Blueberry Crumble Cheesecake Bars Recipe
These Blueberry Crumble Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer, topped with juicy blueberries and a buttery oat crumble. Perfectly balanced between sweet and tangy, this dessert is baked to perfection and chilled overnight for a luscious, sliceable treat that’s ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Graham Cracker Crust
- 1½ cups crushed graham crackers (about 11 full sheets)
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
For the Crumble Topping
- ½ cup all purpose flour
- ½ cup quick oats
- ⅓ cup brown sugar (packed)
- 4 tbsp unsalted butter, melted
For the Blueberry Topping
- 1½ cups blueberries (fresh or frozen)
- 1 tbsp flour
- 1 tbsp granulated sugar
- Zest of one lemon
For the Cheesecake Filling
- 16 oz. cream cheese (room temperature)
- ¾ cup granulated sugar
- ¼ cup sour cream (room temperature)
- ¼ tsp salt
- 1½ tsp vanilla extract
- 3 large eggs (room temperature)
Instructions
- Preheat and prepare pan: Preheat your oven to 325℉ and line an 8×8 baking pan with parchment paper, securing the sides with binder clips if needed to keep the paper in place.
- Make the crust: Using a food processor, pulse the graham crackers until finely crushed. In a bowl, combine the crushed crackers with 2 tablespoons granulated sugar, then stir in the melted butter until evenly moistened. Press this mixture firmly but gently into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then remove and allow to cool.
- Prepare the crumble topping: In a small bowl, mix together the flour, quick oats, and brown sugar. Add the melted butter and stir until the mixture is crumbly. Set aside.
- Prepare the blueberry topping: In a separate bowl, toss the blueberries with 1 tablespoon flour, 1 tablespoon granulated sugar, and the lemon zest until well coated. If using frozen blueberries, do not thaw; place the prepared berries in the freezer until ready to assemble.
- Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese with the sugar on medium speed until smooth and creamy, about 3 minutes, scraping down the bowl as needed. Add the sour cream and blend until combined. Mix in vanilla extract and salt. Add eggs one at a time, mixing just until incorporated. Avoid overmixing.
- Assemble the bars: Pour the cheesecake batter over the cooled crust in the baking pan. Evenly spread the blueberry topping over the cheesecake, then sprinkle the crumble topping on the very top.
- Bake: Bake in the preheated oven for 40-45 minutes. The edges should puff and set, while the center will still have a slight jiggle. If needed, extend baking by 5-10 minutes if the center is too wobbly, especially when using frozen berries.
- Cool and chill: Remove from oven and allow to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
- Cut and serve: Warm a knife under hot water, wipe dry, and make clean slices through the cheesecake bars. Wipe the knife between cuts to ensure neat pieces.
Notes
- You can use fresh or frozen blueberries for the topping. If frozen, do not thaw before using, but extend the baking time slightly to compensate.
- Room temperature cream cheese and eggs help achieve a smooth batter without lumps.
- Press the graham cracker crust gently, don’t over-compact to avoid a dense base.
- Chilling the bars overnight improves texture and flavor melding.
- Warming and wiping the knife between slices helps make clean cuts without cracking.
