Blueberry Cheesecake Bars
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Blueberry Cheesecake Bars

Blueberry Cheesecake Bars

  • Prep Time
    15 minutes
  • Cook Time
    40 minutes
  • Serves
  • Experience


  • 2 1/2 cups (625 mL) graham wafer crumbs
  • 1/3 cup (75 mL) melted butter
  • 2 tbsp (30 mL) Lantic/Rogers Coconut Sugar


  • 4 pkg (250 g/8 oz each) brick-style cream cheese, softened
  • 1 cup (250 mL) Lantic/Rogers Coconut Sugar
  • 1 cup (250 mL) sour cream
  • 4 eggs
  • 1 tsp (5 mL) vanilla
  • 1 tsp (5 mL) ground ginger
  • 1 cup (250 mL) fresh blueberries

Blueberry Topping:

  • 2 cups (500 mL) fresh blueberries
  • 1/3 cup (75 mL) Lantic/Rogers Coconut Sugar
  • 1 tbsp (15 mL) cornstarch


  1. Preheat oven to 325°F (160°C). Line 13- x 9-inch (3 L) baking pan with enough foil to leave overhang on sides.
  2. In large bowl, stir together graham wafer crumbs, melted butter and coconut sugar; spread evenly and press firmly into bottom of prepared pan.
  3. Filling: In bowl, beat cream cheese with sugar until fluffy; beat in sour cream. Beat in eggs, one at a time, until smooth. Add vanilla and ginger; fold in blueberries and pour over crust. Bake for 30 to 35 minutes or until golden and set. (Cheesecake may crack slightly.) Let cool completely.
  4. Blueberry Topping: Meanwhile, in saucepan set over medium heat, combine blueberries, coconut sugar and 2 tbsp (30 mL) water; bring to boil. Cook for 5 minutes or until blueberries burst. Whisk cornstarch with 1 tbsp (15 mL) water. Stir into blueberries; bring to boil. Cook for about 2 minutes or until thickened. Let cool.
  5. Spread blueberry topping over cooled cheesecake and refrigerate until set. Cut into 16 bars.
  6. Tip: Cheesecake bars can be made ahead, covered and refrigerated for up to 2 days.

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