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Blueberry Crumble Cheesecake Bars with buttery crust, creamy filling, and crumble topping.

Blueberry Crumble Cheesecake Bars

Deliciously creamy cheesecake bars topped with jammy blueberries and a buttery crumble for a fancy yet easy dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust and crumble
  • 1 cup Butter, melted For a rich crumbly base
  • 3/4 cup Brown sugar
  • 1/4 cup White sugar
  • 2 cups All-purpose flour
  • 1/2 cup Rolled oats Optional, adds texture
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon A pinch for flavor
For the cheesecake layer
  • 16 oz Cream cheese, full fat Best for a good set
  • 3/4 cup Sugar
  • 2 large Eggs Room temperature for easy mixing
  • 1 teaspoon Vanilla extract
  • 1/2 cup Sour cream or Greek yogurt Makes it smooth and light
For the blueberry layer
  • 2 cups Blueberries, fresh or frozen
  • 1 tablespoon Cornstarch To thicken the berries
  • 1 tablespoon Lemon juice To brighten the berry flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your pan (9x13 or 9x9) with parchment paper.
  2. In a bowl, stir together flour, sugars, oats, salt, and cinnamon. Add melted butter and mix until it resembles damp sand. Press about two thirds of this mixture into the pan and bake for 10 minutes.
Cheesecake Layer
  1. In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing until just combined.
  2. Toss blueberries with cornstarch and lemon juice, then set aside.
Assembly and Baking
  1. Pour the cheesecake batter over the warm crust. Spoon blueberries on top and gently swirl if desired. Sprinkle the remaining crumble mixture over everything.
  2. Bake for 35 to 45 minutes until the center is mostly set with a slight jiggle.
Cooling
  1. Cool at room temperature for about an hour, then chill for at least 4 hours (overnight is best) before slicing.

Notes

For clean slices, use a sharp knife and wipe it between cuts. Store in the fridge for up to 5 days or freeze wrapped slices for up to 2 months. Serve chilled.