Blueberry Crumble Cheesecake Bars Recipe
These Blueberry Crumble Cheesecake Bars consist of creamy cheesecake, juicy blueberries, and a buttery crumb topping in every delicious bite.
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.
Video
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
