Why You’ll Love This Recipe

This dessert is a perfect balance of flavors and textures. The creamy, smooth cheesecake filling pairs wonderfully with the tangy blueberries, while the crisp topping provides an irresistible crunch. It’s a simple yet elegant dessert that’s perfect for any occasion. Whether you’re a fan of cheesecake or fruit desserts, these bars deliver the best of both worlds in every bite. Plus, they are easy to make and can be prepared ahead of time, making them ideal for busy bakers.

Ingredients

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups fresh blueberries
1/4 cup brown sugar
1/4 cup rolled oats
1/2 cup flour
1/4 teaspoon cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Pour the cheesecake mixture over the cooled crust and spread it into an even layer.
In a separate small bowl, toss the blueberries with a tablespoon of flour to coat. Sprinkle the blueberries evenly over the cheesecake layer.
In another bowl, combine the brown sugar, oats, flour, and cinnamon. Sprinkle this mixture evenly over the blueberries.
Bake for 35-40 minutes, or until the cheesecake filling is set and the topping is golden brown. Let it cool completely before cutting into bars.
Refrigerate for at least 2 hours before serving to allow the bars to firm up.

Servings and Timing

Servings: 12-16 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes

Variations

Berry Mix: Swap the blueberries for other berries such as raspberries, blackberries, or strawberries for a different twist on this dessert.
Nuts: Add chopped nuts like walnuts or pecans to the topping for extra crunch.
Gluten-Free: Use gluten-free graham crackers and oat flour to make this recipe gluten-free.
Sugar-Free: Use sugar substitutes such as Stevia or Erythritol to reduce the sugar content in both the crust and the cheesecake filling.

Storage/Reheating

Storage: Store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.
Reheating: While these bars are best served chilled, you can warm them up slightly in the microwave for about 10-15 seconds if you prefer them slightly warm. However, the texture of the crisp topping may be less crunchy when reheated.

FAQs

How do I know when the cheesecake bars are done baking?

The bars are done when the cheesecake layer is set and doesn’t jiggle when lightly tapped. The topping should also be golden brown.

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries can be used. Just make sure to thaw and drain them before adding them to the bars to avoid excess moisture.

Can I make these cheesecake bars ahead of time?

Absolutely! These bars are even better when made a day or two in advance, as the flavors have more time to meld together.

Can I use a different type of crust?

Yes, you can substitute graham cracker crumbs with digestive biscuit crumbs or even a cookie crust for a different flavor profile.

How can I make these cheesecake bars gluten-free?

To make these bars gluten-free, use gluten-free graham crackers or a gluten-free cookie for the crust and ensure that your oats are certified gluten-free.

How do I prevent the cheesecake from cracking?

To prevent cracking, avoid overbaking the cheesecake bars. Also, make sure the bars are fully cooled before cutting into them.

Can I use a springform pan for this recipe?

Yes, a springform pan can be used. Just make sure to line the bottom with parchment paper for easy removal.

How long should I let the cheesecake bars cool?

It’s important to let the bars cool completely at room temperature before refrigerating for at least 2 hours to set properly.

Can I add more sugar to the cheesecake filling?

If you prefer a sweeter cheesecake, you can increase the sugar by 1/4 cup. However, be cautious as the fruit topping adds sweetness as well.

What is the best way to serve these bars?

These bars are best served chilled. You can serve them as is, or top with whipped cream or additional fresh blueberries for extra flavor.

Conclusion

Blueberry Crisp Cheesecake Bars are the ultimate dessert that combines creamy cheesecake with a sweet and crunchy topping. Perfect for any occasion, this dessert is easy to make and offers a burst of flavor with every bite. Whether you enjoy it as a weekend treat or a dessert at a gathering, these bars are sure to become a favorite in your recipe collection.

Blueberry Crisp Cheesecake Bars

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These indulgent Blueberry Crisp Cheesecake Bars combine creamy cheesecake with a tangy blueberry topping, all wrapped in a golden, buttery oat crumble. A perfect balance of sweet and tart, these bars are the ultimate dessert for any occasion.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Yield: 12 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.
Prepare the crust & topping:
In a large mixing bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt.
Stir in melted butter until the mixture is crumbly.
Set aside 1/2 cup of the mixture for the topping.
Press the remaining mixture into the bottom of the prepared pan to form the crust.
Make the cheesecake filling:
Beat the softened cream cheese with sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract and sour cream, mixing until fully combined.
Pour the cheesecake batter over the prepared crust in the baking dish.
Prepare the blueberry topping:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries begin to soften.
Stir in the cornstarch mixture and cook for 2-3 minutes, or until thickened.
Remove from heat and let cool slightly.
Assemble the bars:
Pour the blueberry topping evenly over the cheesecake filling.
Sprinkle the reserved oat crumble mixture on top.
Bake:
Bake for 40-45 minutes or until the edges are golden and the cheesecake is set.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Serve and enjoy!

Notes

Make sure to let the bars cool completely before slicing to avoid the cheesecake from being too soft.
You can use frozen blueberries, but fresh will give a brighter flavor.