Blueberry Crumble Cheesecake Bars

This Blueberry Crumble Cheesecake Bars recipe uses a traditional graham cracker crust filled with a vanilla cheesecake, then topped with delicious berries and covered with a layer of sugary buttery crumble. Perfection!
Blueberry Crumble Cheesecake Bars | Life Made Simple
I love baking with fresh blueberries, don’t you? They undergo a magical transformation when exposed to heat that makes them turn that beautiful color and burst on impact.
The other day I knew I wanted to bake something for National Cheesecake Day, I mean, I’m kind of obsessed with cheesecake. Instead of doing something with chocolate or candies, I decided to use the fresh blueberries I had in my refrigerator.
I started off with a traditional graham cracker crust, then filled it with a vanilla cheesecake, topped it with those delicious berries and then cover it with a layer of sugary buttery crumble. Perfection! These bars scream summer to me! I think they’d be great with mixed berries or even peaches too! I know we’ll be eating a few of these to celebrate, how about you?!

Storing Info

These Blueberry Crumble Cheesecake Bars can be stored in the refrigerator for up to 3 days. Yes, you can freeze these bars too. Allow them to cool completely first. You can freeze them individually or the whole dish. Wrap them tightly in plastic wrap and then wrap in aluminum foil. They will freeze for up to 3 months. To thaw take off the aluminum foil and then, you can either thaw in the refrigerator overnight or at room temperature for 2 to 4 hours.
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Blueberry Crumble Cheesecake Bars Recipe

This Blueberry Crumble Cheesecake Bars recipe uses a traditional graham cracker crust filled with a vanilla cheesecake, then topped with delicious berries and covered with a layer of sugary buttery crumble. Perfection!
4.75 from 8 votes
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Chill Time: 5 hours 30 minutes
Total Time: 6 hours 40 minutes
Servings: 12 bars
Calories: 397kcal
Author: Andrea
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For the Filling

  • 12 oz cream cheese
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla - OR vanilla bean paste

For the Blueberries

  • 2 tsp sugar
  • 2 tsp all purpose flour
  • 1 tbsp fresh lemon juice
  • 1 cup fresh blueberries - rinsed and patted dry

For the Crust

  • 10 graham crackers - finely crushed
  • 3 tbsp sugar
  • 4 tbsp butter - melted

For the Crumble Topping

  • 1 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 7 tbsp butter - cold


  • Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
  • In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
  •  In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
  •  In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
  •  In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
  • Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.



NOTE: *The pan will be completely full almost to the top, so make sure it’s 2″ in height! Also, this can be baked in a 9″ round cheesecake pan… although the baking time may vary and the result will be a thinner cheesecake. I have not yet tried this, so I can’t give exact time amounts.


Serving: 12serving | Calories: 397kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 378mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 812IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

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Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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