Blueberry Crumble Cheesecake Bars have a buttery crust, creamy cheesecake filling and a sweet crumble topping.
Blueberry Crumble Cheesecake Bars combine all of my favorite desserts into one deliciously easy treat!
I love making a warm fruit crumble and then topping it with a nice big scoop of creamy ice cream.
These Blueberry Crumble Cheesecake Bars are like that, only upside down and… a little different.
Blueberry Crumble Cheesecake Bars
With the creamy cheesecake layer on the bottom and the layer of fruit and crumble on top, it’s a decadent dessert that will cover all the sweet cravings you have.
Cheesecake Bars Recipe:
- Start off by making the crust for the cheesecake bars. The simplest way to do this is to place the graham cracker sheets in a zip-close bag and run a rolling pin over it a few times till they are fine crumbs.
- Then just pour the butter, brown sugar and salt right into the bag and smoosh it around until the crumbs are all coated with butter and mixed well. No dishes involved!
- Line a 9×9 inch baking pan with parchment paper and press the crumbs flat to the bottom of the pan.
- Bake the crust for a few minutes, and then get to work on the cheesecake layer.
- Combine the cream cheese and sugar in your mixing bowl and mix until blended and smooth. Add one egg at a time and blend until smooth, making sure to scrap down the sides of the bowl occasionally.
- Add the salt and sour cream and blend until smooth. Then pour the mixture into the pan on top of the baked crust.
Smooth it out so it’s even and then top it with blueberries. If blueberries are not in season for you, you can also use frozen!
Mix up the ingredients for the crumble topping and sprinkle it all over.
Let it sit at room temperature till it’s cooled down and then chill it in the fridge for a few hours. Grab hold of the parchment paper on both sides of the pan and gently pull it up and out of the pan.
Now you’re able to cut the cheesecake into little bars.
You’ll love these bars.
Promise.
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Blueberry Crumble Cheesecake Bars
Ingredients
For the Crust:
- 8 sheets graham crackers
- ¼ cup butter, melted
- 2 tbsp brown sugar
- pinch salt
For the Cheesecake:
For the Crumble Topping
- 1/2 cup all purpose flour
- 1/4 cup brown sugar, packed
- 4 tbsp butter, cold
- 1/2 cup quick cooking oats
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 325 degrees F. Line a 9x9 inch baking pan with parchment paper and set aside.
For the Crust:
- Place the graham crackers in a zip close bag and use a rolling pin to crush into fine crumbs.
- Add the melted butter, brown sugar and a pinch of salt to the bag and mix until combined.
- Press evenly to cover the bottom of the lined baking pan. Bake for 10 minutes, remove from oven, but keep oven set to 325 degrees F.
For the Cheesecake:
- Place cream cheese and sugar in the bowl of your mixer and beat until smooth. Add one egg at a time and continue to mix. Add the sour cream and salt and mix until smooth, making sure to scrape down the sides of the bowl occasionally.
- Pour the mixture onto the prepared crust, then sprinkle the blueberries evenly on top.
For the Crumble:
- Combine the flour, brown sugar and butter in a bowl and use a fork or pastry cutter to create a coarse mixture. Stir in the oats and almonds then sprinkle over the top of the blueberries.
- Bake for 35-40 minutes or until the center is only slightly jiggly. Let cool at room temperature before placing in the fridge for 3 hours to chill.
- Use the parchment paper to pull the cheesecake out of the pan and cut into bars. Enjoy.
Nutrition
This recipe was originally published on 10/29/2012. Updated with new photos on 5/16/2017.
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Mediterranean Hummus Stacks
Joan
Has anyone cut the recipe in half to make smaller portion?
Andrea Harris
I had an abundance of blueberries this year, I made this and now it is my husband’s favorite. So perfect with sweet rich crumble combo
Shawn
Fantastic! So glad you enjoyed it!
Emily
In your list of ingredients, I don’t see any eggs… but in the instructions, it says: “Add one egg at a time and continue to mix.”
So please let me know HOW MANY?
Shawn
The eggs are listed in the “For The Cheesecake” part of the ingredients list. You’ll need two eggs! 🙂
Emily
Sorry I was blind! Haha
Emily
But interestingly it’s not written under ingredients “for the cheesecake”
Shawn
Sending you an email so we can trouble shoot what you’re seeing! Thanks Emily!
