These easy Blueberry Crumble Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake filling, juicy blueberries, and a golden crumble topping, and all in one delicious bite!
I can't get enough of summer desserts, especially these Blueberry Crumble Cheesecake Bars. They start off with my base Vanilla Cheesecake Bars recipe, but topped with a layer of sweet, juicy blueberries, and finished with a buttery crumble topping. Oh my goodness! They're SO delicious. The layer of cheesecake is incredibly creamy, and it complements the sweet blueberries, and don't even get me started on that crumble topping!! Reminds me of a Blueberry Coffee Cake! The best part? NO water bath.
Love easy cheesecakes? Try these Biscoff Cheesecake Bars or Dubai Chocolate Cheesecake Bars.
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♥ Why You'll Love This Recipe
Creamy cheesecake layer - This cheesecake recipe uses my favorite Vanilla Cheesecake recipe as a base. It's so easy, it comes out perfect every time, and it truly makes every variation incredible.
Layers - Graham cracker crust, creamy cheesecake, blueberries, and crumble topping create the perfect layered cheesecake. The combination of flavors and textures make every bite delicious!
Crumble Topping - Who doesn't love a crumble topping? Honestly, the added crunch and sweetness is so good. The crumble topping is adapted from my Apple Crumble Cheesecake recipe.
No water bath - The beauty of these Cheesecake Bars is that there's no water bath required. You will get the most beautiful and tasty cheesecake without the fuss of a water bath. Just follow all the directions and tips of this recipe.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Graham Cracker Crust
Graham Crackers: You'll need about 12 full sheets of graham crackers.
Sugar: I use granulated sugar. You can even use brown sugar.
Butter: Make sure your butter is melted.
Crumble & Blueberries
Sugar: Brown sugar is best for the crumble. You can use it for the blueberries too, or just stick with granulated sugar.
Oats: I love using quick oats because I usually buy that to eat for breakfast, but if all you have is old fashion, you could use that, or you could pulse it a few times before adding it to the crumble.
Blueberries: Fresh or frozen both work. Use what you have. Make sure not to thaw the frozen blueberries.
Cheesecake Bars
Cream Cheese: Make sure you're using full fat, blocks of cream cheese and they've come to room temperature.
Sour cream: I like to use full fat sour cream. You can use full fat greek yogurt instead. Make sure it's at room temperature.
Eggs: Make sure your eggs are at room temperature before starting. This is incredibly important!
Vanilla: You can use regular vanilla extract or vanilla bean.
See recipe card for quantities.
⇄ Substitutions
Greek Yogurt - Instead of sour cream, you can use full fat greek yogurt.
Biscoff cookies - You can take the crust to a whole new level and use Biscoff cookies instead, like my Biscoff Cheesecake Bars.
✨ Variations
Mixed Berries: You can switch it up and use a mix of berries like blueberries, blackberries and raspberries.
Nuts: You can add nuts to the crumble, like almonds or pecans and walnuts, for an extra crunch.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch Square USA pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer or a handheld mixer for the cheesecake.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Using a food processor, pulse the graham crackers until crushed, then mix in the sugar, then add the melted butter.
Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.
Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
While it bakes, prep the crumble by adding all the ingredients in a bowl and mix and set aside. In another bowl, add the blueberries, flour, sugar, and lemon zest, mix and set aside.
Step 2
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.
Add the sour cream, and beat together until combined. Scrape down the bowl and add the vanilla extract and salt and mix until combined.
Step 3
Lastly, add eggs and beat until combined. Don't over mix. Just until all the eggs are combined.
Step 4
Pour the batter into the prepared pan
Step 5
Top with blueberries, making sure to spread it around.
💡 Hint: If using frozen berries, you'll need to add another 5-10 minutes to the bake
Step 6
Lastly, top with crumble topping.
Bake for 40-45 minutes. When done baking, the sides of the cheesecake will have puffed up and set. The middle of the cheesecake will have a slight jiggle. If it's still too wobbly, add another 5 minutes to the bake.
🎩Trick: To cut even slices, warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts. I like to run my knife under water before each cut (but make sure to wipe the knife dry before cutting).
💬 FAQ
If your cheesecake bars are not set in the center, even after chilling overnight, then it's possible it didn't bake enough. Once baked, you'll see a very slight jiggle in the center; it shouldn't be too wobbly.
Yes! I usually have frozen fruit in my freezer. Don't thaw and keep them frozen. You'll need to add 5-10 minutes to the bake time.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: For these cheesecake bars, it's very important that all ingredients are at room temperature, especially the cream cheese and eggs.
