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.
Servings 9 large bars or 12 medium 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
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