Kathy
Hey Shawn
Can you tell me how much is 8 sleeves of graham crackers equal to in crumbs?
Shawn
Hi Kathy, I’m thinking you’re going to get about a cup and a half to two cups out of 8 SHEETS of graham crackers.
Tisha Cadotte
Im trying these but instead of blueberries im using freash sliced strawberries and chopped walnuts instead of almonds i hope it works
Cheryl Wylie
Delicious. Please change the total time to 4 hours though. It wasn’t until I got to putting the crumble on that I saw the 3 hour refridgeration time. Disappointed as I was looking for something to make and eat now.
Shawn
I’m glad you enjoyed it Cheryl. I’ll make sure to update the recipe card to reflect the chilling time. Thanks for your input!
JC Salomone
I made these for the first time for a party. Everyone loved them including me. They were a hit. Thank you for sharing this wonderful recipe. I will definitely make them again. That recipe is a keeper!
Mary
How can I do this without eggs. Do I have to bake it still?
Taylor
These are amazing! What changes can I make to bake them in a 9×13 pan? I would like to make these for a large reunion this spring. I’ve tried to double this a couple of times but it did not set once and was over cooked the next. The only time difference was about 7 minutes. These are truly amazing and I appreciate any and all suggestions.
Stacey Brown
My whole family requests this for every special occasion!!! It is absolutely Devine!!! Thank you so much!!!
Shawn
Sweet! So glad you guys are enjoying the recipe!
Jean Stuhlmueller
Please put the cup content of the crumbled Wafers at the beginning of the recipe. Also I thought it needed just a drop or two of vanilla to bring out more flavour. How do you feel about that.?
Absolutely love your recipes.
Shawn
Vanilla would be a great addition!
Bonnie
Can I use frozen blueberries for this recipe? Should I thaw them first?
Shawn
Frozen blueberries will work, but it’ll change the color of the filling to more purple.
Amanda P
I made these and they were great! Added raspberries for red, white, and blue dessert for 4th of July. Not too sweet and set perfectly.
Jason
I made these today. My first baking project in years.
It turned out pretty well and a learned a few things. I doubled the recipe but used a 9×13 pan. Unfortunately it was a little thick and made baking it a challenge, but I figured it out and they turned out pretty close to the way they should (I think)
Thank you for sharing!
Shawn
Glad you were able to make it work!
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Thank you very much for the information you shared, it’s all I’ve been looking for
Obat Sipilis De Nature
So want to eat the photo above ..
Katherine
These look delightful! I need some about now!
Georgia Addison
Nothing to say its really awesome recipe and my favorite because I love cheesecake. So thank a lot shawn for sharing this reci[e. I will surely try/
Kelli
I can’t wait to try these! And I just have to say, beautiful photography, and I LOVE the ziplist recipe plug in! It makes the recipe so easy to follow and even though I pin on Pinterest (A LOT), I still like to print recipes out from time to time!
Ala
Are you still getting fresh blueberries in your neck of the woods? I’m going to have to revert to frozen ones, but this sounds like a gem, Shawn!
Jaymie
These look to die for!! I think I will make these on Sunday 🙂 your awesome!!!!
Ronja @ a dash of faith
These look very delicious! I love the granola topping, what a great idea!
Jaclyn
These look and sound to die for! I love love blueberry. I wish I had one of these now =).
Stephanie @ Eat. Drink. Love.
Blueberries, cheesecake, and crumble topping. Yup, sounds pretty good to me!
Good Food Good Friends
These look delicious! I love using granola as a crumb topping.
Dorothy @ Crazy for Crust
Oh my gosh yum! These look SO good!
Shawn
Thanks Dorothy! I’m about to serve myself a nice slice for dessert… Oh yeah!
Hayley @ The Domestic Rebel
When I saw these, I started drooling. And I went into my kitchen and they weren’t there! I thought these were magic? Holy cow, they look magical!!
Shawn
HAHA! These ARE magical… so magical they disappeared from your kitchen before you even got to it, and came right back to mine so I could eat seconds!
Eva
That sounds entirely wonderful 🙂
Jessica@AKitchenAddiction
Oh, I would love these! I like how you use granola in the topping!
Shawn
Thanks Jessica! The granola is a nice change, and oh so yummy!