Full Fat Cream Cheese: Use full fat cream cheese that comes in blocks and not the tubs.
Line pans: Prep your pan with parchment paper.
Correct pan: Make sure to use the correct type of pan. Baking with metal pans yields better results.
Don't over mix: Once eggs are incorporated, stop mixing. Over mixing could result in cracks.
Don't over bake: Start checking the cheesecake bars at 40 minutes to ensure you don't over bake.
Cool to room temperature: Once baked, make sure to cool completely at room temperature.
Refrigerate overnight: For best results, refrigerate at least 4 hours.
Cut clean slices: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts. I like to run my knife under water before each cut (but make sure to wipe the knife dry before cutting).
❄ Storage
Store Blueberry Crumble Cheesecake in the refrigerator for 4-5 days.
📖 Recipe Card
Blueberry Crumble Cheesecake Bars
Equipment
- 1 Mixing Bowl
- 1 handheld mixer
- 1 Spatula
Ingredients
Graham Cracker Crust
- 1½ cups (170 g) crushed graham crackers about 11 full sheets
- 2 tablespoon granulated sugar
- 5 tablespoon (84 g) unsalted butter, melted
Crumble Topping
- ½ cup (60 g) all purpose flour
- ½ cup (40 g) quick oats
- ⅓ cup (66 g) brown sugar packed
- 4 tablespoon (56 g) unsalted butter melted
Blueberry Topping
- 1½ cups (230 g) blueberries fresh or frozen (see notes)
- 1 tablespoon flour
- 1 tablespoon granulated sugar
- zest of one lemon
Cheesecake Bars
- 16 oz. (455 g) cream cheese room temperature (see notes)
- ¾ cup (150 g) granulated sugar
- ¼ cup (65 g) sour cream room temperautre
- ¼ teaspoon salt
- 1½ teaspoon vanilla extract
- 3 large eggs room temperature
Instructions
Graham Cracker Crust
- Prep: Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper. To keep the parchment paper in place, I like to use binder clips.
- Make the crust: Using a food processor, pulse the graham crackers until crushed, then mix in the sugar, then add the melted butter.Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.1½ cups crushed graham crackers, 2 tablespoon granulated sugar, 5 tablespoon unsalted butter, melted
- Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
Crumble Topping
- In a small bowl, mix together the flour, quick oats, and brown sugar, then add the melted butter and mix until fully combined.. It should be pretty crumbly. Set aside until ready to use.½ cup all purpose flour, ½ cup quick oats, ⅓ cup brown sugar, 4 tablespoon unsalted butter
Blueberry Topping
- In a bowl, combine the blueberries, flour, sugar, and zest of one lemon. Toss until the sugar and flour coats all the blueberries. Set aside.If using frozen blueberries, do not thaw. Once combined, place the bowl in the freezer until ready to use.1½ cups blueberries, 1 tablespoon flour, 1 tablespoon granulated sugar, zest of one lemon
Cheesecake Bars
- Make the cheesecake: In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.16 oz. cream cheese, ¾ cup granulated sugar
- Add the sour cream, and beat together until combined. Scrape down the bowl and add vanilla extract, and salt and mix until combined.¼ cup sour cream, ¼ teaspoon salt, 1½ teaspoon vanilla extract
- Lastly, and eggs and beat until combined. Don't over mix. Just until all the eggs are combined. If you feel like you might over mix the eggs, you can crack the eggs in a separate bowl and whisk them, then add them to the batter and mix.3 large eggs
- Pour the batter into the prepared pan, then top with blueberries, and lastly, top with crumble topping.
- Bake for 40-45 minutes. When done baking, the sides of the cheesecake will have puffed up and set. The middle of the cheesecake will have a slight jiggle. If it's still too wobbly, add another 5 minutes to the bake.If using frozen berries, you'll need to add another 5-10 minutes to the bake.
- Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.
- Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts. I like to run my knife under water before each cut (but make sure to wipe the knife dry before cutting).
Notes
- Cream cheese: Make sure you're using brick-style block cream cheese. You'll need two blocks for this recipe.
- Frozen blueberries: If using frozen berries, do not thaw. Once you mix them in a bowl with the sugar and flour, place the bowl in the freezer until ready to top on the cheesecake before baking. Otherwise the thawed berries will bleed into the cheesecake.
- You'll need to add an extra 5 to 10 minutes to the bake time as well.
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