These Blueberry Crumble Cheesecake Bars pack all my food obsessions into one pan: buttery graham cracker crust, creamy cheesecake, juicy blueberries, and a shower of almond crumble.
Honestly? This is the bar you bring to a barbecue, and suddenly people are following you around asking for the recipe. You don’t need a water bath. You don’t have to cross your fingers and hope the top doesn’t crack. You just layer, bake, chill, and live your best blueberry life. Please, I beg you—make these before summer waves goodbye. You will not regret it. Pinky swear.
P.S. If you’re as cheesecake-obsessed as I am, you have to try my Easy Basque Cheesecake too. It’s a caramelized, creamy twist on the classic!
Listen, I have a thing for blueberries. You know that feeling when you spot them on sale and just have to buy a bucket? That’s me. And don’t even get me started on crumble—if there’s a crunchy, buttery topping within a 10-mile radius, you bet I’m shoveling it onto my plate.
So one day, in a fit of indecision and fridge-clearing, these Blueberry Cheesecake Crumble Bars were born. Graham cracker crust on the bottom—think “no soggy bottoms, only happy campers.” Cheesecake in the middle, but not that fussy, stress-inducing kind. This one is practically foolproof. It’s topped with a thick layer of blueberries (don’t skimp), then smothered in an almond crumble that’s crunchy and toasty and everything your summer desserts wish they could be.
Fellow blueberry fans: Don’t miss my Blueberry Muffins for more ways to get your fix!
Nut allergy in the house? Skip the almonds completely, or swap in your favorite nut-free crunchy topping (a little extra oat action never hurt anyone). The crumble will still bake up golden, crisp, and just as irresistible. No one misses out.
Recipe At A Glance
Texture: Buttery graham crust, ultra-creamy cheesecake, jammy blueberries, and crunchy almond (or oat!) crumble
Flavor: Sweet and tart blueberries, tangy cheesecake, cozy vanilla and almond, toasty crumble
Ease: No fancy equipment or weird techniques—just bowls, a spatula, and your most persuasive “please chill before slicing” patience
Time: 25 min prep, about 35 min bake, then at least 3 hours to chill (worth it, trust me)
Craving another easy, crowd-pleasing dessert? Try my Easy Peach Crisp Recipe for a summer fruit dessert.
Ingredients & Swaps
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED
- 454g (16 ounces) full-fat cream cheese, at room temp (65-70°F/ 18–21°C)
- 100g eggs, at room temperature – weight is without shell. That’s about 2 large eggs.
- 60g (¼ cup) sour cream
PANTRY
- 190g (~2 cups) graham cracker crumbs. Easily substitute with gluten-free digestive biscuits or gluten-free graham crackers.
- 3 tbsp granulated sugar (for crust)
- 100g (½ cup) granulated sugar (for filling)
- 53g (¼ cup) brown sugar, packed (for crumble)
- ¼ tsp fine sea salt (for crust)
- 63g (½ cup ) all-purpose flour (for crumble). Gluten-free? Sub with gluten-free all-purpose flour.
- 25g (¼ cup) old-fashioned oats. Double-check your oats: Use certified gluten free old-fashioned oats—regular oats can be contaminated during processing.
- 25g (¼ cup) sliced almonds (skip for nut-free)
- 1 tbsp cornstarch (for cheesecake)
- 1 tsp vanilla extract
- 56g (4 tbsp ) unsalted butter, melted (crust)
- 56g (4 tbsp) cold unsalted butter, cubed (crumble)
PRODUCE
- 500g (about 3½ cups) fresh blueberries. Frozen blueberries? Totally fine. Don’t thaw, just toss in.
💡 Need a hand with conversions or measuring by weight? My Baking Conversions Chart guide is always here for you!
How to Make Blueberry Crumble Cheesecake Bars Step-by-Step
STEP 1. Preheat your oven to 350°F (175°C) and set the oven rack in the middle position. If you have an oven thermometer, use it to double-check your temp for best results.
Lightly grease an 8×8-inch baking pan. To line the pan, cut two strips of parchment paper that are each long enough to hang over the edges by 1–2 inches on both sides (wider than your pan). Lay one strip in the pan, letting the extra parchment hang over two opposite sides. Place the second strip the other way, so it covers the other sides and overlaps in the middle. Gently press the paper into the corners and up the sides. Secure the parchment with binder clips at the edges if you have them—just don’t forget to remove the clips before baking!
