These Blueberry Cheesecake Bars have a crunchy graham cracker crust and are topped with a creamy cheesecake filling and fresh blueberries.
It takes only 15 minutes total time to prepare and assemble 3 made-from-scratch steps, then bake a delicious dessert that’s chilled and sliced into blueberry cheesecake squares.
Blueberry Crumble Cheesecake Bars
Our easy Blueberry Cheesecake Bars are a faster, less fussy cheesecake option that you can make in far less time than the classic cake and without worrying about a water bath.
This blueberry crumble cheesecake bar recipe begins with a buttery graham cracker crumb crust that sits below a blueberry cream cheese filling and is finished with an oat crumb coating.
Perfectly sweet, slightly tart, and bursting with juicy blueberries, these cheesecake crumb bars are the best combination of my blueberry crumble bars fused with my classic cheesecake and baked into one delicious dessert you can hold in your hand.
Fresh blueberry cheesecake bars are my favorite way to feed a crowd; they’re perfectly portable for holiday parties, potlucks, picnics, and bringing to backyard barbecues.
Why We Love Baked Blueberry Crumble cheesecake Bars
- Quick and easy to make.
- Uses simple kitchen staple ingredients.
- Rich and creamy center is studded with juicy berries.
- Great grab-and-go treat that’s bursting with blueberry flavor.
- Perfectly portable cheesecake squares for parties, potlucks, and dessert platters.
Blueberry Cheesecake Bars Ingredients
- Graham crackers
- Granulated sugar
- Salted sweet cream butter
- All-purpose flour
- Cream cheese
- Sour cream
- Pure vanilla extract
- Eggs
- Blueberries: I prefer to use fresh blueberries in my bars, but you can use frozen blueberries.
- Light brown sugar
- Quick oats
Substitutions and Additions
- Create Your Crust: Instead of a graham cracker crust, you can make a cookie crust using your favorite crunchy cookies. Golden Oreos, shortbread cookies, or even gingersnaps can be used to make your cheesecake bar base.
- Fresh Fruit: Fill your bars with other fresh fruit, such as strawberries, raspberries, or blackberries.
- Bake Lemon Blueberry Cheesecake Bars: Love lemon? You can add a few tablespoons of lemon juice and a tablespoon of lemon zest to the cream cheese mixture to make blueberry lemon cheesecake bars.
Recommended Tools
- 9×9 baking dish
- Parchment paper
- Mixing bowls
- Stand mixer or Handheld mixer
- Food processor or pastry blender
See Full Recipe Card Below
Jump to RecipeHow to Make Blueberry Cheesecake Bars
- Create The Crust: Combine the graham cracker crumbs and sugar, add melted butter, and stir until the crumbs are completely coated. Press the buttered crumbs into the bottom of the baking pan and bake at 325 degrees Fahrenheit for 10-12 minutes.
- Form The Filling: Whisk together the sugar and flour. In a separate bowl, beat the cream cheese and sour cream until smooth, add the vanilla extract and mix until incorporated. Add the sugar and flour mixture, mix for 1-1½ more minutes, then add the eggs, one at a time.
- Fill With Blueberries: Fold the blueberries into the cheesecake filling and spread the filling over the crust. Sprinkle the remaining blueberries over the top.
- Make The Crumble Topping: Pulse or blend the butter, flour, and sugars into course crumbs. Add the quick oats and pulse or stir just to combine. Sprinkle the crumble topping over the blueberries.
- Bake: Bake at 325 degrees Fahrenheit for 40 minutes. Turn the oven off and crack the oven door open. Allow the cheesecake bars to sit in the oven for 20 minutes. Remove and cool at room temperature for 1 hour.
- Chill: Chill in the refrigerator 2 hours.
- Slice and Serve: Just before you are ready to serve, slice the cheesecake bars into 16 squares (Slice 4 rows x 4 rows). Serve and enjoy!
Tip for the Best Cheesecake Bars
- Make sure that the cream cheese is at room temperature to avoid any lumps.
- If you like a zingier crust, you can add 2 teaspoons of fresh lemon zest to the graham cracker crust.
- You can use either a food processor or a small bowl and a pastry blender to make the crumble topping.
- You can reduce the chill time to 1 hour, depending on how well your refrigerator cools.
- To cut clean squares, it’s helpful to run your knife under hot water and dry it with a paper towel before cutting the cheesecake into bars.
- When lining your pan with parchment paper, I recommend leaving the edges slightly higher than the pan to help lift the cheesecake out after cooling.
