Hey there, fellow dessert lovers! Today, I’m super excited to share with you one of my absolute favorite recipes—Blueberry Crisp Cheesecake Bars! These sweet and tangy treats are perfect for any occasion, whether it’s a family gathering, a potluck, or just because. Imagine a buttery graham cracker crust topped with a creamy cheesecake layer, fresh blueberries, and a crunchy oat topping. It’s a match made in heaven, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- A delicious combination of creamy cheesecake and sweet-tart blueberries
- An easy-to-make crisp topping that adds the perfect texture
- Perfect for potlucks, picnics, or weeknight desserts
- Can be made ahead and refrigerated for up to 3 days
- A crowd-pleaser that’s sure to become a family favorite
Ingredients
Here’s what you’ll need to make these Blueberry Crisp Cheesecake Bars:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crisp Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/3 cup butter, softened
Special Equipment:
- 9×9 inch baking pan
- Parchment paper
- Electric mixer
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make these delicious Blueberry Crisp Cheesecake Bars:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Step 3: Prepare the Cheesecake Layer
In a large bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until just combined. Pour this over the cooled crust and spread evenly.
Step 4: Add the Blueberry Layer
In a separate bowl, mix the blueberries, sugar, cornstarch, and lemon juice. Gently spoon the blueberry mixture over the cheesecake layer.
Step 5: Make the Crisp Topping
In another bowl, combine flour, brown sugar, oats, and softened butter. Use your fingers or a fork to create a crumbly mixture. Sprinkle this over the blueberry layer.
Step 6: Bake
Bake for 40-45 minutes, or until the topping is golden brown and the cheesecake layer is set.
Step 7: Cool and Chill
Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
Pro Tips for Making the Recipe
- Use fresh blueberries for the best flavor, but frozen works too—just thaw and pat dry first.
- Don’t overmix the cheesecake batter to ensure a smooth texture.
- Press the crust firmly into the pan for a sturdy base.
- Let the bars cool completely before refrigerating to prevent cracking.
How to Serve
These Blueberry Crisp Cheesecake Bars are perfect as they are, but feel free to get creative with toppings! Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. They’re also delicious on their own as a quick snack or dessert.
Make Ahead and Storage
These bars are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months—just thaw in the fridge overnight before serving.
Looking for more blueberry dessert inspiration? Check out my No-Bake Blueberry Cheesecake or my Best Blueberry Cheesecake Recipe for more delicious ideas!
Bluberry Crisp Cheesecake Bars
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crisp Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/3 cup butter, softened
Special Equipment
- 9x9 inch baking pan
- parchment paper
- electric mixer
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper.
- Make the crust: Combine crumbs, butter, and sugar. Press into the pan and bake 10 minutes. Cool.
- Prepare cheesecake: Beat cream cheese, sugar, egg, and vanilla. Pour over crust.
- Add blueberry layer: Mix blueberries, sugar, cornstarch, and lemon juice. Spoon over cheesecake.
- Make topping: Combine flour, brown sugar, oats, and butter. Crumble over blueberries.
- Bake 40-45 minutes. Cool, chill 2 hours, then slice.