PRO TIP: Lining the pan this way covers the bottom and all four sides, so once your bars are baked and chilled, you can grab those overhanging edges and lift the whole slab out easily. No more digging for stuck bars or losing precious crumble to the pan!
STEP 2. In a medium bowl, stir together all the graham cracker crust ingredients until the mixture looks like wet sand—think beach vacation, but in your kitchen. The crumbs should be evenly moistened and easily hold together when you press them.
Pour the mixture into your lined pan. Spread it out with your fingers or a spoon, then press it down firmly to form an even crust. If you have an offset spatula (like in the photo), it’s perfect for smoothing and packing the crust tightly into every corner.
No offset spatula? No problem! Use the bottom of a measuring cup, a small glass, or even the back of a spoon to press and level the surface. Make sure the crust is packed well and as even as possible for sturdy bars.
Bake the crust for 10 minutes, then let it cool slightly while you prep the next layer.
STEP 3. While the crust is baking, start on the cheesecake filling.
In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat together the cream cheese, sugar, and cornstarch. Mix on medium speed, stopping to scrape down the sides of the bowl a couple of times. Keep going just until the mixture is completely smooth and creamy, with no lumps hiding out—this makes your bars silky, not grainy.
STEP 4. Mix in the vanilla extract and sour cream. Beat until just combined, then scrape down the sides and bottom of the bowl.
Add the eggs one at a time, mixing on low speed until the batter is smooth and creamy. Scrape the bowl well to make sure there are no hidden lumps. Set the cheesecake batter aside while you make the almond crumble.
STEP 5. Make the almond crumble. In a medium bowl, combine all the dry ingredients for the crumble—flour, oats, brown sugar, and sliced almonds. Add the cold, cubed butter. Use your fingers to rub and squeeze the butter into the mixture until everything looks evenly moistened with some pea-sized buttery clumps. Don’t overwork it—you want those little nuggets for maximum crunch on top!
STEP 6. Pour the cheesecake batter over the baked crust and use a spatula to spread it into an even layer.
Scatter the blueberries evenly over the cheesecake filling, covering as much of the surface as you can (don’t be shy—it’s a blueberry celebration).
Sprinkle the almond crumble evenly over the top, making sure you get some nice clumps for that signature crunchy finish.
STEP 7. Bake for 35–40 minutes, or until the crumble topping is golden brown and the center of the cheesecake has a slight wobble if you gently shake the pan. For extra accuracy, the internal temperature of the cheesecake layer should register 150–155°F (65–68°C) when measured with an instant-read thermometer.
Remove the pan from the oven and let it cool at room temperature for about 30 minutes. Then transfer it to the refrigerator to chill for at least 3 hours, or until the bars are completely set and easy to slice.
STEP 8. Optional but highly recommended: Pop the pan in the freezer for about an hour before slicing—this helps you get those perfectly neat, bakery-style bars (no more crumble chaos!).
Slice into squares using a sharp knife, wiping it clean between cuts for the cleanest edges. Serve the bars chilled and enjoy every jammy, crumbly bite!
Tips & Troubleshooting
- Make Ahead:
Bars taste even better the next day. Seriously. - Storage:
Keep in the fridge up to 5 days, or freeze (tightly wrapped) for 2 months. - Serving:
Chilled = tidy bars. Room temp = extra creamy. Both are excellent life choices. - Mix-Ins:
Swap in raspberries, blackberries, or your favorite berry mix. - Nut-Free Crunch:
Add extra oats if skipping almonds or just simply skip almonds entirely.
⭐️Make-Ahead/Freezer Tip:⭐️
I love slicing these into bars and wrapping each one individually before storing them in the freezer. That way, whenever a cheesecake craving strikes, I can just grab a bar, let it thaw for a bit, and enjoy—no need to bake a whole cheesecake!
If you love freezer-friendly treats, you’ll also want to try my Chocolate Chunk Banana Muffins and White Chocolate Cranberry Cookies.
FAQ (Because Someone’s Always Got Questions)
Can I use frozen blueberries in Blueberry Crumble Cheesecake Bars?
Absolutely! Toss them in frozen. You might get a slightly more purple cheesecake, but that’s just extra personality.
Do I really have to chill them before slicing?
