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These easy blueberry cheesecake bars are a lighter, simpler way to enjoy all the creamy flavor of classic cheesecake in a more manageable dessert.
Made with a graham cracker crust, a smooth cheesecake filling, blueberry fruit spread, and fresh blueberries, these bars are always a family favorite.
If you’re looking for an easy dessert that delivers all the flavor of cheesecake without the fuss of a traditional baked cheesecake, this recipe is a great one to keep on hand.
Ingredients
- Unsalted butter (softened) – Helps bind the graham cracker crust. You can reduce slightly for a lighter crust or use light butter if preferred.
- Graham cracker crumbs – Forms the base of the crust. You can also use crushed digestive biscuits or reduced-sugar graham crackers if desired.
- Fat-free cream cheese (softened) – Adds lightness to the filling while keeping it creamy.
- Reduced-fat cream cheese (softened) – Blends with fat-free cream cheese for a richer, smoother texture without going full-fat.
- Sugar – Sweetens the cheesecake filling. You can slightly reduce or substitute part with a baking-friendly sugar alternative if preferred.
- Eggs – Help set the cheesecake layer.
- Vanilla extract – Adds warmth and enhances flavor.
- Lemon juice – Brightens the filling and balances the sweetness. Fresh lemon juice works best.
- Blueberry fruit spread – Adds a sweet blueberry layer. You can also use sugar-free fruit spread or jam depending on preference.
- Fresh blueberries – Add texture and fresh fruit flavor. Frozen blueberries can also be used—no need to thaw.
How Many Calories and WW Points?
According to my calculations, each enlightened cheesecake bar has about 108 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Blueberry Cheesecake Bars
- Preheat oven to 350°F.
- In a 9×13-inch baking pan, mix melted butter and graham cracker crumbs until combined. Press firmly into an even crust layer. Refrigerate while preparing filling.
- In a large bowl, beat cream cheeses with an electric mixer (affiliate link) until smooth and creamy.
- Add sugar, eggs, vanilla, and lemon juice. Mix until fully combined and smooth.
- Stir fruit spread in the jar until spreadable, then gently spread over the chilled crust.
- Sprinkle fresh blueberries evenly over the fruit spread layer.
- Pour cheesecake mixture over the top and spread evenly.
- Bake for about 30 minutes, or until set and slightly puffed.
- Cool completely at room temperature, then refrigerate until fully chilled.
- Cut into 32 bars before serving.
Recipe Notes
These blueberry cheesecake bars are a great alternative to a full cheesecake when you want something simpler and more portion-controlled. They deliver all the creamy, tangy flavor of cheesecake without needing a water bath or complicated technique.
Using a combination of fat-free and reduced-fat cream cheese helps lighten the recipe while still keeping a smooth, creamy texture. The thin graham cracker crust also keeps the bars from feeling too heavy.
For variations, try swapping the blueberry layer for:
- strawberry fruit spread + fresh strawberries
- raspberry fruit spread + fresh raspberries
- mixed berry jam + blueberries or blackberries
Serving Suggestions
These cheesecake bars are best served chilled. For an extra touch, you can top with:
- fresh whipped topping
- extra fresh berries
- a light dusting of powdered sugar
If you’ve made these low calorie Blueberry Cheesecake Bars, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Blueberry Cheesecake Bars Recipe
Ingredients
- 2 tablespoons unsalted butter, softened
- 1 cup graham cracker crumbs (about 6 whole graham crackers)
- 1 package (8 ounces) fat-free cream cheese, softened
- 1 package (8 ounces) reduced-fat cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 jar (10 ounces) blueberry fruit spread
- 1 cup blueberries
Instructions
- Preheat the oven to 350F.
- Mix butter and graham cracker crumbs in a 9×13-inch baking pan. Press the mixture firmly into the bottom of the pan creating a thin even layer. Refrigerate while you prepare the filling.
- In a large mixing bowl (affiliate link) beat the cream cheeses with an electric mixer (affiliate link) on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.
- Stir the fruit spread around in the jar until it is spreadable and then spread it evenly over the crust. Sprinkle blueberries over the jam. Spread the cream cheese mixture evenly over the blueberries.
- Bake for 30 minutes, until set and slightly puffed.
- Remove from the oven and allow to cool to room temperature before covering with plastic wrap and placing in the refrigerator to chill completely.
- Cut into 32 bars before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) For variations, try swapping the blueberry layer for:
- strawberry fruit spread + fresh strawberries
- raspberry fruit spread + fresh raspberries
- mixed berry jam + blueberries or blackberries
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe and it is good, but I am going to try it again with making the graham crust a little thicker and instead of putting in fridge, I’m going to bake in over for 5-10 min and then cool while finishing making the cream cheese filling. I also use blueberry pie filling instead of the blueberry spread. When I tried using the blueberry spread it caused your graham cracker crust to mix in with the spread. Use also need to oil the bottom of your baking dish before you put your graham cracker mix in dish, it remains in place much better.
Am I correct that this made in a 9×13 pan yields 32 servings ? That seems like hardly a bite. Please correct me if I’m wrong. thanks!
Yes, Sue you are correct! It’s a little serving for 4 WW Freestyle SmartPoints 🙂 – Martha
These look yummy! What kind of fruit spread do you use? I make a homemade sugar free berry compote. I’m wondering if that might work.
Hi Julie, I like the St. Dalfour fruit spreads. Your sugar free berry compote sounds delicious and think it should work well.
How many grams of sugar in this recipe. WW is now doing SmartPoints, and we need to calculate the sugars. Thank you.
Hi Irene, I haven’t had a chance to update this recipe. Sorry about that. You can always run it through your WW recipe builder to determn the SmartPoints. Though I’ve found that as a rough guesstimate, most sweet treats have doubled in points. Hope this helps. – Martha
Faye,
You should be able to keep these for several days in the refrigerator. They will get a bit denser. I’ve never had them last more than about 3 days, though 🙂
If anyone knows please e-mail me
How long can you can you keep the blueberry cheesecake bars in the fridge
My mouth is watering over these. I wish that I had blueberry jam here at home because I would be making these right now. I’ve added them to my “to make” list!
Thanks for sharing the recipe!
Thanks, Jacque. I liked the ratio of cheesecake and fruit which was much more balanced than with a huge thick cheesecake.
Mmmm, those look like the perfect ratio of cheesecake and fruit. Yummy!