Blueberry Cheesecake Bars with Crumb Topping

Blueberry Cheesecake Bars

If you love blueberry desserts with a creamy filling, these bars are going to become a favorite. Blueberry cheesecake bars take everything wonderful about a classic blueberry cheesecake and turn it into an easy bar you can slice, stack, and share.

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There is a buttery graham cracker crust on the bottom, a smooth cheesecake layer in the middle, juicy blueberries spooned over that, and a soft crumb topping scattered across the top.

This is one of those desserts that looks like you fussed, but the ingredient list is short and the steps are simple. I brought a batch to a family cookout last summer and the plate was empty before the burgers came off the grill. My aunt asked me twice for the recipe, which is always the sign of a winner.

You can make these bars any time of year. Fresh berries are lovely in summer, and frozen blueberries work just as well when fresh ones are out of season or expensive. One batch fits a 9×9 inch pan and makes 12 to 16 bars, so there is plenty to share and still have a few left for the next day.

Why You’ll Love These Blueberry Cheesecake Bars

These bars are a no fuss way to get your cheesecake fix without any of the worry that comes with baking a full cheesecake.

• The steps are simple and the ingredients are basic pantry and fridge staples.
• That creamy cheesecake layer pairs beautifully with the blueberries.
• The crust is a buttery graham cracker base, just like a classic cheesecake.
• The blueberry filling works with fresh or frozen berries, so you are never stuck waiting for summer.
• The crumb topping adds texture and a bakery style finish that makes the bars look special.
• The bars are easy to slice, easy to serve, and easy to carry to a potluck.
• They are make ahead friendly, and honestly they taste even better after a good chill.

In short, they give you all the flavors of a blueberry cheesecake in a form that is much easier to handle.

Ingredients

You will need four simple groups of ingredients, and nothing here is hard to find.

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 5 Tablespoons butter, melted

For the crumb topping

• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup butter, melted

For the cheesecake filling

• 12 oz. cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 1/2 Tablespoons cornstarch
• 2 eggs

For the blueberry filling

• 2 cups blueberries
• 1 Tablespoon lemon juice
• 2 Tablespoons sugar
• 3 Tablespoons cornstarch

Here is how those ingredients work together. The graham cracker crumbs build a classic cheesecake style crust, and the granulated sugar sweetens the crust, the filling, and the blueberry layer. Melted butter binds the crust and gives the crumb topping its rich, tender texture.

Cream cheese softened to room temperature is the heart of the creamy filling, the eggs help that layer set, and the vanilla adds a warm background flavor.

Blueberries, fresh or frozen, are the star of the show. Cornstarch thickens both the blueberry filling and the cheesecake filling, while lemon juice wakes up the berry flavor. All purpose flour creates the crumb topping, and light brown sugar adds moisture plus a gentle caramel note to the crumble.

One slice, and the recipe makes 12 to 16 slices, has about 306 calories, 18 grams of fat, 49 grams of carbohydrates, and 4 grams of protein.

How to Make Blueberry Cheesecake Bars

Here is the whole process, step by step. Read it through once before you start and it will feel easy.

1. Get the oven and pan ready. Preheat the oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper, leaving some overhang on the sides so you can easily lift the bars out later.
2. Make the crust. In a bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and whisk with a fork until everything is evenly moistened and looks like wet sand. Press the mixture firmly into the bottom of the pan, then place the pan in the refrigerator to chill while you prepare the filling.
3. Make the crumb topping. In a bowl, stir together the flour, granulated sugar, and brown sugar. Add the melted butter and mix until coarse crumbs form, then place the bowl in the refrigerator.
4. Make the cheesecake filling. Beat the softened cream cheese, sugar, and vanilla until smooth. Add the sour cream and cornstarch and mix until combined. Add the eggs and mix just until incorporated. Do not overmix.
5. Prepare the blueberry filling. In a bowl, lightly mash about 3 to 4 tablespoons of the blueberries with a fork. Add the remaining blueberries, lemon juice, sugar, and cornstarch, then stir until evenly combined.
6. Assemble the bars. Spread the cheesecake filling evenly over the chilled crust. Spoon the blueberry mixture on top and gently spread it out. Sprinkle the crumb topping evenly over the blueberries.
7. Bake. Bake for about 45 to 55 minutes, until the center is set. Start checking after 35 minutes, and tent the pan with foil if the top is browning too quickly. The bars will puff up slightly in the oven and settle as they cool.
8. Cool and chill. Let the bars cool in the pan for about 30 minutes, then lift them out using the parchment overhang. Let them cool completely, then refrigerate for at least a few hours before slicing.

Pro Tips for Blueberry Cheesecake Bars

A few small habits make a big difference here, and none of them take extra time.

• Do not overload the bars with blueberries. Too many berries release extra juice and can stretch the baking time.
• Lightly mash a few berries for a more even layer, but keep most of them whole so you still get texture.
• If you use frozen blueberries, add about 1 extra tablespoon of cornstarch to absorb the extra moisture.
• Use room temperature ingredients. Soft cream cheese and room temperature eggs give you a smooth filling without lumps.
• Mix the batter just until combined. Overmixing adds air to the cheesecake layer, and you do not want that.
• Line the pan with parchment paper. It makes lifting the whole slab out and slicing clean bars so much easier.
• Chill before slicing. Cold bars cut cleanly, and slightly warm ones do not.
• Check the bars near the end of baking. A slight jiggle in the very center is fine, but a wet, sloshy center means they need a few more minutes.

