Short Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These Blueberry Crisp Cheesecake Bars give you the velvet creaminess of cheesecake plus the crunchy sweet top of a fruit crisp all in neat little squares that scream bring me to the party. They look fancy but they play nice with shortcuts and low drama. Want a fun twist while you wait for the bars to chill Check out these churro cheesecake cookies for dessert inspiration and some cookie vibes.

Why This Recipe is Awesome

Why is this recipe great You get three dessert moods in one bite creamy dense cheesecake sweet crisp topping and juicy blueberries. It bakes in a 9×13 pan so you feed a crowd or hoard leftovers without judgment. It is pretty forgiving too which makes it perfect for a weeknight baking binge or for showing off at potlucks when you want the applause but not the pressure.

Plus the topping gives texture so every bite avoids the dreaded one note dessert snooze fest. And if you mess up a little it still tastes amazing so consider this your culinary safety net. Easy to make and hard to hate IMO that is the dessert trifecta.

Ingredients Youll Need

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter melted
• ¼ cup granulated sugar
• Pinch of salt
• 2 (8 ounce) packages cream cheese softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• Zest of ½ lemon optional
• 2 cups fresh blueberries
• ½ cup all purpose flour
• ½ cup rolled oats
• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup unsalted butter cold and cubed

Step by Step Instructions

1. Prepare the Crust
   Preheat the oven to 350°F 175°C. In a medium bowl combine graham cracker crumbs melted butter granulated sugar and salt. Mix until the crumbs look like wet sand and press the mixture firmly into the bottom of a 9×13 inch baking pan. Bake for 8 to 10 minutes until lightly golden then remove and let cool slightly.

2. Make the Cheesecake Filling
   In a large bowl beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy. Beat in the eggs one at a time mixing well after each addition. Stir in the sour cream vanilla extract and lemon zest if using and mix until just combined. Be careful not to over beat and keep the texture silky.

3. Prepare the Blueberry Crisp Topping
   In a separate medium bowl combine the all purpose flour rolled oats brown sugar and cinnamon. Whisk to blend the dry ingredients evenly. Cut the cold cubed butter into the mixture using a pastry blender or your fingertips until you see coarse crumbs. Gently fold in the fresh blueberries so they get coated without turning into a mashed mess.

4. Assemble and Bake
   Pour the cheesecake filling over the pre baked crust and spread it evenly with a spatula. Sprinkle the blueberry crisp topping evenly over the cheesecake layer making sure the berries are distributed. Bake in the preheated oven for 35 to 40 minutes until the filling is set and the topping looks golden and delicious.

5. Cool and Refrigerate
   Remove the pan from the oven and let it cool completely on a rack. Once cooled cover the pan loosely and refrigerate for at least 4 hours and preferably overnight so the cheesecake firms up properly. Chilling makes clean cuts possible and improves the flavor so do not skip this step.

6. Serve
   Before serving cut into bars with a sharp knife wiping the blade after each cut for tidy squares. Serve cold or at a cool room temperature depending on your crowd. Garnish with extra blueberries or a dusting of powdered sugar if you want to look fancy.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. That changes bake times and texture so always preheat first.
• Over beating the cream cheese mixture. Beat just enough to get smooth and no more or the filling can get too airy and crack.
• Using warm butter in the topping. Cold butter gives you those lovely crumbly pockets so keep it chilled.
• Skimping on chill time. Cutting too soon yields sloppy bars and sad edges. Patience pays off.
• Piling the topping too thick in one spot. Distribute evenly so every bar gets a good crisp to cheesecake ratio.

Alternatives & Substitutions

• No graham crackers Try digestive biscuits or crushed vanilla wafers instead they will still make a great base.
• Want it gluten free Use a gluten free graham cracker or swap in almond flour for the crust and make sure oats are certified gluten free. I have tried a GF version and it still hits hard on flavor.
• No sour cream Use Greek yogurt as a swap for similar tang and texture. It keeps the filling creamy.
• Fresh blueberries not available Use frozen blueberries but toss them in a bit of flour first to help prevent purple streaks in the filling.
• Want extra crunch Add chopped pecans or sliced almonds into the crisp topping for texture and a toasty flavor.

FAQ

Q What if my cheesecake cracks Does that mean it failed No cracks do not equal success cracks happen and they still taste fantastic. Chill the bars well and serve with a sprinkle of powdered sugar or extra berries to disguise any battle scars.

Q Can I use frozen blueberries Yes but toss them with a tablespoon of flour to absorb excess moisture. Use them straight from frozen do not thaw or your topping could become wet.

Q Can I make this ahead Absolutely make it the day before it will cut cleaner and taste better after sleeping in the fridge. This is a superb make ahead dessert for parties.

Q Can I use margarine instead of butter Well technically yes but why hurt your soul like that Margarine changes flavor and texture so use real butter if you want the best result.

Q How do I store leftovers Keep covered in the fridge for up to four days. You can freeze individual bars wrapped tightly for up to three months then thaw in the fridge before serving.

Q Can I halve the recipe Yes scale everything down and use an 8×8 pan just keep watch on bake time it will likely be shorter.

Q Any tips for perfect slices Chill fully then use a hot sharp knife wiped between cuts for clean edges.

Final Thoughts

You just made a hybrid dessert that gets all the best parts right The creamy cheesecake the sweet tartness of blueberries and the crunchy topping come together like a tiny dessert band performing perfectly. It is a great dessert to impress without sweating every detail. Go ahead cut yourself a bar test the cheesecake honestly you deserve that quality control check.

Conclusion

If you want a similar spin with an elegant crumble texture check this take on Blueberry Crumble Cheesecake Bars for extra inspiration. If you need a gluten free option that still delivers on flavor take a look at this Gluten Free Blueberry Cheesecake Bars guide.

Blueberry Crisp Cheesecake Bars

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• Author: admin
• Total Time: 70 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delicious bars combining the creaminess of cheesecake with a crunchy blueberry crisp topping, perfect for parties or a sweet treat.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• 2 (8 ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• Zest of ½ lemon (optional)
• 2 cups fresh blueberries
• ½ cup all-purpose flour
• ½ cup rolled oats
• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup unsalted butter, cold and cubed

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Instructions

1. Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the crumbs resemble wet sand and press the mixture firmly into the bottom of a 9×13 inch baking pan. Bake for 8 to 10 minutes until lightly golden, then let cool slightly.
2. In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and lemon zest if using. Mix until just combined.
3. In a separate medium bowl, combine the all-purpose flour, rolled oats, brown sugar, and cinnamon. Whisk to blend. Cut the cold cubed butter into the mixture using a pastry blender or fingertips until coarse crumbs form. Gently fold in the fresh blueberries.
4. Pour the cheesecake filling over the pre-baked crust and spread evenly with a spatula. Sprinkle the blueberry crisp topping evenly over the cheesecake layer. Bake for 35 to 40 minutes until the filling is set and the topping is golden.
5. Remove from the oven and let cool completely on a rack. Once cooled, cover loosely and refrigerate for at least 4 hours or overnight.
6. Before serving, cut into bars with a sharp knife, wiping the blade after each cut for tidy edges. Serve cold or at a cool room temperature.

Notes

Chilling the bars improves the flavor and makes clean cuts possible. For a fancier presentation, garnish with extra blueberries or a dusting of powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 350
• Sugar: 22g
• Sodium: 240mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg

Keywords: blueberry cheesecake bars, dessert, easy recipe, potluck, baking