Blueberry Crumble Cheesecake Bars
These Blueberry Crumble Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer, juicy blueberries, and a buttery cinnamon crumble. Finished with a simple cream cheese glaze, they're an easy make-ahead dessert that's perfect for summer gatherings, holidays, or anytime you're craving cheesecake.
Servings 24 bars
Calories 340kcal
Ingredients
Graham Cracker Crust
- 2¼ cups graham cracker crumbs 270 g
- ⅓ cup packed brown sugar 73 g
- 10 tbsp unsalted butter melted (141 g)
Crumble Topping
- 3½ cups fresh or frozen blueberries 665 g
- 1⅓ 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.
Notes
Room-temperature ingredients: The cream cheese, sour cream, and eggs should be at room temperature before mixing. Cold ingredients are more difficult to combine and may leave lumps in the cheesecake batter.
Cream cheese: Use full-fat, brick-style cream cheese. Cream cheese sold in tubs is softer and may prevent the cheesecake from setting properly.
Sour cream substitute: The sour cream can be replaced with an equal amount of full-fat plain Greek yogurt. Regular plain yogurt may also be used, but choose a thick variety rather than a thin or watery yogurt.
Fresh or frozen blueberries: Either will work. Do not thaw frozen blueberries before using them, as they may release excess juice and stain the batter.
Crumble texture: The butter should be soft enough to work into the flour but not melted. Melted butter will create a flatter, denser topping instead of distinct crumbs.
Avoid overmixing: After adding the eggs, mix the batter only until combined. Overmixing incorporates excess air, which can cause the cheesecake to rise, crack, or sink as it cools.
Do not overbake: The center should still wobble slightly when the cheesecake is removed from the oven. It will continue to set as it cools and chills.
Chilling: Do not attempt to lift or slice the cheesecake while it is warm. It needs several hours in the refrigerator to become firm enough for clean bars.
Parchment paper: Leave a generous overhang on two opposite sides of the pan. This creates handles that make it easier to lift the chilled cheesecake out without damaging the crumble topping.
Glaze consistency: Use less milk for a thicker, more defined drizzle or more milk for a thinner glaze that can be poured over the entire cheesecake.
Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze the bars without the glaze for up to 2 months. Wrap them well and thaw overnight in the refrigerator before decorating and serving.
Nutrition
Serving: 1bar | Calories: 340kcal