.

How to freeze blueberry cheesecake bars: These bars can be frozen but the crispy texture will be lost. To freeze, wrap the bars individually in plastic wrap or tinfoil before storing in airtight freezer container or ziptop freezer bags. (This set of freezer containers is a crazy bargain.)

Blueberry Cheesecake Bars Ingredients

• Sweetened Condensed Milk
• Graham Crackers, crushed
• Butter
• White Sugar
• All Purpose Flour
• Salt
• Baking Powder
• Vanilla Extract
• Egg
• Blueberries (fresh or frozen)
• Cream Cheese, room temperature
• White Chocolate Chips

Scroll down to the printable recipe card for full measurements.

Tip: frozen blueberries can be used in place of fresh blueberries, if desired.

Kitchen Tools You May Find Helpful

• 9”x13” casserole dish <– I like that these have lids for easy storage
• Parchment Paper
• Measuring Cups and Spoons
• Mixing Bowls
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer

How to Make Blueberry Cheesecake Bars

Preheat the oven to 350 degrees.

Line a 9″x13” baking dish with parchment paper, or lightly coat with cooking spray.

Crush graham crackers and combine with melted butter and 2 tbsp of sugar. 

Dump the graham crackers into the parchment paper lined baking dish.

Press the graham crackers into the dish. I used a glass to firmly press the crumbs into a crust.

In a second bowl, combine flour, salt, and baking powder. Set aside.

In a third bowl combine ¾ c sugar, 1 stick of softened butter. Beat on medium speed until creamy. Add in egg and vanilla and mix for 1 minute.

Add the flour mixture, dumping in half, blending and adding the remaining flour mixture.

Spread this dough over the graham crackers, by the spoonful, flattening the dough, with the spoon, as you go.

In a fourth bowl, combine cream cheese and ½ c blueberries. Blend until well combined.

Spread the fruit and cream cheese over the cookie dough layer.

Sprinkle white chocolate chips over the fruit and cream cheese layer.

Sprinkle ½ c of blueberries over the top.

Drizzle with ½ c of sweetened condensed milk.

Bake for 35 minutes.

Allow to cool on the counter for 90 minutes.

Place the baking dish in the fridge for 4 hours, or the freezer for 1 hour before cutting.

Enjoy!

Pin this Easy Blueberry Dessert for your next baking session:

Grab your free printable recipe card for our blueberry pie cheesecake bars recipe:

I hope you enjoy these blueberry pie cheesecake bars as much as my bookclub did!

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