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Blueberry Crumble Cheesecake Bars Recipe

Prep Time15 mins
Cook Time55 mins
Chill Time5 hrs 30 mins
Total Time6 hrs 40 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12 bars
Calories: 397kcal

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

Serving: 12g | Calories: 397kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 378mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 812IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg