Blueberry Crumble Cheesecake Bars
These Blueberry Crumble Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake, juicy blueberries, and a crunchy crumble topping. Perfect for summer and so easy to slice and share—keep a stash in your freezer for instant cheesecake happiness!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/blueberry-crumble-cheesecake-bars/
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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!
Notes
How to Make Gluten Free: Use gluten-free graham crackers for the crust. Substitute the all-purpose flour in the crumble with a 1:1 gluten-free flour blend. Choose certified gluten-free oats to avoid cross-contamination.
Storage: Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each bar well and freeze for up to 2 months. Thaw at room temperature or in the fridge before serving.
On Freezing: For quick cheesecake cravings, freeze individual bars and thaw as needed!
Berry Substitutions: You can use frozen blueberries (no need to thaw) or substitute with raspberries, blackberries, or a berry mix.
Servings: 9 -16 slices
