These Blueberry Crumble Cheesecake Bars consist of creamy cheesecake, juicy blueberries, and a buttery crumb topping in every delicious bite.
These Blueberry Crumble Cheesecake Bars are a rich, fruity dessert with layers of buttery crust, smooth cheesecake filling, juicy blueberries, and a golden crumble topping. The creamy cheesecake pairs beautifully with the sweet-tart berries, while the crumb topping adds a delicious contrast in texture.
I love cheesecake and this is an easy way to make and enjoy it! For more easy cheesecake bars you have to check out my Pumpkin Pie Cheesecake Bars, Raspberry Nutella Swirl Cheesecake Bars, and No-Bake Cheesecake Bars.
Table of Contents
Why You’ll Love These Blueberry Crumble Cheesecake Bars
- By making this in a square pan compared to a round springform pan you still get 12 portions without having to deal with any cracking on the top of the cheesecake or difficulty in slicing.
- This recipe combines multiple desserts into one making it a one of a kind recipe!
- Fresh blueberries bake into a juicy fruit layer above the cheesecake, bringing acidity and vivid color to the cheesecake bars.
Recipe Ingredients
Cream Cheese – This gives the cheesecake layer its rich texture and tangy flavor. It’s essential for creating a smooth, creamy base for the cheesecake.
Fresh Blueberries – Fresh blueberries add a sweet and juicy layer to these bars. If frozen berries are more convenient, thaw and pat them dry before using.
Butter – Melted butter binds the crust, while cold butter in the crumble topping creates a crisp, golden finish when baked.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Crust Options – For a richer base, use a shortbread cookie crust instead of graham crackers. Vanilla wafers or digestive biscuits can also give the bars a distinct and tasty twist.
Almond Extract – Swap vanilla extract with almond extract in the cheesecake filling to add a delicate nutty flavor.
How to Make Blueberry Crumble Cheesecake Bars
Step 1: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least two sides for easy removal.
Step 2: In a medium-sized mixing bowl, combine the crust ingredients. Spread the mixture into the prepared pan, creating an even layer. Press it flat with the bottom of a measuring cup. Place in the oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
Step 3: In a small mixing bowl, combine all the blueberry ingredients. Toss gently to combine and set aside.
Step 4: In a medium-sized mixing bowl, combine all the crumble topping ingredients. Cut the butter in with a pastry blender until the mixture is coarse, then set aside.
Step 5: In the bowl of a stand mixer, beat together the cream cheese, sour cream, and sugar until smooth. NOTE: It’s important that the cream cheese, sour cream, and eggs are at room temperature; otherwise, you’ll end up with a clumpy batter! With the mixer on low speed, add the vanilla, salt, and one egg. Mix until combined, then add the remaining egg and mix until incorporated.
Step 6: Pour the cheesecake batter over the baked (and slightly cooled) crust. Spread evenly with a spatula. Carefully place the blueberry mixture over the top, evenly covering the cheesecake. Finally, top with the crumble. Place in the oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown. Remove from the oven and allow to cool for 1½ hours or until it reaches room temperature. Place in the refrigerator and chill for at least 4 hours before removing, cutting, and serving.
Expert Tips
Check the Crumble Topping Near the End – During the last few minutes of baking, check the crumble topping. If it isn’t browning evenly, you can turn on the broiler for 1-2 minutes for a golden finish.
Use a Food Processor for the Crust – Crush the graham crackers in a food processor to achieve a fine, even texture. This makes it easier to pack the crust into the pan and creates a smoother base.
FAQs
These bars are best enjoyed chilled. Add a dollop of whipped cream and a sprinkle of powdered sugar just before serving.
Yes, other fruits like raspberries, blackberries, strawberries, or peaches work well as substitutes. Cut the fruit into small, even pieces and dry thoroughly to avoid extra moisture.
Storage Information
To STORE these Blueberry Crumble Cheesecake Bars, place them in an airtight container and refrigerate for up to 3 days. For longer storage, FREEZE the bars by first allowing them to cool completely. Wrap them tightly in plastic wrap, then wrap them in aluminum foil. They can be frozen for up to 3 months.
To serve, remove the aluminum foil and thaw the bars in the refrigerator overnight or at room temperature for 2 to 4 hours.
More Delicious Cheesecakes to Try
Blueberry Crumble Cheesecake Bars Recipe
Ingredients
For the Filling
- 12 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup sugar
- 2 large 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 tablespoons 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
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least two sides for easy removal.
- In a medium-sized mixing bowl, combine the crust ingredients. Spread the mixture into the prepared pan, creating an even layer. Press it flat with the bottom of a measuring cup. Place in the oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
- In a small mixing bowl, combine all the blueberry ingredients. Toss gently to combine and set aside.
- In a medium-sized mixing bowl, combine all the crumble topping ingredients. Cut the butter in with a pastry blender until the mixture is coarse, then set aside.
- In the bowl of a stand mixer, beat together the cream cheese, sour cream, and sugar until smooth. NOTE: It’s important that the cream cheese, sour cream, and eggs are at room temperature; otherwise, you’ll end up with a clumpy batter! With the mixer on low speed, add the vanilla, salt, and one egg. Mix until combined, then add the remaining egg and mix until incorporated.
- Pour the cheesecake batter over the baked (and slightly cooled) crust. Spread evenly with a spatula. Carefully place the blueberry mixture over the top, evenly covering the cheesecake. Finally, top with the crumble. Place in the oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown. Remove from the oven and allow to cool for 1½ hours or until it reaches room temperature. Place in the refrigerator and chill for at least 4 hours before removing, cutting, and serving.
The buttery crumble with the cheesecake layer was seriously so good!!!
Soooo good!
Can I substitute fresh for frozen blueberries?
Hi Amber,
You can absolutely use frozen blueberries in this Blueberry Crumble Cheesecake Bars recipe with a few simple adjustments:
Do not thaw the blueberries — thawing causes them to release too much liquid and bleed into the cheesecake layer.
Optionally, pat the frozen blueberries lightly with paper towels just before mixing if they seem frosty to reduce excess moisture.
Toss them in the flour and sugar mixture as directed, but increase the flour slightly (to about 1 tablespoon) to help absorb extra moisture.
Add 5–10 minutes to the bake time if the center of the cheesecake still looks too soft due to the colder berries.