More Cheesecake Recipes
How To Soften Cream Cheese
To soften your bricks of cream cheese, simply remove them from the foil and place them on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.
How to Store Blueberry Cheesecake Bars
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To Freeze: You can freeze the cheesecake bars for up to 1 month. Wrap the bars in plastic, then wrap the bars in aluminum foil. Allow the bars to thaw overnight before serving.
More Delicious Dessert Recipes
- S’mores Bars
- Apple Cider Doughnut Cake
- Cherry Dr. Pepper Cake
- Harry Potter Butterbeer Fudge
- Pudding Cake
- Carrot Cake Cookies
- Turtle Cheesecake
- Cake Mix Brownies
- Unicorn Bars
Blueberry Cheesecake Bars
Serves — 16
Blueberry Cheesecake Bars are bursting with berries in every bite! A rich and creamy cheesecake filling and crumble coating sit on a buttery graham cracker base.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest Time and Chill Time 3 hours
Total Time 4 hours 25 minutes
Ingredients
Crust
- 1½ cups crushed graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons salted sweet cream butter melted and cooled
Cheesecake Filling
- ⅔ cup granulated sugar
- 2 tablespoons all-purpose flour
- 16 ounces (2 8-ounce) packages of cream cheese softened
- ⅓ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 2½ cups blueberries washed and dried, divided into 2 cups and ½ cup
Crumble Topping
- 4 tablespoons cold salted sweet cream butter
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- ¼ cup quick oats
Instructions
Crust
- Preheat the oven to 325°F. Line a 9×9 baking dish with parchment paper. Set it aside.
- Add the graham cracker crumbs and sugar to a small mixing bowl. Stir to combine.
- Add the melted butter to the graham cracker and sugar mixture. Stir until the crumbs are completely coated.
- Press the buttered crumbs into the bottom of the prepared pan. Bake for 10-12 minutes and allow the crust to cool while you make the cheesecake filling.
Cheesecake Filling
- Add the granulated sugar and flour to a small mixing bowl. Whisk until combined.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and sour cream for 1-1½ minutes until smooth.
- Add the vanilla extract and continue mixing until incorporated.
- Add the granulated sugar and flour mixture and continue mixing for 1-1½ more minutes.
- Add the eggs, one at a time, until no yellow is visible.
- Fold 2 cups of the blueberries into the cheesecake filling.
- Spread the cheesecake filling over the crust. Sprinkle the remaining ½ cup of blueberries over the top of the cheesecake filling.
Crumble Topping
- You can use either a food processor or a small bowl and a pastry blender to make the crumble topping.
- If using a food processor, add the cubed cold butter, flour, and sugars to the food processor. Pulse until the mixture resembles coarse crumbs.
- Add the quick oats and pulse just to combine.
- If using the pastry blender, add the cubed cold butter, flour, and sugars to a medium-sized mixing bowl. Use the pastry blender to work the mixture into coarse crumbs. Stir in the oats.
- Evenly sprinkle the crumble topping over the blueberries.
- Bake for 40 minutes. Turn the oven off and crack the oven door open. Allow the cheesecake bars to sit in the oven for 20 minutes. Remove and allow the cheesecake bars to cool at room temperature for 1 hour.
- Place the cheesecake bars into the refrigerator and allow the bars to chill for 2 hours. Just before you are ready to serve, slice the cheesecake bars into 16 slices (Slice 4 rows x 4 rows)
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To Freeze: You can freeze the cheesecake bars for up to 1 month. Wrap the bars in plastic, then wrap the bars in aluminum foil. Allow the bars to thaw overnight before serving.
- Make sure that the cream cheese is at room temperature to avoid any lumps.
- If you like a zingier crust, you can add 2 teaspoons of fresh lemon zest to the graham cracker crust.
- You can use either a food processor or a small bowl and a pastry blender to make the crumble topping.
- You can reduce the chill time to 1 hour, depending on how well your refrigerator cools.
- To cut clean squares, it’s helpful to run your knife under hot water and dry it with a paper towel before cutting the cheesecake into bars.
- When lining your pan with parchment paper, I recommend leaving the edges slightly higher than the pan to help lift the cheesecake out after cooling.
Nutrition Info
Calories: 294kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 207mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
can this recipe be doubled for a 13×9 baking pan? TIA
Blueberries are plentiful this year. YUM!
still waiting for an answer
Hi Lori, Diabetic baking is not my specialty. I am so sorry, but I don’t want to give you advice that I haven’t tested or that I don’t know if diabetes-friendly.