Blueberry Crisp Cheesecake Bars

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Blueberry Crisp Cheesecake Bars

Craving a delicious and refreshing dessert that’s perfect for warmer weather? Look no further than these delectable Blueberry Cheesecake Crumble Bars! This recipe combines a creamy cheesecake filling with sweet, juicy blueberries and a buttery crumble topping for an irresistible treat.

These bars are surprisingly simple to prepare, requiring no fancy ingredients or techniques. The crust comes together quickly with flour, powdered sugar, butter, and a pinch of salt. The cheesecake filling uses basic pantry staples like cream cheese, sugar, eggs, and sour cream. Finally, the crumble topping is made with flour, oats (optional), brown sugar, cinnamon, and butter.

The beauty of this recipe is its versatility. Feel free to use fresh or frozen blueberries! If using frozen blueberries, you don’t need to thaw them beforehand. Simply toss them on top of the cheesecake filling before adding the crumble topping.

For a richer crust flavor, consider using brown sugar instead of powdered sugar. Juicy blueberries can make the bars runny. To prevent this, toss them with a tablespoon of cornstarch before adding them to the filling. And for a citrus twist, substitute lemon zest for the vanilla extract in the cheesecake filling.

These Blueberry Cheesecake Crumble Bars are sure to be a crowd-pleaser. So preheat your oven, gather your ingredients, and get ready to bake up a batch of summertime deliciousness!

Questions I often get asked about this recipe:

Can I use a graham cracker crust instead of a flour crust?
Absolutely! Many recipes use a graham cracker crust for cheesecake bars. You can use a store-bought graham cracker crust or make your own with graham crackers, butter, and sugar.

Do I have to use oats in the crumble topping?
No, the oats are optional. They add a nice textural contrast to the bars, but you can leave them out if you prefer.

What if I don’t have sour cream?
You can substitute plain yogurt or buttermilk for the sour cream in the cheesecake filling.

Can I use another type of fruit besides blueberries?
Yes! You can substitute other fruits like raspberries, blackberries, cherries, or even a combination of them. Just keep in mind that some fruits, like peaches, might be too juicy and require thickening with cornstarch.

How long do these bars last?
The bars can be stored in the refrigerator for up to 3 days.

Can I freeze these bars?
Yes, you can freeze the baked bars for up to 2 months. Thaw them in the refrigerator overnight before serving.

What you need to make Blueberry Crisp Cheesecake Bars:

For the Crust:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

For the Cheesecake Filling:

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 cup sour cream

For the Crumble Topping:

3/4 cup all-purpose flour

1/2 cup rolled oats (optional)

1/2 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

2 cups fresh blueberries

How to make it:

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

Make the crust: In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden brown.

Make the cheesecake filling: In a separate bowl, beat together the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until well combined. Stir in the sour cream until just incorporated.

Assemble the bars: Spread the cheesecake filling over the cooled crust. Top with the fresh blueberries.

Make the crumble topping: In a medium bowl, whisk together flour, oats (if using), brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the blueberries.

Bake for 35-40 minutes, or until the edges are golden brown and the center is slightly set. Let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 2 hours, or until chilled and firm. Cut into squares and serve!

Tips:

For a richer flavor, use brown sugar in the crust.

If the blueberries are very juicy, you can toss them with a tablespoon of cornstarch before adding them to the filling to prevent the bars from becoming too runny.

You can substitute lemon zest for the vanilla extract in the cheesecake filling.

To make the bars ahead of time, bake and refrigerate them for up to 3 days. Let them come to room temperature for about 30 minutes before serving.

Latest Reviews:

Delicious and Easy! These bars were a hit at my summer potluck. The crust is buttery and perfect, the cheesecake filling is creamy and dreamy, and the crumble topping adds a delightful crunch. They came together so easily, even with baking newbies in the kitchen! Joe F.

Perfect Balance of Flavors! I love how the sweetness of the blueberries is balanced by the tang of the cheesecake filling. The crumble topping is the star of the show – buttery, crunchy, and adds the perfect textural contrast. A definite keeper for summer gatherings! Deborah G.

Freezer Friendly Fun! These bars are not only delicious but incredibly convenient. I whipped up a double batch and froze half. Now I have a tasty treat ready to go whenever the craving strikes. Thanks for the easy recipe and great tips! Sarah J.

Printable Recipe:

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