Blueberry Crumble Cheesecake Bars
These Blueberry Crumble Cheesecake Bars have everything you could want in a summer dessert. They start with a buttery graham cracker crust, followed by a rich cheesecake layer, plenty of juicy blueberries, and a buttery cinnamon crumble that bakes until golden. Finish everything with a drizzle of cream cheese glaze, and every bite tastes like blueberry crisp and classic cheesecake combined.
They’re easier to make than a traditional cheesecake since they’re baked in a 9×13-inch pan and sliced into bars. Even better, there’s no water bath required. The bars are sturdy enough for parties, potlucks, holidays, and picnics, while still delivering the creamy texture you’d expect from a full-sized cheesecake.
Why You’ll Love This Recipe
This recipe combines two desserts in one, and boy is it so good!
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- Thick, creamy cheesecake layer with plenty of tangy cream cheese flavor.
- Easy to make! No water bath required.
- Fresh or frozen blueberries both work beautifully.
- Buttery cinnamon crumble adds the perfect crisp topping.
- Graham cracker crust stays sturdy and buttery.
- Cream cheese glaze finishes each bar perfectly.
- Easy to make ahead since the cheesecake chills overnight.
What You Need
Cream Cheese: Use full-fat brick-style cream cheese for the smoothest cheesecake filling. Room-temperature cream cheese mixes much more easily and helps prevent lumps.
Blueberries: Fresh blueberries are wonderful when they’re in season, but frozen blueberries work just as well. If using frozen berries, add them directly from the freezer without thawing.
Brown Sugar: Brown sugar sweetens both the cheesecake filling and crumble while adding a subtle caramel flavor that pairs beautifully with blueberries.
Graham Cracker Crumbs: These create a buttery crust that supports the creamy filling without becoming soggy.
Cinnamon: Just enough cinnamon gives the crumble a warm flavor without overpowering the blueberries.
Love Blueberry Desserts?
If blueberries are one of your favorite baking ingredients, you should also try my Blueberry Coffee Cake, buttery Blueberry Scones, bright Lemon Blueberry Cheesecake, elegant Blueberry Tart, and soft, bakery-style Blueberry Muffins. They’re all wonderful ways to enjoy blueberry season.
How to Make Blueberry Crumble Cheesecake Bars
These step-by-step instructions will walk you through each layer.
Prepare the Pan
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan, then line it with parchment paper, leaving enough overhang on the long sides so you can easily lift the cheesecake out after chilling.
Make the Graham Cracker Crust
Pulse your graham crackers in a food processor until you obtain coarse crumbs. Then, stir together the graham cracker crumbs, brown sugar, and melted butter. Mix until every crumb is evenly coated.
Press into the Pan
Transfer the mixture to the prepared pan and firmly press it into an even layer using the bottom of a measuring cup or drinking glass.
Bake for 10 minutes, then set aside to cool while you prepare the remaining layers. Reduce the oven temperature to 325°F.
Make the Streusel Crumble
Whisk together the flour, brown sugar, and cinnamon.
Add the softened butter and work it into the dry ingredients using a pastry cutter, fork, or your fingertips until you have a mixture of fine crumbs and larger buttery crumbles. The variety of crumb sizes creates the best texture after baking.
Refrigerate the crumble while you prepare the cheesecake batter.
Start the Cheesecake Batter
Beat the softened cream cheese until completely smooth and creamy.
Add both sugars and continue mixing until incorporated, stopping occasionally to scrape down the sides of the bowl and bottom so everything mixes evenly.
Add the Sour Cream
Mix in the sour cream, making sure to scrape down the sides frequently.
Add the Remaining Ingredients
Finally, add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Avoid overmixing after adding the eggs, which helps keep the cheesecake smooth and minimizes cracking.
Assemble the Cheesecake Bars
Pour the cheesecake batter over the cooled graham cracker crust and spread it into an even cheesecake layer.
Scatter the Blueberries
Scatter the fresh blueberries evenly over the top. If using frozen blueberries, simply add them straight from the freezer.
Add the Crumble
Remove the chilled crumble from the refrigerator and sprinkle it evenly over the blueberries. Leave a combination of small and larger crumbs across the surface for plenty of texture.
Bake!
Bake for 55 to 70 minutes. The edges should be set while the center still has a slight wobble when the pan is gently shaken. Unlike many traditional cheesecakes, these bars don’t require a water bath, making the recipe much simpler while still producing a wonderfully creamy filling.
Allow the cheesecake to cool completely before refrigerating for at least 6 hours, preferably overnight.
Make the Cream Cheese Glaze
Whisk together the softened cream cheese and butter until smooth.
Mix in the powdered sugar before gradually adding milk until the glaze reaches a smooth, drizzleable consistency.
Lift the chilled cheesecake from the pan using the parchment paper overhang and drizzle the glaze over the bars before slicing.
Drizzle Over the Cheesecake Bars
Lift the chilled cheesecake from the pan using the parchment paper overhang, cut into bars, and drizzle the glaze! Enjoy!
Expert Tips
A few simple techniques will help you get perfect cheesecake bars every time.
- Bring the cream cheese, eggs, and sour cream completely to room temperature.
- Scrape the sides of the bowl often while mixing.
- Mix on low speed after adding the eggs.