Yes, unless you want a crumbly, oozy mess. If that’s your thing, live your truth! For neat bars, chilling is key.
Help! My cheesecake cracked. Are my bars ruined?
Nope! The crumble covers any cracks. Nobody will know. Zero stress.
Nut allergy here. Can I skip the almonds?
Yes! Leave out the almonds and toss in more oats for crunch. Blueberry Crumble Cheesecake Bars are for everyone.
No graham crackers—what else can I use?
Digestive biscuits, vanilla wafers, or even Biscoff cookies work. Each gives a fun twist.
How do I get perfect slices?
Sharp knife, wipe between cuts, and chill the bars well first. Or just eat them straight from the pan—no judgment.
Can I double this recipe?
For sure! Use a 9×13 pan, add a few extra minutes of bake time, and share (or don’t).
How do I know when it’s done?
Edges are set, center has a gentle jiggle, crumble’s golden. Don’t overbake or the cheesecake gets dry.
Still hungry?
If you love all things cheesecake, you’ll fall for my Mini Biscoff Cheesecake. Or explore this Strawberry Cheesecake Loaf Cake!
❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Blueberry Crumble Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 190g (about 1¼ cups) graham cracker crumbs (see notes for gluten-free option)
- 38 (3 tbsps) granulated sugar
- ¼ tsp fine sea salt
- 57g (4 tbsps) unsalted butter, melted
For the Cheesecake Filling
- 454g (16 ounces) cream cheese, at room temperature 65–70°F (18–21°C)
- 100g (1/2 cup) granulated sugar
- 10g (1 tbsp) cornstarch/ cornflour
- 3g (½ tsp) vanilla extract
- 60g (1/4 cup) sour cream at room temperature
- 100g (about 2 large eggs) eggs, weight is without shell at room temperature
- 500g (about 3½ cups) fresh blueberries sub with frozen bluberries
For the Almond Crumble
- 63g (½ cup) all-purpose flour/ plain flour (see notes for gluten-free option)
- 25g (¼ cup) old-fashioned oats
- 55g (¼ cup, packed) brown sugar
- 25g (¼ cup) sliced almonds simply omit if going nut-free
- 56g (4 tbsps) unsalted butter, cold and cubed
Instructions
- Prep Pan & Oven. Preheat oven to 350°F (175°C) with the rack in the middle. Grease and line an 8×8-inch baking pan with parchment, leaving an overhang on all sides.
- Make Graham Cracker Crust. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the mixture looks like wet sand. Press evenly and firmly into the prepared pan. Bake for 10 minutes, then let cool slightly.190g (about 1¼ cups) graham cracker crumbs, 38 (3 tbsps) granulated sugar, 1/4 tsp fine sea salt, 57g (4 tbsps) unsalted butter, melted
- Make Cheesecake Filling. In a large bowl, beat cream cheese, sugar, and cornstarch until smooth and creamy. Mix in vanilla extract and sour cream. Add eggs one at a time, mixing just until combined and scraping the bowl as needed.454g (16 ounces) cream cheese, at room temperature, 100g (1/2 cup) granulated sugar, 10g (1 tbsp) cornstarch/ cornflour, 3g (½ tsp) vanilla extract, 60g (1/4 cup) sour cream, 100g (about 2 large eggs) eggs, weight is without shell
- Make Almond Crumble. In another bowl, combine flour, oats, brown sugar, and sliced almonds. Add cold, cubed butter and use your fingers to mix until crumbly with some pea-sized pieces. (For nut-free, skip the almonds and add extra oats.)63g (½ cup) all-purpose flour/ plain flour, 25g (¼ cup) old-fashioned oats, 55g (¼ cup, packed) brown sugar, 25g (¼ cup) sliced almonds, 56g (4 tbsps) unsalted butter, cold and cubed
- Assemble. Spread cheesecake batter evenly over the cooled crust. Scatter blueberries over the cheesecake layer, then sprinkle the almond crumble on top.500g (about 3½ cups) fresh blueberries
- Bake. Bake for 35–40 minutes, until the crumble is golden and the center is just slightly wobbly. (The internal temp should reach 150–155°F/65–68°C.)
- Chill. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (or overnight) until fully set.
- Slice & Serve. (Optional: Freeze for 1 hour before slicing for super clean cuts.) Slice into bars with a sharp knife, wiping between cuts. Serve chilled and enjoy!
