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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.

Ingredients

  • For the crust & topping:
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • Pinch of salt
  • For the cheesecake filling:
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • For the blueberry topping:
  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 2 tbsp cold water

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.

Find it online: https://yumfamilyrecipes.com/blueberry-crisp-cheesecake-bars/