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Home » Recipes » All Recipes

Easy Blueberry Cheesecake Crumble Bars

Published: Jun 9, 2025 by Voula with Leave a Comment

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

Three blueberry cheesecake crumble bars on a gray and white surface next to fresh blueberries.

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!

Jump to:
  • 💕 Why you'll love this recipe
  • What you'll need
  • How to make Blueberry Cheesecake Crumble Bars
  • Recipe notes
  • Storage Tips & Freezing Instructions
  • Variations 
  • ✅ Tips for success
  • Frequently asked questions 
  • More cheesecake recipes to try!
  • Recipe

💕 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

Labeled ingredients for blueberry swirl.
  • 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

Labeled ingredients for crust and crumble topping.
  • 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

Labeled ingredients for cheesecake filling.
  • 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.

Blueberries, sugar, lemon juice, and cornstarch in a saucepan.

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

Cooking blueberries with sugar, lemon juice and cornstarch with a rubber spatula.

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

Thickened blueberry mixture in a saucepan with a rubber spatula.

3. Cook until the mixture is thickened and bubbly.

A glass bowl filled with blueberry swirl for cheesecake.

4. Transfer to a bowl and let it cool slightly. Then refrigerate.

Now, make the crust and crumble.

A square baking pan lined with white parchment paper.

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

A large mixing bowl with flour, brown sugar, granulated sugar, and a spoon.

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

A metal mixing bowl with beaten butter and brown sugar.

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

A metal mixing bowl with flour, oats, sugar, and vanilla.

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

A square pan lined with parchment paper with crumble crust and a glass on top to spread it out.

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.

A hand holding a chunk of crumble topping over a metal bowl.

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.

Creamy cream cheese in a metal mixing bowl.

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

Greek yogurt, eggs, vanilla, cream cheese, sugar and lemon juice in a metal mixing bowl.

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

Cream cheese filling mixture in a metal mixing bowl.

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

Cheesecake filling over pre-baked crust in a square baking pan.

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

Dollops of blueberry mixture over cheesecake filling.

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

Swirled blueberry mixture over cheesecake filling.

6. Gently swirl it using a toothpick or knife.

Fresh blueberries over swirled blueberry mixture over cheesecake filling.

7. Scatter the fresh blueberries on top.

Crumble topping sprinkled over blueberry cheesecake mixture before baking.

8. Sprinkle the reserved crumble mixture over the top. Then bake, cool, and refrigerate.

Then slice into bars or squares.

A closeup of a blueberry cheesecake crumble bar on white parchment paper with more bars in the background.

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.

A closeup of a hand holding a bitten blueberry cheesecake crumble bar with more bars on a white plate in the background.

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 

Can I use frozen blueberries?

Yes. I have used both fresh and frozen blueberries. If you use frozen blueberries, you don't have to thaw them beforehand.

Can I double the recipe?

Yes, but you'll need to use a larger pan. I suggest using a 9x13 inch pan and adjusting the baking time slightly.

Can I use a different fruit instead of blueberries?

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!

  • A close up of two Biscoff cheesecake cups in small tulip jars on a gray surface next to crushed Lotus Biscoff cookies.
    Easy No-bake Biscoff Cheesecake Cups
  • A slice of no bake salted caramel cheesecake on a white plate with cheesecake and a jar of caramel sauce in the background.
    No Bake Salted Caramel Cheesecake
  • A slice of mini burnt cheesecake on a cake server.
    Mini Burnt Cheesecake
  • A slice of eggless chocolate cheesecake on a plate with a fork.
    Eggless Chocolate Cheesecake (No Bake)
  • A slice of New York cheesecake on a cake server with strawberries on top.
    Creamy New York-style cheesecake
  • A slice of mojito cheesecake on a white plate with cut cheesecake in the background.
    Mojito Cheesecake (No Bake)

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

A closeup of three blueberry cheesecake crumble bars on a gray and white surface next to fresh blueberries.

Easy Blueberry Cheesecake Crumble Bars

These Blueberry Cheesecake Crumble Bars have a luscious blueberry swirl, fresh blueberries, creamy filling, a buttery crust and crumble topping.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 35 minutes minutes
Chill Time: 3 hours hours
Total Time: 4 hours hours
Servings: 9 large bars or 12 medium bars
Author: Voula
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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!

Notes

Oven temps can vary! If the center looks too wobbly after the bake time, give it another 5 minutes and check again. The edges should be set, the center just a little jiggly, and the topping should be golden brown (see images in post).
Storage & Freezing
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
More cheesecake recipes to try!
Biscoff Cheesecake Cups (No-bake)
No-bake Salted Caramel Cheesecake
Mojito Cheesecake
Mini Burnt Cheesecake
Amazing Eggless Chocolate Cheesecake
New York-style Cheesecake
©Pastry Wishes
Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !
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Hi! I'm Voula!

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I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

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