Description
Delicious cheesecake bars with a crunchy blueberry crisp topping that strikes a perfect balance between sweet and tangy.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold, cubed butter
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until the mixture resembles wet sand, then press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until golden.
- In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, then add eggs one at a time. Stir in vanilla extract and sour cream until just combined.
- In a separate medium bowl, combine flour, oats, brown sugar, ground cinnamon, and nutmeg. Cut in cold butter until crumbly, then fold in blueberries.
- Pour the cream cheese filling over the crust and top with the blueberry crisp mixture. Bake for 30-35 minutes.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
For best flavor, use fresh blueberries. You can freeze the bars for up to 2 months if you want to store them longer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: dessert, cheesecake, blueberry, bars, baking