Classic Blueberry Cheesecake Bars
Juicy blueberries meet a creamy, light cheesecake in this indulgent bar. Inspired by New York and Japanese baked cheesecakes, it is rich yet airy. Perfect for a sweet treat or dessert. The cheesecake is baked with a crisp biscuit base and topped with fresh blueberries for an irresistible finish.
| Cuisine | Western |
| Category | Dessert |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Chilling Time | 4 hours |
| Total Time | 4 hours 50 minutes |
| Servings | 16 servings |
| Difficulty | Medium |
| Published | 8/15/2025 |
Instructions
- 1
Preheat oven to 160°C / 320°F (all oven types).
- 2
Spray a 20cm / 9″ square tin with oil and line with baking/parchment paper with overhang to lift out later.
- 3
Place biscuits in a food processor and blitz until fine crumbs form. Add melted butter and 2 tbsp sugar, blitz to combine until mixture resembles wet sand.
- 4
Pour biscuit mixture into tin and press firmly with flat-bottomed object to form base.
- 5
Beat cream cheese until smooth, not fluffy. Add flour and beat until just combined.
- 6
Add sour cream, sugar, vanilla extract, and lemon zest. Beat until combined. Add eggs one at a time, beating gently after each addition.
- 7
Fold in most of the blueberries, reserving some for topping. Pour mixture into tin and smooth surface. Top with remaining blueberries.
- 8
Bake for 35 minutes (fan/convection) or 40 minutes (standard) until cheesecake is set but the center slightly wobbles. Surface should not brown significantly; minor cracks are normal.
- 9
Cool in tin, then refrigerate covered for at least 4 hours. Lift out using paper overhang, dust with icing sugar if desired, and cut into squares or bars to serve.
Nutrition Information
| Calories | 280 |
| Protein | 5g |
| Carbohydrates | 32g |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 75mg |
| Sodium | 150mg |
| Potassium | 120mg |
| Fiber | 2g |
| Sugar | 21g |
| Vitamin A | 550IU |
| Vitamin C | 4mg |
| Calcium | 120mg |
| Iron | 1mg |
Recipe Notes
Base – Any plain sweet biscuit can be substituted. Blitzing in a food processor gives a fine crumb, or bash with a rolling pin in a ziplock bag and mix with butter manually.
Filling – Do not overbeat cream cheese; overly fluffy filling is prone to cracking, especially near blueberries. Wooden spoon or whisk works fine.
Optional – Make a glistening blueberry sauce for the top instead of folding berries in. Refer to No Bake cheesecake bars recipe for method.
Recipe Origin – Adapted from Classic Baked Cheesecake recipe.
Surface cracks – Minor cracks on the surface are normal, especially around blueberries. Dust with icing sugar to enhance appearance.
Storage – Refrigerate covered for up to 4 days. Cheesecake bars can also be frozen for later consumption.
Serving – Dust with icing sugar before serving for a visually appealing finish.
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