If your bars feel soft in the middle, they usually just need more time in the refrigerator. A full chill firms everything up.

Variations

Once you have made these bars once, there is plenty of room to play.

• Skip the crumb topping for a simpler version and bake just the cheesecake and blueberry layers.
• Use frozen blueberries when fresh ones are out of season, with a little extra cornstarch to control the moisture.
• Add extra lemon juice or a bit of lemon zest to brighten the blueberry flavor.
• Swap in raspberries or a mix of berries for a different twist on the same idea.

If you are a lemon lover, a little extra juice or zest in the blueberry layer brightens the whole bar in a lovely way.

And if you want a full cake style dessert with a crumb topping, the original recipe points to its Blueberry Cheesecake Crumb Cake.

That one is a taller, sliceable cake rather than a bar, and it makes a nice next project once you have these bars down.

These bars are also wonderful with a spoonful of whipped cream or a small scoop of vanilla ice cream on the side.

How to Store Cheesecake Bars

Keep blueberry cheesecake bars in an airtight container in the refrigerator for up to 4 to 5 days. Because of the cream cheese, these bars need to stay chilled. Cold storage also keeps the cheesecake layer creamy and firm instead of soft.

For the neatest results, slice them once they are fully chilled. If you are stacking them, place a piece of parchment paper between the layers so they do not stick together.

Make Ahead

These bars are a great make ahead dessert because they need time to cool and set completely anyway. Bake them a day in advance, then refrigerate until you are ready to serve.

They actually taste even better after chilling, once the layers firm up and the flavors have a chance to come together. I like to make a batch on a Saturday morning, then slice it for company the next day. Just keep the finished bars covered in the refrigerator so the top does not dry out.

More Blueberry Desserts with Cream Cheese

If blueberry and cream cheese is your favorite combination, there are more recipes worth trying: Blueberry Cream Cheese Muffins, Blueberry Cheesecake Crumb Cake, Blueberry Cream Cheese Coffee Cake, Lemon Blueberry Cheesecake Cake, and Lemon Blueberry Cream Cheese Bread. Any one of them makes a lovely follow up to these bars.

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Blueberry Cheesecake Bars

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Blueberry Cheesecake Bars If you love blueberry desserts with a creamy filling, these bars are going to become a favorite. Blueberry cheesecake bars take everything wonderful about a classic blueberry cheesecake and turn it into an easy bar you can slice, stack, and share.

• Total Time: 60 min
• Yield: 12–16 bars 1x

Ingredients

Scale 1x2x3x

Crust
1 1/2 cup graham cracker crumbs
1/4 cup sugar
5 Tablespoons butter, melted

Crumb topping
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup butter, melted

Cheesecake Filling
12 oz. cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1 1/2 Tablespoons cornstarch
2 eggs

Blueberry Filling
2 cups blueberries
1 Tablespoon lemon juice
2 Tablespoons sugar
3 Tablespoons cornstarch

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Instructions

Prepare the crust
1-In a bowl, stir together graham cracker: In a bowl, stir together graham cracker crumbs and sugar. Add melted butter and whisk with a fork until everything is evenly moistened and resembles wet sand. Press the mixture firmly into the bottom of the pan. Place in the fridge to chill while you prepare the filling.

Make the crumb topping
2-In a bowl, stir together flour, granulated: In a bowl, stir together flour, granulated sugar, and brown sugar. Add melted butter and mix until coarse crumbs form. Place in the fridge.

Make the cheesecake filling
3-Beat softened cream cheese, sugar, and vanilla: Beat softened cream cheese, sugar, and vanilla until smooth. Add sour cream and cornstarch, mixing until combined. Add eggs and mix just until incorporated. Do not overmix.

Prepare the blueberry filling
4-In a bowl, lightly mash about 3: In a bowl, lightly mash about 3 – 4 tablespoons of the blueberries with a fork. Add the remaining blueberries, lemon juice, sugar, and cornstarch, then stir until evenly combined.

Assemble and Bake
5-Spread the cheesecake filling evenly over the: Spread the cheesecake filling evenly over the chilled crust. Spoon the blueberry mixture on top and gently spread it out. Sprinkle the crumb topping evenly over the blueberries.
6-Bake for about 45-55 minutes, or until: Bake for about 45-55 minutes, or until the center is set. Start checking after 35 minutes and tent with foil if the top is browning too quickly. The bars will puff up slightly while baking, then settle as they cool.
7-Let the bars cool in the pan: Let the bars cool in the pan for about 30 minutes, then lift them out using the parchment overhang. Cool completely, then refrigerate for at least a few hours before slicing.

Last Step:

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• Prep Time: 15 min
• Cook Time: 45 min
• Method: bake

Nutrition

• Serving Size: 1 slice
• Calories: 306
• Fat: 18
• Carbohydrates: 49
• Protein: 4