Blueberry Crumble Cheesecake Bars (2024)

4.78 from 9 votes

Course: Cakes & Cheesecakes

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Chill Time: 5 hours hrs 30 minutes mins

Total Time: 6 hours hrs 40 minutes mins

Author: Andrea

For the Filling

• ▢ 12 oz cream cheese
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup sugar
• ▢ 2 eggs
• ▢ 1/2 tsp salt
• ▢ 1 1/2 tsp vanilla - OR vanilla bean paste

For the Blueberries

• ▢ 2 tsp sugar
• ▢ 2 tsp all purpose flour
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 cup fresh blueberries - rinsed and patted dry

For the Crust

• ▢ 10 graham crackers - finely crushed
• ▢ 3 tbsp sugar
• ▢ 4 tbsp butter - melted

For the Crumble Topping

• ▢ 1 cup all purpose flour
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup sugar
• ▢ 7 tbsp butter - cold

• Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.

• In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.

• In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.

• In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.

  See Also

  Dolester Miles’ Coconut Pecan Cake Recipe

• In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’sreallyimportant that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.

• Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.