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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