Blueberry Cheesecake Bars
Rich and decadent blueberry flavor is simply overflowing from these creamy and tangy blueberry cheesecake bars.
Servings: 16
Calories: 297kcal
Ingredients
Crust
- 1½ cups crushed graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons salted sweet cream butter, melted and cooled
Cheesecake Filling
- ⅔ cup granulated sugar
- 2 tablespoons all-purpose flour
- 16 ounces cream cheese, softened
- ⅓ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 2½ cups blueberries, washed and dried, divided into 2 cups and ½ cup
Crumble Topping
- 4 tablespoons cold salted sweet cream butter, cubed
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, packed
- ¼ cup quick oats
Instructions
Crust
- Preheat the oven to 325°F. Line a 9x9 baking dish with parchment paper. Set it aside.
- Add the graham cracker crumbs and sugar to a small mixing bowl. Stir to combine.
- Add the melted butter to the graham cracker and sugar mixture. Stir until the crumbs are completely coated.
- Press the buttered crumbs into the bottom of the prepared pan. Bake for 10 to 12 minutes and allow the crust to cool while you make the cheesecake filling.
Cheesecake Filling
- Add the granulated sugar and flour to a small mixing bowl. Whisk until combined.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
- Add the vanilla extract and continue mixing until incorporated.
- Add the granulated sugar and flour mixture and continue mixing for 1 to 1½ more minutes.
- Add the eggs, one at a time, until no yellow is visible.
- Fold 2 cups of the blueberries into the cheesecake filling.
- Spread the cheesecake filling over the crust. Sprinkle the remaining ½ cup of blueberries over the top of the cheesecake filling.
Crumble Topping
- You can use either a food processor or a small bowl and a pastry blender to make the crumble topping.
- If using a food processor, add the cubed cold butter, flour, and sugars to the food processor. Pulse until the mixture resembles coarse crumbs.
- Add the quick oats and pulse just to combine.
- If using the pastry blender, add the cubed cold butter, flour, and sugars to a medium-sized mixing bowl. Use the pastry blender to work the mixture into coarse crumbs. Stir in the oats.
- Evenly sprinkle the crumble topping over the blueberries.
- Bake for 40 minutes. Turn the oven off and crack the oven door open. Allow the cheesecake bars to sit in the oven for 20 minutes. Remove and allow the cheesecake bars to cool at room temperature for 1 hour.
- Place the cheesecake bars into the fridge and allow the bars to chill for 2 hours. Just before you are ready to serve, slice the cheesecake bars into 16 slices (4 rows x 4 rows)
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
- Make sure that the cream cheese is at room temperature to avoid any lumps in the cream cheese filling.
- You can reduce the chill time to 1 hour, depending on how well your refrigerator cools.
Nutrition
Calories: 297kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 212mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 675IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg