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Blueberry Crisp Cheesecake Bars

Blueberry Crisp Cheesecake Bars That Brighten Your Summer

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These Blueberry Crisp Cheesecake Bars combine creamy cheesecake and juicy blueberries with a crunchy crumble, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can substitute with whole wheat for more fiber
  • 1/4 cup Powdered Sugar Granulated sugar works in a pinch but may alter texture
  • 1/4 teaspoon Salt Enhances the crust and crumble flavors
  • 1/2 cup Unsalted Butter (cold and cubed) Ensures a rich, flaky crust
For the Cheesecake Filling
  • 8 oz Cream Cheese (softened) Ensure it’s fully softened for smooth texture
  • 1/2 cup Granulated Sugar Reduce for a less sweet treat
  • 1 large Egg Make sure it’s at room temperature
  • 1 teaspoon Vanilla Extract Can replace with lemon zest for a zesty twist
  • 1/2 cup Sour Cream Plain yogurt or buttermilk can be used as alternatives
For the Topping
  • 1 cup Rolled Oats (optional) Can be omitted for a smoother topping
  • 1/2 cup Brown Sugar Feel free to substitute with all-white sugar
  • 1 teaspoon Ground Cinnamon While optional, it enhances overall flavor
  • 2 cups Fresh Blueberries Frozen blueberries can also be used—toss with cornstarch if they're overly juicy

Equipment

  • Oven
  • Mixing bowls
  • Baking Pan
  • Parchment Paper
  • whisk
  • Cutting Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a mixing bowl, whisk flour, powdered sugar, and salt together. Cut in cold butter until the mixture resembles coarse crumbs. Press into the bottom of the lined baking pan and bake for 10-12 minutes or until edges are lightly golden.
  3. Beat softened cream cheese and granulated sugar together until smooth. Add egg and vanilla extract, mixing until well incorporated, then fold in sour cream gently until combined.
  4. Spread cheesecake filling evenly over the cooled crust. Scatter fresh blueberries on top, ensuring they are evenly distributed.
  5. Combine flour, oats (if using), brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until crumbly and sprinkle evenly over the blueberries.
  6. Bake for 35-40 minutes until the edges are golden and the center is set but slightly jiggly. Allow to cool on a wire rack.
  7. Refrigerate for at least 2 hours to firm up before cutting into squares.
  8. Lift the bars out of the pan using the parchment paper and cut into squares to serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed chilled, topped with whipped cream or a scoop of vanilla ice cream. Experiment with different fruits for variations.

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