Blueberry Crumble Cheesecake Bars
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!
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 (170 g) crushed graham crackers, 2 tbsp granulated sugar, 5 tbsp (84 g) 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 (60 g) all purpose flour, ½ cup (40 g) quick oats, ⅓ cup (66 g) brown sugar, 4 tbsp (56 g) 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 (230 g) blueberries, 1 tbsp flour, 1 tbsp 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. (455 g) cream cheese, ¾ cup (150 g) 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 (65 g) sour cream, ¼ tsp salt, 1½ tsp 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.
Nutrition
Calories: 307kcalCarbohydrates: 31gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 78mgSodium: 224mgPotassium: 101mgFiber: 1gSugar: 21gVitamin A: 652IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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