Blueberry Crumble Cheesecake Bars

Blueberry Crumble Cheesecake Bars are the ultimate dessert when you want something creamy, fruity, and irresistibly crumbly. With a buttery oat crust, a smooth cheesecake center, and a sweet blueberry swirl topped with golden streusel, these bars strike the perfect balance between indulgent and refreshing. Not only are they easy to make, but they also slice beautifully, making them ideal for parties, family gatherings, or a weekend treat.

What makes these cheesecake bars so special is the contrast of textures—the crunch of the oat crumble against the silky cheesecake and juicy blueberries. Blueberries have long been a beloved fruit in baking, dating back centuries as a staple in rustic pies and crisps, and here they shine in a modern twist.

Serve these bars chilled for a refreshing finish or slightly warmed for extra coziness. Either way, they’re guaranteed to impress and quickly disappear from the tray. Save this recipe because once you make them, you’ll want them again and again.

Recipe Yield: 16 bars

INGREDIENTS

Crust and crumble:
1 ½ cups all-purpose flour
1 cup old-fashioned rolled oats
¾ cup light brown sugar, packed
½ tsp ground cinnamon
¼ tsp sea salt
¾ cup unsalted butter, melted

Cheesecake layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 tbsp sour cream

Blueberry filling:
2 cups fresh blueberries
¼ cup granulated sugar
2 tsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.

2. Make the crust and crumble:
In a large bowl, combine flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until mixture resembles coarse crumbs. Press two-thirds of the mixture firmly into the bottom of the prepared pan. Reserve the rest for topping.

3. Prepare the blueberry filling:
In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and zest. Cook, stirring gently, until the mixture thickens slightly and berries soften, about 5 minutes. Remove from heat and cool slightly.

4. Make the cheesecake layer:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in vanilla and sour cream until creamy.

5. Assemble the bars:
Spread the cheesecake mixture evenly over the crust. Spoon blueberry filling on top, swirling slightly with a knife. Sprinkle the reserved crumble mixture over the top.

6. Bake and cool:
Bake for 40–45 minutes, until edges are lightly golden and center is set. Cool completely at room temperature, then chill in the refrigerator for at least 3 hours before cutting into bars.

Helpful Tips to Perfect This Recipe

Chill Before Slicing: Allow bars to chill fully so they cut cleanly and hold their shape.
Fresh or Frozen Blueberries: You can use frozen blueberries—just don’t thaw them before cooking the filling.
Press the Crust Firmly: Use the bottom of a measuring cup to press the crust evenly for a sturdy base.

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