Simple Blueberry Cheesecake Crumble Bars

Simple Blueberry Cheesecake Crumble Bars

Indulge in the sweet, tangy flavors of these Simple Blueberry Cheesecake Crumble Bars. With a creamy cheesecake layer topped with fresh, juicy blueberries and a buttery crumble, these bars are the perfect balance of richness and freshness. Easy to make and packed with flavor, they’re an ideal dessert for any occasion. Enjoy them as a sweet treat for brunch, a satisfying snack, or a delightful dessert.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Blueberry Cheesecake Bars, Blueberry Cheesecake Crumble Bars

Servings: servings

Calories: 463kcal

Author: George - U Keep Cooking

Equipment

9 x 13 baking dish

Ingredients

Crust Ingredients:

2 Cups Graham Cracker (crushed)
3 Tbsp Sugar
6 Tbsp Unsalted Butter (melted)

Cheesecake Filling:

32 ounces Cream Cheese (room temp)(4 bricks)
1 Cup Sugar
3 Tbsp Flour
½ Cup Sour Cream
2 Tsp Vanilla Extract
4 Eggs (room temp)
3½ Cups Blueberries (fresh)(divided into 3cups and ½ cup)

Crumble Topping:

6 Tbsp Salted Butter (cold and cubed)
⅓ cup Flour
3 Tbsp Sugar
3 Tbsp Brown sugar (packed)
⅓ Cup Quick Oats

Instructions

Crust:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing the edges to hang over the sides for easy removal.
Prepare Crust: In a medium bowl, combine 2 cups of crushed graham crackers and 3 tablespoons of sugar. Pour in 6 tablespoons of melted unsalted butter and mix until the crumbs are evenly coated.
Press Crust: Press the graham cracker mixture firmly into the bottom of the prepared baking pan, ensuring it forms an even layer.
Bake Crust: Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

Cheesecake Filling:

Beat Cream Cheese: In a large mixing bowl, beat 32 ounces of room-temperature cream cheese until smooth and creamy, about 2-3 minutes.
Add Sugar and Flour: Gradually add 1 cup of sugar and 3 tablespoons of flour, mixing until well incorporated.
Incorporate Sour Cream and Vanilla: Mix in ½ cup of sour cream and 2 teaspoons of vanilla extract until the mixture is smooth.
Add Eggs: Add the 4 room-temperature eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
Fold in Blueberries: Gently fold in 3 cups of fresh blueberries until evenly distributed.
Pour Filling Over Crust: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.

Crumble Topping:

Prepare Crumble: In a small bowl, combine ⅓ cup of flour, 3 tablespoons of sugar, 3 tablespoons of packed light brown sugar, and ⅓ cup of quick oats. Add 6 tablespoons of cold, cubed salted butter.
Mix Crumble: Using a pastry cutter or your fingers, mix the ingredients together until they form a crumbly texture.
Top with Crumble: Sprinkle the crumble mixture evenly over the cheesecake layer.
Add Remaining Blueberries: Sprinkle the remaining ½ cup of blueberries over the crumble topping.

Bake and Chill:

Bake: Bake the cheesecake bars in the preheated oven for 45-50 minutes or until the center is set and the crumble topping is golden brown. If using frozen blueberries, add an extra 10-15 minutes to the baking time. Turn off the oven and leave the door ajar. Let the cheesecake bars cool in the oven for two hours.
Cool: Remove the bars from the oven and allow them to cool completely in the pan.
Chill: Once cooled, refrigerate the bars for at least 4 hours or overnight to allow the cheesecake to set.
Serve: Lift the bars out of the pan using the parchment paper overhang, slice into squares, and serve chilled.
Enjoy your delicious Blueberry Cheesecake Crumble Bars!

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