Blueberry Crumble Cheesecake Bars

These Blueberry Crumble Cheesecake Bars are the perfect combination of creamy cheesecake, sweet blueberries, and a buttery, crumbly topping. Easy to make and full of flavor, these bars are ideal for parties, dessert tables, or a special treat for any occasion. The tangy cheesecake layer pairs wonderfully with the fresh blueberries and crumble, making each bite irresistible.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream (optional, for extra creaminess)

For the Blueberry Filling:

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice

For the Crumble Topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup brown sugar, packed
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup unsalted butter, cold and cut into small cubes

Instructions:

Preheat the oven: Set your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy removal later.
Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (if using) until fully combined. Pour the cheesecake batter over the prepared crust and smooth it out with a spatula.
Make the blueberry filling: In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to burst, about 5-7 minutes. Once thickened, remove from heat and set aside to cool slightly.
Prepare the crumble topping: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms a crumbly texture.
Assemble the bars: Spoon the blueberry filling evenly over the cheesecake layer. Sprinkle the crumble topping evenly over the blueberries, covering them as much as possible.
Bake the bars: Bake for 35-40 minutes or until the cheesecake layer is set and the crumble topping is golden brown. If the edges of the crumble start to brown too quickly, cover the bars loosely with aluminum foil.
Cool and chill: Allow the bars to cool in the pan for 10-15 minutes before transferring them to the refrigerator. Chill for at least 2-3 hours, or overnight, for the best texture and flavor.
Serve and enjoy: Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve. Enjoy!

Tips:

For a fun twist, try adding a few drops of lemon zest into the cheesecake filling for a citrusy boost.
If you don’t have graham crackers on hand, you can substitute with digestive biscuits or even shortbread cookies for the crust.
You can use frozen blueberries, but be sure to thaw and drain them to avoid excess moisture.
These bars can be made a day in advance, as they taste even better after chilling overnight.