Description
A delightful mashup of creamy cheesecake and crunchy blueberry crisp, perfect for summer picnics and potlucks.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of the pan.
- Bake the crust for 8–10 minutes until lightly golden. Let cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth, then add eggs one at a time. Mix in sour cream, vanilla, and lemon zest if desired.
- Pour the cheesecake filling over the crust, spreading evenly.
- In a separate bowl, whisk together the flour, oats, brown sugar, and cinnamon. Cut in the cold butter until crumbly, then fold in the blueberries.
- Sprinkle the blueberry topping over the cheesecake layer.
- Bake for 35–40 minutes until set with a slight jiggle. Let cool completely on a wire rack, then refrigerate for at least 4 hours.
- Slice into bars using a hot knife and serve chilled or at room temperature.
Notes
Chill the butter for the topping for a crumbly texture. Use room-temperature cream cheese for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry, cheesecake, dessert, bars, crispy, summer dessert