Blueberry Cheesecake Bars Recipe -
Blueberry Cheesecake Bars Recipe
  • READY IN 1 hr

Blueberry Cheesecake Bars

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"Blueberry preserves and fresh blueberries are the middle layer of these sweet treats."

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Original recipe makes 2 doz. bars Change Servings

    1 hr


  1. Preheat oven to 350 degrees F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
  2. Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.
  3. Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
Kitchen-Friendly View


  • Healthy Living: Trim 3 grams of fat calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese. Plus, you'll save 10 calories per serving, too!
  • Make it Easy: Line 13x9-inch baking pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides of pan. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake out using paper handles. No sticking problem!
  • How to Store: Store in tightly covered container in refrigerator up to 3 days.

Reviews More Reviews

Jun 29, 2009

I followed the recipe exactly except for adding an extra 1/2 cup of blueberries(because my family loves blueberries). Also, I used the Neufchatel Cheese (1/3 less fat cream cheese)as suggested in the recipe footnotes and no one could tell that I had not used regular cream cheese. Prep time was about 30 minutes and baking time was also 30 minutes. Excellent recipe -- I will definitely make this again!

Aug 31, 2009

this is without a doubt one of the best bluerry recipes yet. the only thing i changed was to spray the bottom of the pan with a non-stick cooking spray. excellent!!


13 Ratings

Apr 29, 2009

These are very yummy and easy to serve and grab. I followed the recipe once and also used blueberry pie filling once...both were great!!

Aug 07, 2013

USE LEMON WAFERS FOR THE CRUST. I've been making this recipe for years, the only thing I have now changed is to use the lemon flavored nilla wafers, it's even more amazing than before.

Aug 23, 2010

I'm giving this recipe a 4 only because it was just a bit too sweet for my liking. Other than the too sweet jam ingrediant...these turned out sooo yummy!!! Next time, however, I will just not include the jam and just do a thick layer of whatever fruit I decide to use. Very tastey recipe and I had no trouble with sticking! Thank you!! :)

Mar 23, 2010

I just made these for the first time. Very easy and yummy recipe to make for a gathering. I think next time I may try them with extra blueberries (maybe slightly sweetened) and minus the jam since I thought they were almost a little too sweet. I only had frozen blueberries, but worked great. Also, think this recipe would be excellent for raspberries or strawberries.

Feb 16, 2010

followed the recipe exactly and it turned out amazing...SO GOOD!! will make again. TY!!

Jan 04, 2010

Great recipe! I had some blueberry jam that did not set up very well and used it in this recipe. It worked out great! I was so glad to still be able to use up the jam that did not turn out. I made both steps in my food processor. That made it a very easy recipe.


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