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Blueberry Cheesecake Crumble Bars Recipe

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3.9 from 42 reviews

These Blueberry Cheesecake Crumble Bars combine a buttery graham cracker crust, creamy cheesecake filling, and a luscious blueberry swirl topped with a crumbly streusel. Perfectly balanced with fresh blueberries and a hint of lemon zest, these bars are a delightful treat for any occasion that require chilling and baking to perfection.

  • Total Time: 5-7 hours
  • Yield: 16 bars

Ingredients

For the Crust

  • 2½ cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 8 tablespoons butter, melted

For the Blueberry Swirl

  • 2 cups fresh blueberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch, heaping
  • 4 tablespoons cold water, more if needed

For the Crumb Topping

  • 1½ cups all-purpose flour
  • 6 tablespoons dark brown sugar
  • 2 teaspoons finely grated lemon zest
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 4 blocks full-fat cream cheese (about 32 oz)
  • 1 cup Greek yogurt or sour cream
  • 1 cup granulated sugar
  • 4 medium eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon extract (optional)
  • 2 tablespoons lemon juice

For Topping the Filling

  • 1 cup fresh blueberries, for scattering on top

Instructions

  1. Prepare pan, Preheat oven and Make crust: Arrange a rack in the center of the oven and preheat to 350°F. Spray a 9” x 13” baking dish with cooking spray and line with parchment paper, leaving a 2-inch overhang on two opposite sides to facilitate easy removal. In a medium bowl, whisk together graham cracker crumbs, sugar, and lemon zest. Stir in melted butter until mixture is moist and crumbly. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until edges are lightly golden and fragrant. Remove and set aside to cool.
  2. Make the Blueberry Sauce/Swirl: In a medium saucepan over medium-high heat, combine fresh blueberries, granulated sugar, lemon juice, cornstarch, and cold water. Bring to a boil while stirring constantly. Reduce heat to medium-low and simmer for 8-10 minutes, allowing the blueberries to break down and the mixture to thicken to a jam-like consistency. Mash some berries slightly if needed. If the mixture becomes too dry, add a little more water. Transfer to a bowl and chill in the refrigerator to cool and thicken further.
  3. Prepare Topping: In a medium bowl, whisk together flour, dark brown sugar, salt, and lemon zest. Pour in melted butter and mix with a fork until the flour is incorporated and clumps form. Place the mixture in the fridge while preparing the rest of the bars.
  4. Make the Cheesecake Filling: In a large clean mixing bowl, beat the cream cheese with a stand or hand mixer until smooth and creamy. Add sugar and mix until combined. Add eggs one at a time, mixing well after each addition. Add Greek yogurt or sour cream, vanilla extract, lemon extract if using, and lemon juice. Mix until smooth and well incorporated. Scrape the bowl bottom occasionally to ensure even mixing.
  5. Assemble & Bake: Pour the cheesecake filling evenly over the pre-baked crust. Stir the chilled blueberry swirl and drop spoonfuls evenly over the cheesecake filling. Use a skewer or knife to gently swirl the blueberry mixture without disturbing the crust. Scatter 1 cup of fresh blueberries evenly on top. Remove the crumb topping from the fridge, break up any large pieces, and sprinkle evenly over the top. Bake for 40-50 minutes until edges are set and slightly puffed, topping is lightly browned, and the center jiggles slightly when moved.
  6. Cool & Serve: Allow the bars to cool for 1 hour on a wire rack at room temperature. Refrigerate for at least 4 hours or overnight to fully set. Wrapping the top with foil after 1-2 hours of chilling helps protect the surface. Slice into 16 bars and serve chilled.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • If fresh blueberries are not available, frozen blueberries thawed and drained can be used for the blueberry swirl and topping.
  • Make sure to cool the blueberry swirl thoroughly before swirling into the cheesecake to prevent mixing completely.
  • The lemon zest adds a refreshing bright flavor; do not skip for best results.
  • Bars can be stored covered in the refrigerator for up to 3 days.
  • For easier slicing, chill the bars thoroughly and use a sharp knife wiped clean between cuts.
  • Author: Madelynn
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/blueberry-cheesecake-crumble-bars-recipe/