Blueberry Cheesecake Bars

5 from 3 votes

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 Time15

Cook Time1 10

Rest Time and Chill Time3

Total Time4 25

Course: Dessert

Cuisine: American

Servings: squares

Calories: 294kcal

Author: Jennifer Fishkind

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 9x9 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)

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.

Tips:

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.

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