Blueberry Crumble Cheesecake Bars Recipe

4.78 from 9 votes

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!

Prep Time15

Cook Time55

Chill Time5 30

Total Time6 40

Course: Cakes & Cheesecakes

Cuisine: American

Servings: bars

Calories: 397kcal

Author: Andrea

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition