Blueberry Crumble Cheesecake Bars Recipe

Blueberry cheesecake bars on parchment paper.

4.82 from 11 votes

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.

Prep Time15

Cook Time55

Chill Time5 30

Total Time6 40

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 330kcal

Author: Andrea

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.

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