Easy Blueberry Cheesecake Crumble Bars

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!

💕 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.