Go Back
Blueberry Crumble Cheesecake Bars Recipe
Ash Tyrrell

Blueberry Crumble Cheesecake Bars Recipe

I recently made these Blueberry Crumble Cheesecake Bars for a weekend family gathering, and honestly, everyone kept asking for seconds. The creamy cheesecake layer paired with juicy blueberries and a buttery crumble topping tasted absolutely amazing. I loved how simple the recipe was, even though the bars looked bakery-style fancy
Print Recipe Pin Recipe
Total Time 4 hours
Ingredients Method Notes

Ingredients
  

  • 8 graham cracker sheets crushed finely – gives the bars a buttery and crunchy base.
  • ¼ cup melted butter – helps bind the crust together beautifully.
  • 2 tablespoons brown sugar – adds a warm caramel-like sweetness.
  • Pinch of salt – balances the sweetness and enhances flavor.
  • 16 oz cream cheese softened – room temperature cream cheese creates a smoother filling.
  • ½ cup granulated sugar – sweetens the cheesecake without overpowering it.
  • 2 large eggs room temperature – helps the filling bake evenly and stay creamy.
  • ½ cup sour cream – adds tanginess and silky texture.
  • ¼ teaspoon salt – deepens the cheesecake flavor.
  • 1½ cups fresh blueberries – fresh berries hold their shape best while baking.
  • ½ cup all-purpose flour – creates a crisp crumble texture.
  • ¼ cup packed brown sugar – gives the topping a rich sweetness.
  • 4 tablespoons cold butter – cold butter makes the crumble perfectly crumbly.
  • ½ cup quick oats – adds texture and crunch.
  • ¼ cup sliced almonds – gives a nutty flavor and bakery-style finish.

Method
 

  1. Start by preheating your oven to 325°F and lining your baking pan with parchment paper. Crush the graham crackers into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter, brown sugar, and salt until evenly coated.
  2. Press the crust mixture firmly into the bottom of the prepared pan. Bake it for about 10 minutes until lightly golden and fragrant. This step helps create a sturdy and crunchy base for the cheesecake filling.
  3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in sour cream and salt until fully combined.
  4. Pour the cheesecake mixture over the warm crust and spread it evenly using a spatula. Make sure there are no air bubbles for a smooth and creamy texture after baking.
  5. Sprinkle the fresh blueberries evenly across the cheesecake layer. The berries will soften while baking and create juicy bursts of flavor in every bite. Fresh blueberries work best because they release less moisture.
  6. If you only have frozen blueberries, you can still use them without thawing first. This prevents excess liquid from making the cheesecake watery.
  7. In a separate bowl, combine flour, brown sugar, and cold butter. Use a fork or pastry cutter to mix until crumbly. Stir in oats and sliced almonds for extra crunch and texture.
  8. Sprinkle the crumble evenly over the blueberry layer. Make sure the topping covers most of the surface so every bite gets that buttery crumble goodness.
  9. Bake the bars for about 35–40 minutes until the edges are set and the center slightly jiggles. The crumble topping should turn golden brown and crisp on top.
  10. Avoid overbaking because cheesecake continues to set while cooling. A slightly soft center creates the perfect creamy texture after chilling.
  11. Allow the bars to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 3 hours so the cheesecake firms up properly.
  12. Once chilled, lift the bars out using the parchment paper and slice into squares. Wipe the knife between cuts for clean and neat slices.

Notes

  • I always use room-temperature cream cheese because it blends much smoother.
  • I like chilling the bars overnight for extra clean slices and better flavor.
  • I found that fresh blueberries give the prettiest presentation and best texture.
  • I sometimes add lemon zest to the crumble topping for a fresh flavor boost.
  • I recommend lining the pan with parchment paper because it makes removing the bars effortless.
  • I use cold butter for the crumble since it creates a crispier topping