These Blueberry Cheesecake Crumble Bars have a luscious blueberry swirl, fresh blueberries, creamy filling, a buttery crust and crumble topping.

I’m so excited to share this recipe with you because it’s become one of my absolute favorite treats to make ahead for gatherings, holidays, or just to stash in the fridge for a sweet snack anytime.
Imagine a rich, tangy, creamy cheesecake filling swirled with juicy blueberries and tucked between layers of golden, buttery crumble topping. If you're looking for a dessert that checks all the boxes—creamy, fruity, buttery, and totally irresistible—these blueberry cheesecake crumble bars are it! They are the best blueberry cheesecake crumble bars.
Love fruity desserts? Try my Vanilla Cake with Strawberry Filling, my Strawberry Apple Crumble, or my Blueberry Chocolate Cake for more crowd-pleasers!
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💕 Why you'll love this recipe
- Simple but impressive: These cheesecake bars look like they're from a bakery, but they are really easy to make at home.
- Great make-ahead dessert: You can easily make this dessert a day or two in advance for any event or celebration.
- Double the blueberry flavor: This cheesecake is creamy, buttery, crumbly, and has both a blueberry swirl and fresh blueberries.
What you'll need
blueberry swirl ingredients

- Blueberries: I use fresh, but frozen blueberries will work, too.
- Sugar: You'll need granulated sugar.
- Lemon juice: It helps balance the sweetness.
- Cornstarch: This is needed to thicken the sauce.
- Water: It helps prevent the blueberries from burning while cooking.
ingredients for the crust and crumble

- Flour: I use regular, all purpose flour.
- Baking powder: It will give the crust some lift.
- Oats: You'll need old-fashioned oats.
- Sugar: I love light brown sugar for its slight caramel flavor, but you can use granulated sugar, if you prefer.
- Butter: I always use unsalted butter.
- Ground cinnamon: It really pairs well with the oats and blueberries.
- Vanilla: A little bit of vanilla extract adds flavor to the filling.
- Salt: It enhances all the other flavors.
smooth cheesecake filling ingredients

- Cream cheese: Full-fat is best for cheesecake.
- Greek yogurt: It adds a nice tang. You could also use sour cream, instead.
- Sugar: I prefer regular granulated sugar.
- Eggs: You'll need 2 medium eggs.
- Vanilla extract: It adds a wonderful flavor to the filling
- Lemon juice: I use freshly squeezed lemon juice. If you love lemon flavor, you could also add a tablespoon of lemon zest.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- saucepan
- 8x8 inch square baking pan (or springform pan, if you prefer)
- parchment paper
How to make Blueberry Cheesecake Crumble Bars
Step-by-step Instructions
First, make the blueberry swirl.

1. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.

2. Cook over medium-low heat, stirring constantly, for about 5–6 minutes.

3. Cook until the mixture is thickened and bubbly.

4. Transfer to a bowl and let it cool slightly. Then refrigerate.
Now, make the crust and crumble.

1. Line the pan with parchment paper with some overhang.

2. In a large bowl, combine flour, brown sugar, and granulated sugar.

3. In another bowl, beat the butter and brown sugar together.

4. Add the vanilla and the dry ingredients to the butter mixture and mix until everything is just combined.

5. Lightly press a little more than half of the mixture into the bottom of the pan. I use the bottom of a glass. Then bake the crust for 7-8 minutes.

6. With the remaining crumble mixture, use your fingers to squeeze together a few clumps. These will become your crumble topping. Set aside.
Then make the cheesecake filling.

1. In a clean bowl, beat the cream cheese until smooth (about 1–2 minutes). Then add the sugar and combine.

2. Add the Greek yogurt, eggs, vanilla, and lemon juice.

3. Mix everything until just combined, but don't overmix.

4. Pour the cheesecake filling over the pre-baked crust and smooth it out evenly.

5. Drop spoonfuls of the blueberry mixture over the cheesecake filling.

6. Gently swirl it using a toothpick or knife.

7. Scatter the fresh blueberries on top.

8. Sprinkle the reserved crumble mixture over the top. Then bake, cool, and refrigerate.
Then slice into bars or squares.

