Pumpkin Blueberry Cheesecake Bars
If you’re a fan of both pumpkin and blueberries, this one’s for you. These Pumpkin Blueberry Cheesecake Bars layer a nutty almond and pecan crust, a creamy spiced pumpkin filling, and a scattering of juicy blueberries into one easy, sliceable dessert.
I love a dessert that doesn’t ask much of me but still looks impressive on the table. That’s exactly what these bars are a press-in crust, a filling that comes together with an electric mixer, and blueberries scattered on top before it all bakes into something creamy, jammy, and just a little bit fancy. If you’re into cozy fall bakes like this, you’ll probably also like my Plum Almond Cake, another simple dessert that leans on fruit and a nutty crumb.
Why You’ll Love These Pumpkin Blueberry Cheesecake Bars
- Perfectly Balanced Flavors: These bars strike a harmonious balance between the earthy notes of pumpkin and the sweet, slightly tart taste of blueberries. The creamy cheesecake layer adds a decadent touch that brings all the flavors together.
- Easy to Make: This recipe is designed with simplicity in mind, making it accessible for middle school students and beyond. With clear instructions and readily available ingredients, you can create these bars with ease.
- Festive and Instagram-Worthy: These bars not only taste amazing but also look stunning. The vibrant orange of the pumpkin and the deep blue of the blueberries create a visually appealing dessert that’s perfect for sharing on social media or impressing your guests.
Ingredients You Need To Make Pumpkin Blueberry Cheesecake Bars
Before we dive into the step-by-step instructions, let’s gather the ingredients you’ll need to make these delicious bars:
For the Crust:
- Almond flour
- Pecan flour (or substitute with almond flour)
- Melted butter
- Light brown sugar
- Pinch of salt
For the Filling:
- Cream cheese, at room temperature
- Greek yogurt
- Granulated sugar
- Eggs
- Pumpkin puree
- Vanilla extract
- Pumpkin spice
- Pinch of salt
- Cornstarch
- Blueberries
Ingredient Notes
- Almond and pecan flour: These give the crust its nutty flavor and tender, crumbly texture without any all-purpose flour. If you don’t have pecan flour, all almond flour works fine too.
- Cream cheese: Room temperature is key here it blends into a smooth filling much more easily than cold cream cheese.
- Greek yogurt: Adds a slight tang to the pumpkin bars and helps keep the filling from tasting overly sweet.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spice.
- Cornstarch: Helps the filling set into clean, sliceable bars instead of staying too soft.
- Blueberries: Fresh or frozen both work — just thaw and drain frozen berries first so they don’t add extra liquid to the filling.
How To Make Pumpkin Blueberry Cheesecake Bars
- Preheat the oven. Preheat your oven to 350°F.
- Prepare the baking dish. Line an 8×8 square baking dish with parchment paper for easy removal later.
- Make the crust. In a bowl, combine the almond flour, pecan flour, melted butter, brown sugar, and a pinch of salt until well combined.
- Bake the crust. Press the crust mixture firmly into the prepared dish and bake for 10 minutes.
- Make the filling. While the crust bakes, use an electric mixer to combine the cream cheese, Greek yogurt, granulated sugar, eggs, pumpkin puree, vanilla extract, pumpkin spice, salt, and cornstarch until smooth and creamy.
- Assemble. Remove the crust from the oven and pour the filling over it. Sprinkle the blueberries evenly over the top.
- Bake again. Bake Pumpkin Blueberry Cheesecake Bars for 35–40 minutes, or until the cheesecake is set. The center should be slightly jiggly but not runny.
- Cool and chill. Let the bars cool completely, then refrigerate for at least 3–4 hours, or preferably overnight.
- Serve. Sprinkle with powdered sugar if desired, then cut into squares and enjoy.
Tips for the Best Pumpkin Blueberry Cheesecake Bars
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Press the crust down firmly and evenly so it holds together once sliced.
- Check for doneness by gently shaking the pan the center of the bars should jiggle slightly but not look wet or runny.
- Let the bars chill for the full time (or overnight) before cutting for the cleanest slices.
- Thaw and drain frozen blueberries well before using, so the filling doesn’t turn watery.
Storage and Freezing
- Refrigerator: Store leftovers covered in the fridge for up to 3–4 days.
- Make-ahead: These pumpkin blueberry bars actually benefit from being made a day in advance — chilling overnight helps the flavor and texture come together.
More Dessert Recipes to Try
- Plum Almond Cake
- Cherry Spoon Cake
- Roasted Figs With Yogurt
- Blueberry Ricotta Basil No Churn Ice Cream
Pumpkin blueberry cheesecake bars
Ingredients
Crust
- 1 cup almond flour
- 1/2 cup pecan flour sub with almond flour
- 4 tbsp melted butter
- 1/3 cup light brown sugar
- Pinch of salt
Filling
- 1 8 oz package of cream cheese room temperature
- 1 cup greek yogurt
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- Pinch of salt
- 2 tbsp cornstarch
- 1 cup blueberries
Instructions
- Preheat oven to 350F
- Line a 8×8 square baking dish with parchment paper.
- In a bowl combine all ingredients for the crust.
- Pour the crust mixture into the pan and press down firmly.
- Bake the crust for 10 minutes.
- In the meantime, combine all ingredients for the filling using an electric mixer.
- Pour batter on top if the pre baked crust.
- Add blueberries over the batter.
- Bake in the oven for 35-40 minutes until cheesecake is set.
- Remove from the oven and allow to cool completely before transferring in the refrigerator. Let it cool for 3-4 hours before cutting or preferably overnight.
- Sprinkle powdered sugar if desired.
- Enjoy!
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Frozen blueberries work too — just thaw and drain them first.
- Store leftovers in the refrigerator for up to 3–4 days.
Frequently Asked Questions
Can I use frozen blueberries?
Yes — just thaw and drain them well before adding them to the cheesecake batter so the filling doesn’t turn watery.
Can I use a different nut flour for the crust?
Definitely. Almond and pecan flour work well, but walnut or hazelnut flour can also be substituted depending on what you have or prefer.
How do I store leftover bars?
Cover the dish with plastic wrap or foil and refrigerate for up to 3–4 days.
Can I make this ahead of time?
Yes — making these a day in advance and letting them chill overnight actually improves the flavor and texture.