- Don’t thaw frozen blueberries.
- Chill the crumble before assembling.
- Leave a mix of fine crumbs and larger crumbles for the best topping.
- The center should still wobble slightly when removed from the oven.
- Chill overnight before slicing for the cleanest bars.
Storage
Store leftover Blueberry Crumble Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
Freeze unglazed bars for up to 2 months. Thaw overnight in the refrigerator before adding the cream cheese glaze.
Variations
There are plenty of ways to customize these cheesecake bars.
- Add lemon zest to the cheesecake batter.
- Substitute raspberries or blackberries for some of the blueberries.
- Replace the cinnamon with cardamom for a slightly different flavor.
- Skip the glaze for a less sweet dessert.
FAQ
Yes. Frozen blueberries work beautifully. Add them directly from the freezer without thawing.
No. Because these are cheesecake bars rather than a traditional cheesecake, a water bath isn’t necessary. Baking them in a 9×13-inch pan allows the filling to bake evenly without the extra step.
Overmixing after adding the eggs or baking too long are the most common causes. Remove the cheesecake while the center still has a slight wobble.
Definitely. In fact, they’re even better after chilling overnight.
Want More Blueberries?
If you love baking with blueberries, don’t miss some of my other favorites like Blueberry Cake, flaky Blueberry Scones, my beautiful Blueberry Tart, and classic Blueberry Cookies. And if you make these Blueberry Crumble Cheesecake Bars, I’d love to hear what you think! Leave a rating and review below, and be sure to tag me on Instagram so I can see your delicious creations.
Blueberry Crumble Cheesecake Bars
Ingredients
Graham Cracker Crust
- 2¼ cups graham cracker crumbs 270 g
- â…“ cup packed brown sugar 73 g
- 10 tbsp unsalted butter melted (141 g)
Crumble Topping
- 3½ cups fresh or frozen blueberries 665 g
- 1â…“ cups all-purpose flour 170 g
- ½ cup plus 2 tbsp packed brown sugar 135 g
- 1¾ tsp ground cinnamon
- ½ cup unsalted butter softened (113 g)
Cheesecake Batter
- 4 8-ounce blocks cream cheese, softened (907 g)
- 1 cup packed brown sugar 220 g
- ¼ cup granulated sugar 50 g
- ½ cup sour cream room temperature (120 g)
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp fine sea salt
Cream Cheese Glaze
- ¼ cup cream cheese softened (56 g)
- 1 tbsp unsalted butter softened (14 g)
- ¼ cup powdered sugar 32 g
- 1 to 3 tbsp milk
Instructions
Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13" (23 × 33 cm) baking pan. Line the pan with parchment paper, leaving enough overhang on the long sides to lift the cheesecake from the pan after it has chilled.
Make the Graham Cracker Crust
- In a medium bowl, stir together the graham cracker crumbs and brown sugar.
- Add the melted butter and mix until all the crumbs are evenly moistened.
- Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan using the bottom of a measuring cup or glass.
- Bake the crust for 10 minutes. Remove it from the oven and set it aside to cool slightly while you prepare the crumble and cheesecake batter.
- Reduce the oven temperature to 325°F (165°C).
Make the Crumble Topping
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon.
- Add the softened butter. Use a fork, pastry cutter, or your fingertips to work the butter into the dry ingredients until large, moist crumbs form.
- Place the crumble in the refrigerator while you prepare the cheesecake batter.
Make the Cheesecake Batter
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth and creamy, about 2 minutes.
- Add the brown sugar and granulated sugar. Mix on low to medium-low speed until smooth, scraping down the sides and bottom of the bowl as needed.
- Add the sour cream, vanilla extract, and salt. Mix just until combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix the batter once the eggs have been added.
Assemble the Cheesecake
- Pour the cheesecake batter over the baked crust and spread it into an even layer.
- Scatter the blueberries evenly over the cheesecake batter. If using frozen blueberries, you do not need to be thawed.
- Remove the crumble from the refrigerator and sprinkle it evenly over the blueberry layer. Break up any very large pieces as you scatter it, but leave a mixture of small and large crumbs for the best texture.
Bake
- Bake at 325°F (165°C) for 55 to 70 minutes.
- The bars are done when the edges are set and slightly puffed, while the center still has a gentle wobble when the pan is lightly shaken. The center should not look liquidy or slosh from side to side. An instant-read thermometer inserted into the center of the cheesecake should register about 150°F to 155°F (66°C to 68°C). Avoid baking it beyond 160°F (71°C), as the cheesecake may become dry, grainy, or more likely to crack.
- Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool completely at room temperature.
- Cover the pan and refrigerate the cheesecake for at least 6 hours, preferably overnight, before lifting it from the pan and slicing.
Make the Cream Cheese Glaze
- In a small bowl, whisk the cream cheese and butter until smooth.
- Add the powdered sugar and mix until combined.
- Add the milk, 1 tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
Slice and Decorate
- Use the parchment paper overhang to carefully lift the chilled cheesecake from the pan. Transfer it to a cutting board.
- For clean slices, use a large sharp knife and wipe the blade clean between cuts.
- Drizzle the cream cheese glaze over the entire cheesecake before slicing, or drizzle it over each individual bar just before serving.