Blueberry Crumble Cheesecake Bars

Cheesecake bars are one of my favorite dessert hacks because they deliver creamy, rich flavor without the fuss of slicing a whole cheesecake. These blueberry crumble cheesecake bars balance jammy blueberries with a smooth cheesecake center and a lemon-kissed crumble topping that’s perfect for warm-weather gatherings or anytime you want a simple but impressive treat. You won’t have to worry about cracks or sunken middles thanks to the no-prebake crust and careful layering.

I first made these on a sunny afternoon for a family barbecue and they disappeared within minutes. Now they’re my go-to dessert when friends come over because everyone loves the balance of flavors and textures.

Ingredients

• Cooking spray: to prevent sticking and ease serving
• Graham crackers: for a slightly sweet and crunchy crust use fresh for best flavor
• Large eggs: one split for binding crust and filling for richness and structure
• Unsalted butter: for a tender crust and a luscious topping
• Granulated sugar: to sweeten the crust and creamy filling evenly
• Kosher salt: enhances all the flavors do not skip or substitute lightly
• Cream cheese: at room temperature for a smooth, fluffy filling avoid cold to prevent lumps
• Pure vanilla extract: for subtle, aromatic warmth in the cheesecake
• Fresh or frozen blueberries: chosen fresh if possible for bursting texture frozen works fine too but thaw first
• Blueberry jam: adds sweetness and helps create that jammy, spreadable layer
• All-purpose flour: for the crumble topping’s sandy texture
• Dark brown sugar: adds moisture and depth of flavor to crumble
• Finely grated lemon zest: brightens the topping with fresh citrus notes

Step-by-Step Instructions

Savor the Crust preparation:

Arrange your oven rack in the center and preheat oven to 325 degrees Fahrenheit. Spray a 9-inch square baking dish with cooking spray then line it with parchment paper with a two-inch overhang on two opposite sides for easy lifting later. Process graham crackers, one egg white, melted butter, sugar, and salt together until fine crumbs form. Press the mixture firmly and evenly into the bottom of your pan. Set aside without pre-baking.

Create the Cheesecake Filling:

In a stand mixer with a whisk attachment, beat cream cheese on medium-high until fluffy and light, about one to two minutes. Scrape the bowl then add sugar and mix until fully combined. Add the remaining egg and reserved egg yolk one at a time, beating well after each addition, scraping the bowl again to avoid lumps. Stir in vanilla extract until smooth. Pour this soft mixture evenly over the crust layer in your pan.

Add the Blueberry Layer:

In a large bowl, gently mash fresh blueberries with a potato masher or fork just enough to release some juice while keeping bits whole. Fold in the blueberry jam until combined. Spoon dollops over the cheesecake filling and gently spread to cover evenly without mixing.

Make and Sprinkle the Crumble Topping:

Whisk together flour, brown sugar, melted butter, lemon zest, and salt in a medium bowl until soft crumbs form. If the mixture feels warm or sticky, refrigerate a bit until firm. Sprinkle this topping evenly over the blueberry jam layer to cover.

Bake and Cool:

Place your pan in the oven and bake until edges are set and lightly golden, and the center wobbles slightly, about 30 minutes. Let it cool for 30 minutes uncovered on a wire rack, then refrigerate until completely chilled for at least two hours or overnight for best results.

Slice and Serve:

Use the parchment overhang to lift the chilled bars from the pan onto a cutting board. Slice cleanly into bars with a sharp knife and enjoy!

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Storage Tips

Store leftover bars in an airtight container or wrap tightly in plastic wrap and refrigerate. This keeps the cheesecake moist and the topping crisp for up to three days. You can also freeze bars by wrapping them individually in plastic wrap and placing them in a sealed freezer bag. Thaw them overnight in the fridge before serving to keep the perfect texture.

Ingredient Substitutions

Feel free to swap graham crackers with digestive biscuits or shortbread for a different crust flavor and texture. Use a berry jam of your choice if you can’t find blueberry jam. For a dairy-free version, try cream cheese alternatives made from cashews or coconut but expect some texture and flavor changes. Brown sugar in the crumble can be swapped with coconut sugar for a slightly earthier taste.

Serving Suggestions

These bars shine on their own but pairing with a dollop of whipped cream or a scoop of vanilla ice cream elevates them to a decadent treat. Fresh blueberries or a sprinkle of powdered sugar on top add a pretty, simple finishing touch. Perfect for parties, tea time, or a casual dessert after dinner.

Pro Tips

• Always bring cream cheese to room temperature or use one of the quick hacks like microwaving briefly or beating with sugar for easy mixing without lumps
• Do not overmix the cheesecake filling to keep it light and airy rather than dense
• If your crumble topping feels too soft or buttery, refrigerate before baking so it remains crumbly and golden rather than melting into the filling

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Commonly Asked Questions

→ How do I prevent the crust from becoming soggy?

Pressing the crust firmly into the pan and using an egg white binder helps create a sturdy base that holds its shape without baking beforehand, minimizing sogginess.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well if thawed and gently mashed, offering a similar texture and flavor to fresh berries when combined with jam.

→ What’s the purpose of lemon zest in the topping?

Adding lemon zest to the crumble brightens the flavor and provides a fresh citrus note that enhances the richness of the blueberries and cream cheese.

→ How can I soften cream cheese quickly?

Microwaving the cream cheese briefly in 5-second bursts or whisking it with sugar helps soften it evenly without melting.

→ How should I store the bars after baking?

Keep the bars refrigerated in an airtight container wrapped in plastic for up to 3 days to maintain freshness and texture.

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