The ultimate blend of flavors and textures, these cheesecake bars combine smooth as silk cheesecake with blueberry pie filling. You won’t be able to stop at just 1 bite!
If I had to choose just one dessert to enjoy for the rest of my life, without thinking twice it would be cheesecake.
Until now I thought there’s nothing better in this world than chocolate cheesecake but these blueberry pie cheesecake bars made me question my decision. They are outrageously delicious and the ultra creamy filling makes my heart go pitter patter.
The idea of combining blueberry pie and cheesecake came to me out of nowhere. It was like a double craving. On one hand I wanted pie on the other hand I wanted lush cheesecake, so why not combining them, right?
And so I did. 3 times so far! 
The first time I made it in a 11″ round pan. The second time I made these bars and the third time I made individual size cheesecakes.
Needless to say no matter what size or shaped I made this cheesecake, it never lasted too long.
If I have to pick one, the bars are by far my favorite. Although the process is the same no matter if you’re making a round cheesecake, bars or single serving, making bars is so much easier! There’s no fear of cracks like in a round cheesecake nor does it require lots of hands-on preparation like the single serve ones.
Although bars are easier to make, you still have to plan ahead when making this cheesecake. It takes about 40 minutes to bake, 1 hour to cool down in the oven and a couple of hours in the refrigerator. It’s very important to allow the cheesecake to set before cutting into bars.
Just like other cheesecake bars, you start with the crust. My go-to cheesecake crust is a mixture of graham cracker crumbs and melted butter. Just 2 ingredients.
The cheesecake filling has the usual ingredients – cream cheese, eggs, sugar and vanilla extract. To prevent lumps in your cheesecake batter, you have to make sure your eggs and cream cheese are at room temperature.
For the blueberry swirl, I used canned blueberry pie. If blueberries are not your thing, you can easily substitute with other ready-to-go pie filling. Cherry, raspberry, blackberry or even apples. Enjoy these cheesecake bars year round. Keep in mind, you have to use canned pie filling and NOT canned fruit.
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If you enjoyed these blueberry pie cheesecake bars, you may also like
Triple chocolate cheesecake bars
Happy baking,
Roxana
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That looks so delicious, I can’t wait to try the recipe!
Love blueberries and this looks so good! Thanks!
Oh my goodness, stop. These look way to good. Pinning.
Gina
Pink Wings
Carmelatas look amazing
Would I be able to freeze these for a a couple of weeks?
Hi Maureen,
I have not tried freezing any baked goods for a couple of weeks, the longest I probably did was for 1 week to 10 days.
I know cheesecake bars freeze well, but I have no idea how they will be if frozen for a longer period of time.
Roxana
Hi – I can’t wait to make this recipe as I own the mini cheesecake pan you used! My question regarding these mini cheesecakes is how much crust mixture and cheesecake filling did you put into each cheesecake well? Also, you mention that you bake the mini cheesecakes for 25 minutes but do you still leave the pan in the oven for 45 minutes as you do for the bars? Thanks for the recipe and the help!!
Hi Lauren,
So happy to hear you’re going to make the mini cheesecakes. I love cheesecake, it’s one of my favorite dessert!
For these mini cheesecakes, I usually place about 1 tablespoons of graham crackers crumbs into each cheesecake mold and press it down with my fingers or the handle of a wooden spoon.
And yes, I leave the cheesecakes in the oven until lukewarm. It prevents cracking when they get cold.
Roxana
So pieney pie on Facebook is stealing ur pictures and claiming they are her’s
Hi David,
thanks for bringing it to my attention. I can’t find her profile, could you please link to it?
Thanks,
Roxana
Hi, I’m planning on making the adorable mini cheesecakes for my daughter’s 1st birthday. From the picture it looks like you topped them with a dollop of frosting under the blueberries. If so what did you use? Thank you, susan
Hi Susan,
I used whipped cream (a little on the over-whipped side oops)
Happy birthday to your daughter!
I don’t know if I missed it but how many mini cheesecakes will this recipe yield ?
Hi Jessica,
If you’re using the mini cheesecake pan, you will end up with around 16-18 servings, depending how much you fill each cavity before baking.
Roxana