Blueberry Cheesecake Crumble Bars
Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake, Blueberry Cheesecake Crumble Bars, blueberry dessert, cheesecake bars, crumble bars
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries provides the base for the swirl
- 1 tablespoon granulated sugar for sweetness
- 1 teaspoon lemon juice adds acidity to balance the sweetness
- 1 teaspoon cornstarch helps thicken the mixture
- 2 to 2½ tablespoons cold water to adjust consistency as needed
For the Crust & Crumble Topping
- 1 cup all-purpose flour forms the base and crumble topping
- 1 teaspoon baking powder helps the crust rise
- ¼ teaspoon ground cinnamon adds warmth and spice
- 1 cup old-fashioned oats adds texture to the crumble
- ¼ teaspoon salt balances sweetness
- ½ cup unsalted butter at room temperature binds the ingredients and adds richness
- ½ cup light brown sugar packed provides a deep molasses flavor
- ½ teaspoon vanilla extract enhances the overall flavor
For the Cheesecake Filling
- 16 ounces full-fat cream cheese provides the creamy texture
- ½ cup Greek yogurt or sour cream adds tang and creaminess
- ½ cup granulated sugar sweetens the filling
- 2 medium eggs bind the filling
- 1 teaspoon vanilla extract adds depth of flavor
- 1 tablespoon lemon juice enhances the freshness of the cheesecake
Extra
- ½ cup fresh blueberries used for topping adds fresh bursts of flavor
Make the Blueberry Swirl
Place the blueberries, sugar, cornstarch, lemon juice, and water in a saucepan.
Cook over medium-low heat, stirring constantly, for about 5-6 minutes, until the berries soften and the mixture thickens.
Mash some berries with a spoon to help break them down, adding water if needed.
Transfer the mixture to a bowl and chill in the refrigerator.
Make the Crust and Crumble Topping
Preheat the oven to 350°F (180°C) and line a square pan with parchment paper. Prep
In a medium bowl, whisk together the flour, baking powder, cinnamon, oats, and salt.
In another large bowl, beat the butter and brown sugar with an electric mixer until smooth.
Add the vanilla extract and mix again.
Gradually add the dry ingredients to the butter mixture, mixing until crumbly.
Press slightly more than half of the mixture into the bottom of the pan.
Bake for 7-8 minutes, then remove from the oven, leaving the oven on.
Take the remaining crumble mixture and form clumps with your fingers for the topping.
Make the Cheesecake Filling & Assemble
In a clean bowl, beat the cream cheese until smooth.
Add the sugar and mix until just combined.
Stir in the Greek yogurt, eggs, vanilla, and lemon juice, mixing until well combined.
Pour the cheesecake mixture over the pre-baked crust and smooth evenly.
Take the chilled blueberry mixture and drop spoonfuls over the cheesecake filling.
Use a skewer or knife to swirl the blueberry mixture into the filling, being careful not to touch the crust.
Sprinkle the fresh blueberries on top.
Evenly distribute the crumble topping over the blueberries.
Bake for 30-35 minutes, until the edges are set and the center jiggles slightly.
Leave the bars in the oven with the door slightly ajar for 30 minutes.
Allow the bars to cool to room temperature, then refrigerate for at least 3 hours to set.
Lift the bars out of the pan using the parchment paper and slice into squares.
These bars are a perfect treat for any occasion—decadent yet refreshing with a mix of tangy blueberries and creamy cheesecake.
Serving: 1 serving | Calories: 270kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 160mg | Potassium: 130mg | Fiber: 2g | Sugar: 19g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg