Blueberry Cheesecake Bars - Kraft Recipes Top
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Blueberry Cheesecake Bars

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Total Time

24 servings

Set the bar higher with Blueberry Cheesecake Bars! This crowd-pleasing Blueberry Cheesecake Bar features juicy blueberries on a graham cracker crust.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
  • Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until blended.
  • Stir preserves in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.
  • Bake 30 min. or until slightly puffed. Cool completely before cutting into bars.

Special Equipment Needed


Prepare as directed with PHILADELPHIA Neufchatel Cheese.

How to Soften the Cream Cheese

To soften cream cheese, place a completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. Add 15 sec. for each additional package of cream cheese.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

How to Store

Store in tightly covered container in refrigerator up to 3 days.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 190
Total fat 10g
Saturated fat 6g
Cholesterol 45mg
Sodium 150mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wow! Wow!! I made these as an alternative dessert for Thanksgiving, and they were more popular than the pies! I followed the 'make it easy' direction for placing parchment paper on the bottom of the pan and they slipped out like magic (after they cooled fully) and were soooo easy to cut into bars. Then I placed parchment paper in between the layers of bars that I placed into a large tupperware container for travel and they looked great when they came out. I will be making these over and over using fresh blueberries - they look exactly like the picture!
Date published: 2006-11-24
Rated 5 out of 5 by from Already made this 2x's in less than a week! Already made this 2x's in less than a week! I made it low-fat......2 blocks of low fat cream cheese, sugarless (sugar substitue) blackberry jam (tastes incredible, won't go back to the blueberry), low-fat cinnamon sugar graham crackers (could use plain low fat ones as well), cholest. free eggs, and only a tad over a 1/2 cup of sugar. It was fabulous both times and I had at least 6 people request the recipe - 2 have already made it this week as well and followed the substitutions I made. It's great and I can't imagine it tasting any better, plus it's soooo much healthier!
Date published: 2006-07-02
Rated 4 out of 5 by from Easy to make! Easy to make! Great taste! The only jar of blueberry jam I could find was a 10 oz. jar. I used all of it anyway. The crust was crumbly when trying to spread the jam, and crumbly when serving the finished bars. I'm wondering about baking the crust for a few minutes before adding the filling ingredients next time - perhaps it would be less crumbly. <<< From Mary, Kraft Kitchens Expert ~ Refrigerate the crust while preparing the cheesecake filling. This will firm up the butter in the crust and reduce the crumbliness. >>>
Date published: 2005-06-14
Rated 4 out of 5 by from Great recipe. Great recipe. I made this for a church pitch-in and it went over well. I increased the preserves to 12oz instead of 10oz (just used the entire jar) and also increased the fresh blueberries to 1 pint. It helps to microwave the preserves about 20 seconds to make it runny and easier to spread. It also took just a little longer than the 30 min to bake. I plan to make this recipe again.
Date published: 2005-08-02
Rated 5 out of 5 by from A great summertime dessert recipe! A great summertime dessert recipe!! I did change the directions, however, for my own use: * I only had 1 1/2 c. graham cracker crumbs, but that made enough crust for my use; I also mixed the crumbs with the butter prior to lining the pan with them. *The smallest jar I could find was 10-oz of blueberry fruit spead, so I used that--spreading it with my fingers worked like a charm! *I used a whole pint of blueberries instead of just one cup. Yum! I can't wait to make this recipe again, and use other fruits with it!!
Date published: 2005-06-20
Rated 5 out of 5 by from First time I made this according to the recipe for a potlock. First time I made this according to the recipe for a potlock. I bought blueberry preserves, but i had a hard time spreading it on the graham crackers and ran out of preserves before i reached the edge. I added a little grape jam to finsh the edges. I think the preserves would spread easier. The second time i made this, I used what i had on hand, Fresh strawberries and Strawberry preserves. I halve the recipe and used a graham cracker pie crust. It was even easier than the first time and a perfect size for home.
Date published: 2005-09-08
Rated 4 out of 5 by from I chose this recipe because we LOVE blueberries and cheescake in this house* I changed a few... I chose this recipe because we LOVE blueberries and cheescake in this house* I changed a few things. I used 8T butter (to hold grahams together better), 20 oz of blueberry reduced sugar preserves which is also easier to spead because it is thinner than regular preserves(Trader joes brand) because I think jam overall is too sweet. I put 1/2 preserves then a whole pint of fresh blueberries and then spread the other half over that. I also added 1T lemon juice to the cheescake mixture when I added the vanilla (I do this for all my cheescake recipes it adds to the flavor). If you make the crust first and let it sit in the fridge for at least 30 minutes then you shouldn't have a problem with the crust coming up on you as you spread the preserves. Very good can't wait to try it with other fruit combos!
Date published: 2006-06-03
Rated 4 out of 5 by from I made the blueberry cheesecake bars just as recipe directed the first time. I made the blueberry cheesecake bars just as recipe directed the first time. I found that the jam was hard to spread on the graham cracker mixture before baking. Although the end results were good the crust would have been lighter if it was baked about 10 minutes and cooled slightly before proceeding with jam and cheesecake topping. I made the recipe again this weekend using a prepared packaged sugar cookie recipe. Pressed onto bottom of 13 x 9, sprinkled lightly with cinnamon and baked for about 20 minutes. Cooled slightly and proceeded with remaining recipe as called for. Sprinkle lightly with cinnamon while warm and press 1 berry per estimated bar. I already handed out the recipe 3x. Would also be good trying different fruit and preserve combos.strawberry, etc.. A simple keeper with rave reviews ~ENJOY!
Date published: 2005-07-21
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