Recipe notes
Substitutions
- You can use frozen blueberries for the swirl if fresh aren’t available. There's no need to thaw them.
- Easily substitute the Greek yogurt with sour cream.
Storage Tips & Freezing Instructions
You can store them in an airtight container in the refrigerator for up to 5 days.
Freezing Leftover Slices
Wrap individual bars in plastic wrap and then foil or freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Variations
- Try raspberries or blackberries instead of blueberries.
- If you want more lemon flavor, add some lemon zest to the filling.
- For texture, you can mix some chopped nuts into the crumble topping.
✅ Tips for success
- Make sure the cream cheese is at room temperature so it blends smoothly.
- Stir the chilled blueberry filling before swirling it in.
- Don’t overmix the cheesecake batter or it could get runny.
- Bake until the edges are golden and the center is just set.
- For cleaner cuts, you should chill the bars beforehand. It will be a lot easier to slice.
Frequently asked questions
Yes. I have used both fresh and frozen blueberries. If you use frozen blueberries, you don't have to thaw them beforehand.
Yes, but you'll need to use a larger pan. I suggest using a 9x13 inch pan and adjusting the baking time slightly.
Sure! Raspberries or blackberries are great substitutes. You could even use a mix of different berries, just make sure to use the same amounts.
More cheesecake recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe

Easy Blueberry Cheesecake Crumble Bars
Equipment
- 8x8 inch (20cm) square pan
- parchment paper
- mixing bowls
- hand mixer
- saucepan
- rubber spatula
Ingredients
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries 140g
- 1 tablespoon granulated sugar 15g
- 1 teaspoon lemon juice 5ml
- 1 teaspoon cornstarch 4g
- 2 to 2½ tablespoons cold water 30–45ml, more if needed
For the Crust & Crumble Topping
- 1 cup all-purpose flour 125g
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 cup old-fashioned oats 90g
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature (113g)
- ½ cup light brown sugar packed (100g)
- ½ teaspoon vanilla extract
For the Cheesecake Filling
- 16 ounces full-fat cream cheese 454g
- ½ cup Greek yogurt or sour cream 125g
- ½ cup granulated sugar 100g
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice 15ml
Extra
- ½ cup fresh blueberries 70g, for scattering on top
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the Blueberry Swirl
- Add the blueberries, sugar, cornstarch, lemon juice, and water to a small saucepan.1 cup fresh or frozen blueberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, 1 teaspoon cornstarch, 2 to 2½ tablespoons cold water
- Cook over medium-low heat, stirring constantly, for about 5–6 minutes.
- As the mixture heats, the berries will soften and release their juices. Mash a few with your spoon or spatula to help them break down. If the mixture looks too dry at any point, add a little water - just enough to help everything come together.
- Keep stirring until the mixture thickens into a jam-like consistency.
- Transfer to a bowl and put it in the refrigerator while you prepare the rest. It will thicken a bit more as it chills.
Make the Crust and Crumble Topping
- Preheat the oven to 350°F / 180°C and line your pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, oats, and salt.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, 1 cup old-fashioned oats, ¼ teaspoon salt
- In another large bowl, beat the softened butter and brown sugar together with an electric mixer on medium-high speed until smooth and well combined (about 1 minute).½ cup unsalted butter, ½ cup light brown sugar
- Scrape down the sides of the bowl and mix in the vanilla extract.½ teaspoon vanilla extract
- Add the dry ingredients to the butter mixture and beat on low to medium speed just until everything is combined. The mixture will be crumbly—that’s exactly what you want!
- Lightly press a little more than half of the mixture into the bottom of your prepared pan. Use your hands or the bottom of a glass to gently flatten it out, but don't pack it too tightly.
- Bake the crust for 7–8 minutes, then remove from the oven (but leave the oven on).
- With the remaining crumble mixture, squeeze together a few clumps using your fingers. These will become your crumble topping. Set aside.
Make the Cheesecake Filling & Assemble
- In a clean bowl, beat the cream cheese until smooth and creamy (about 1–2 minutes). Don’t overmix.16 ounces full-fat cream cheese
- Add the sugar and mix until just combined.½ cup granulated sugar
- Add the Greek yogurt (or sour cream), eggs, vanilla, and lemon juice. Mix again until just combined.½ cup Greek yogurt or sour cream, 2 medium eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Pour the cheesecake filling over the pre-baked crust and smooth it out evenly.
- Take the blueberry swirl out of the fridge, give it a quick stir, and drop spoonfuls of it over the cheesecake filling, leaving a bit of space between each one so they're not touching.
- Use a skewer, knife, or toothpick to gently swirl the blueberry mixture into the cheesecake, being careful not to touch the crust.
- Evenly scatter the fresh blueberries on top (I like to place them one by one to space them out nicely).½ cup fresh blueberries
- Sprinkle the reserved crumble mixture over the top.
- Bake for 30–35 minutes, or until the edges are lightly browned and set. The center should have a slight jiggle when you gently shake the pan.
- Turn off the oven and leave the door slightly open (a wooden spoon in the door works well). Let the cheesecake cool inside the oven for 30 minutes.
- Remove from the oven, let it come to room temperature, then refrigerate for at least 3 hours (or overnight) to fully set.
- Once chilled, lift the bars out using the parchment overhang and slice into squares or bars.
- Enjoy!
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