Blueberry Ribbon Cheesecake Bars
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Blueberry Ribbon Cheesecake Bars

Servings: 16


For oat crust

  • 1 1/4 cups all purpose flour
  • 1 cup regular oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter softened
  • 1/4 tsp salt
  • 1/4 tsp baking soda

For blueberry filling

  • 4 cups blueberries divided
  • 1/4 cup sugar
  • 1 tsp fresh lemon juice

For cheesecake

  • 2 8 oz packages cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract


  • Heat oven to 325.

For the crust:

  • Combine all crust ingredients. Mix until crumbly. Press into a greased 9 x 13 baking pan. Bake for 12-15 minutes or until light brown.

For the blueberry ribbon:

  • In a small sauce pan over medium heat combine 3 cups of blueberries, sugar and lemon. Cook over medium heat stirring often for about 15 minutes or until mixture begins to thicken. Remove from heat.
  • Cool slightly. Spread evenly over oat crust. Arrange 1 cup of blueberries over top of blueberry syrup.

For the cheesecake:

  • Beat cream cheese until smooth in a large mixing bowl on medium speed for 2-3 minutes. Gradually add sugar. Beat in eggs, one at a time. Mix in vanilla.
  • Pour the filing over the blueberries. Bake the bars until the edges are set but the center still jiggles slightly, about 35-40 minutes.