EASY BLUEBERRY CHEESECAKE BARS WITH CRUMBLE TOPPING

Blueberries piled on a layer of creamy cheesecake filling, topped with buttery crumbs in this delicious blueberry cheesecake bars recipe!

Classic cheesecake is one of my favorite desserts. But sometimes I don’t want the hassle of a spring-form pan and a water bath. I just want an easy recipe in bar form that taste just like the cheesecake I love. This was one of those times, so I decided to make these easy blueberry cheesecake bars instead. The buttery topping compliments the creamy cheesecake and the sweet berries and fresh lemon flavor are refreshing, especially on a summer day.

Easy Blueberry Cheesecake Bars with Crumble Topping

If you like dessert bars be sure to try my Raspberry Lemon Cheesecake Bars, Brownie Seven Layer Bars and Blueberry Crumb Bars. 

 Why These are the Best Blueberry Cheesecake Bars

• They are easy to make
• An easy and delicious recipe without the extra work of traditional cheesecake
• Doesn’t require a water bath or a springform pan
• Sweet Blueberry Topping
• Creamy cheesecake filling and a buttery crumble topping

Blueberry Lemon Cheesecake Bars with Crumb Topping

Ingredients for Blueberry Cheesecake Bars

Cheesecake Filling

• 16 oz. cream cheese, ROOM TEMPERATURE
• 1/2 cup granulated sugar
• 2 large eggs, ROOM TEMPERATURE
• 2 lemons, zested and juiced
• 1 tablespoon Nielsen-Massey pure vanilla extract

Blueberry Mixture

• 21/2 teaspoon sugar
• 1 tablespoon fresh lemon juice
• 11/2 cups fresh blueberries

Buttery Graham Cracker Crust

• 2 tablespoons of sugar
• dash of cinnamon
• 10 graham crackers
• 1/2 stick butter melted

Topping

• 1 cup all-purpose flour
•  1/4 cup brown sugar
•  1/4 cup sugar
•  1/2 teaspoon of cinnamon
•  7 tablespoons of cold butter

How to Make Blueberry Cheesecake Bars with Crumble Topping

• Preheat oven to 325 degrees. Grease the bottom of a 9 X 9 square pan then line with with parchment paper, this will allow for easy removal and cutting of the bars. Be sure to leave an overhang.
• Add the graham crackers to a ziplock bag and crush them with a rolling pin until they are fine crumbs(you can also use a food processor). In a medium bowl add the melted butter, graham cracker crumbs and the sugar, mix until combined, then spread over the bottom of  the pan. Use the back of a cup to press crumbs evenly. Bake for 10 minutes. Remove from oven and cool.
•  In a small mixing bowl, combine the fresh berries, sugar and lemon juice, mix gently and set aside.
• In a medium size mixing bowl, combine all ingredients for topping. Cut the butter in with a pastry blender, a pair of forks or your hands until the mixture resembles small crumbs. Set this aside.
• In the bowl of a stand mixer, beat together ROOM TEMPERATURE cream cheese, and sugar on medium speed until smooth.You can also use a hand mixer. Then add vanilla extract, lemon juice, lemon zest and eggs one at a time. Mix on low speed until incorporated.
• Pour the creamy cheesecake filling over the baked and cooled crust. Spread evenly with a spatula. Add the blueberry topping and evenly cover  the cheesecake layer.
• Add crumb topping and spread so mixture is even.
• Bake cheesecake bars for 35-40 minutes or until the cheesecake is slightly jiggly and the crumble is golden brown.
• Cool the bars on a wire rack to room temperature then refrigerator at least 3 hours, preferably overnight. Remove bars from pan then cut, serve and enjoy!

Variations

• Use sugar cookies or shortbread cookies for the base instead of graham cracker crumbs
• Dot the cheesecake filling with fresh berries, blueberry sauce or homemade Blueberry Compote, then add the crumble topping
• If you like your cheesecake tart add a little lemon
• Top with whipping cream

How to store lemon blueberry cheesecake bars

Wrap the cheesecake bars in plastic wrap or store in an airtight container in the refrigerator. The cheesecake squares can also be frozen.

THAT’S ALL FOR NOW

I hope that you try this blueberry cheesecake bars recipe the next time that you have some sweet blueberries languishing in your fridge. They are perfect for your next gathering and they make a delicious summer dessert.

Don”t forget to Pin the recipe and share it with your friends. It is perfect for bbq season, movie night, picnics, pot luck or even a weeknight dessert.

Have a great day friends.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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EASY BLUEBERRY CHEESECAKE BARS WITH CRUMBLE TOPPING

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Blueberries piled on a layer of creamy cheesecake filling, topped with buttery crumb topping in this easy and delicious blueberry cheesecake bars recipe!

• Total Time: 0 hours
• Yield: 10 Bars 1x

Ingredients

Scale 1x2x3x

Cheesecake Filling

16 oz. cream cheese, ROOM TEMPERATURE

1/2 cup granulated sugar

2 large eggs, ROOM TEMPERATURE

2 lemons, zested and juiced

1 tablespoon Nielsen-Massey vanilla extract

Blueberry Mixture

21/2 teaspoon sugar

1 tablespoon fresh lemon juice

11/2 cups fresh blueberries

Buttery Graham Cracker Crust

2 tablespoons of sugar

dash of cinnamon

10 graham crackers

1/2 stick butter melted

Topping:

1 cup all-purpose flour

1/4 cup brown sugar

1/4 cup sugar

1/2 teaspoon of cinnamon

7 tablespoons of cold butter

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Instructions

Preheat oven to 325 degrees. Grease the bottom of a 9 X 9 square pan then line with with parchment paper, this will allow for easy removal and cutting of the bars. Be sure to leave an overhang.

Add the graham crackers to a ziplock bag and crush them with a rolling pin until they are fine crumbs(you can also use a food processor). In a medium bowl add the melted butter, graham cracker crumbs and the sugar, mix until combined, then spread over the bottom of  the pan. Use the back of a cup to press crumbs evenly. Bake for 10 minutes. Remove from oven and cool.

In a small mixing bowl, combine the fresh berries, sugar and lemon juice, mix gently and set aside.

In a medium size mixing bowl, combine all ingredients for topping. Cut the butter in with a pastry blender, a pair of forks or your hands until the mixture resembles small crumbs. Set this aside.

In the bowl of a stand mixer, beat together ROOM TEMPERATURE cream cheese, and sugar on medium speed until smooth.You can also use a hand mixer. Then add vanilla extract, lemon juice, lemon zest and eggs one at a time. Mix on low speed until incorporated.

Pour the creamy cheesecake filling over the baked and cooled crust. Spread evenly with a spatula. Add the blueberry topping and evenly cover  the cheesecake layer.

Add crumb topping and spread so mixture is even.

Bake cheesecake bars for 35-40 minutes or until the cheesecake is slightly jiggly and the crumble is golden brown.

Cool the bars on a wire rack to room temperature then refrigerator at least 3 hours, preferably overnight. Remove bars from pan then cut, serve and enjoy!

Notes

Recipe adapted from Tyler Florence Food Network

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 35-45
• Category: Dessert
• Cuisine: American