Blueberry Crumble Cheesecake Bars have a crunchy homemade graham cracker crust, a creamy blueberry cheesecake filling, and a sweet crumble topping.

A blueberry crumble cheesecake bar propped up on other bars

I love making cheesecake bars. You get all of the creamy goodness of a regular cheesecake without the long baking time. Plus, you’re allowed to eat these Blueberry Crumble Cheesecake bars with your hands!

Looking down on a creamy cheesecake bar

Ingredients for Blueberry Crumble Cheesecake Bars:

Ingredients for Graham Cracker Crust:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Graham Crackers. They need to be finely crushed. I always use a food processor to do this.
  • Granulated Sugar. We’ll use a small amount of sugar to sweeten up the graham cracker pie crust.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.

Ingredients for Blueberry Cheesecake Filling:

  • Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
  • Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • Blueberries. You can use fresh or frozen blueberries. I used fresh.
  • All-Purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.

Ingredients for Crumble Topping:

  • All-Purpose Flour. See above note.
  • Quick Cooking Oats. You can use other oats if it’s all you have on hand, but quick cooking will yield the best texture.
  • Brown Sugar. This will add sweetness to the crumble topping.
  • Salt. See above note.
  • Unsalted Butter. See above note.
All of the ingredients needed for this recipe

How to make Blueberry Crumble Cheesecake Bars:

GRAHAM CRACKER CRUST

STEP 1: Preheat the oven to 375 degrees (F). Line an 8×8 pan with parchment paper or foil. Set aside.

STEP 2: Melt the butter in a medium-sized saucepan. Remove the pan from the heat. Add the crushed graham crackers, sugar, and salt. Stir to combine.

the graham cracker crust ingredients combined in a bowl

STEP 3: Press the mixture into the bottom and up the sides of the prepared pan. It can help to use a cup to press the crumbs tightly.

STEP 4: Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow it to cool completely.

BLUEBERRY CHEESECAKE FILLING

STEP 1: Preheat oven to 325 degrees (F).

STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. You don’t want to beat the mixture at a high speed and add too much air into it.

STEP 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.

STEP 4: Add the heavy cream and vanilla. Mix until fully combined.

The cheesecake filling in a bowl

STEP 5: In a small bowl combine the blueberries and flour. Toss until all of the blueberries are coated in flour. This will prevent the blueberries from sinking to the bottom of the cheesecake bars.

the blueberries tossed in flour

STEP 6: Fold the blueberries into the cheesecake mixture.

the blueberries folded into the cheesecake mixture

STEP 7: Gently pour the cheesecake filling into the crust. Set aside.

CRUMBLE TOPPING

STEP 1: Combine the flour, oats, brown sugar, and salt.

STEP 2: Add the cold butter and use your hands or a fork to cut the butter into the mixture. The final product should be coarse without any large chunks of butter.

The crumble topping in a bowl

STEP 3: Sprinkle the crumble topping evenly over the cheesecake filling. You may not use all of it.

STEP 4:  Bake the Blueberry Crumble Cheesecake Bars for 30-40 minutes or until the filling is set, but still a bit jiggly in the center.

STEP 5: Remove the bars from the oven and allow them to cool for 30 minutes. Transfer to the fridge until ready to serve.

a closeup of a blueberry cheesecake bar

More Cheesecake Recipes

  • Hawaiian Cheesecake Bars– these bars have a shortbread base with a pineapple cheesecake filling and a coconut topping.
  • Pumpkin Swirl Cheesecake Tart– An Oreo crust, creamy pumpkin cheesecake filling, and a cinnamon whipped cream topping
  • Cookie Monster Cheesecake– A blue cheesecake with a chocolate chip cookie crust, cookies and cream cheesecake filling, and a creamy chocolate ganache topping.
Looking down on a cream cheese bar dessert

More Cheesecake Recipes From Kitchen 335

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5 from 1 vote

Blueberry Crumble Cheesecake Bars

Blueberry Crumble Cheesecake Bars have a crunchy homemade graham cracker crust, a creamy blueberry cheesecake filling, and a sweet crumble topping.
Prep Time15 mins
Cook Time40 mins
Resting Time30 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, blueberry cheesecake, blueberry cheesecake bars, blueberry crumble cheesecake bars, cheesecake, cheesecake bars, cheesecake filling
Servings: 16 bars
Calories: 278kcal

Ingredients

For Graham Cracker Crust:

  • 5 tablespoons (71 grams) unsalted butter
  • 8 graham cracker sheets finely crushed
  • 4 tablespoons (50 grams) granulated sugar
  • 1/4 teaspoon salt

For Blueberry Cheesecake Filling:

  • 2 packages (454 grams) cream cheese room temperature
  • 1 cup (198 grams) granulated sugar
  • 2 large eggs
  • 3 1/2 tablespoons (50 grams) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 grams) blueberries fresh or frozen
  • 2 tablespoons (15 grams) all-purpose flour

For Crumble Topping:

  • 1/2 cup (60 grams) all-purpose flour
  • 1/2 cup (44 grams) quick-cooking oats
  • 1/4 cup (53 grams) brown sugar packed
  • 1/4 teaspoon salt
  • 4 tablespoons (56 grams) unsalted butter cold and cubed

Instructions

For Graham Cracker Crust:

  • Preheat the oven to 375 degrees (F). Line an 8×8 pan with parchment paper or foil. Set aside.
  • Melt the butter in a medium-sized saucepan. Remove the pan from the heat. Add the crushed graham crackers, sugar, and salt. Stir to combine.
  • Press the mixture into the bottom and up the sides of prepared pan.
  • Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow to cool completely.

For Blueberry Cheesecake Filling:

  • Preheat oven to 325 degrees (F).
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
  • Add the heavy cream and vanilla. Mix until fully combined.
  • In a small bowl combine the blueberries and flour. Toss until all of the blueberries are coated in flour. This will prevent the blueberries from sinking to the bottom of the cheesecake bars.
  • Fold the blueberries into the cheesecake mixture.
  • Gently pour the cheesecake filling into the crust. Set aside.

For Crumble Topping:

  • Combine the flour, oats, brown sugar, and salt. 
  • Add the cold butter and use your hands or a fork to cut the butter into the mixture. The final product should be coarse without any large chunks of butter.
  • Sprinkle the crumble topping evenly over the cheesecake filling. You may not use all of it.
  • Bake the Blueberry Crumble Cheesecake Bars for 30-40 minutes or until the filling is set, but still a bit jiggly in the center.
  • Remove the bars from the oven and allow them to cool for 30 minutes. Transfer to the fridge until ready to serve.

Nutrition

Serving: 1bar | Calories: 278kcal | Carbohydrates: 38.1g | Protein: 4.1g | Fat: 13.5g | Saturated Fat: 7.3g | Cholesterol: 56mg | Sodium: 199mg | Potassium: 76mg | Fiber: 1.2g | Sugar: 23.9g | Calcium: 18mg | Iron: 12mg
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