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!
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.
For more cheesecake inspiration, try these recipes:
- Perfect Chocolate Cheesecake
- White Chocolate Raspberry Cheesecake
- New York Cheesecake
- Mini Lemon Cheesecakes
- No-Bake Snickers Cheesecake
Blueberry Crumble Cheesecake Bars Recipe
Blueberry Crumble Cheesecake Bars are perfect for celebrating, with a buttery crust, creamy cheesecake layer, and a topping of juicy blueberries and sweet crumble that makes any event extra special.
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Servings: 12 bars
Calories: 330kcal
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.
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NOTES
*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.
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.
Nutrition
Serving: 12serving | Calories: 330kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 472mg | Potassium: 155mg | Fiber: 1g | Sugar: 27g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg
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.