Blueberry Crisp Cheesecake Bars

This blueberry crisp cheesecake bar recipe combines three dessert favorites into one irresistible treat. The buttery shortbread crust supports a layer of tangy cheesecake studded with juicy blueberries, all crowned with a crunchy, cinnamon-scented crumble topping. I created these bars for a summer potluck, and they disappeared faster than any other dessert on the table.

I first made these bars when looking for a way to use the abundance of blueberries from our local farmers market. They've since become my signature summer dessert that friends request by name whenever berry season arrives.

Ingredients

• All purpose flour: creates the perfect tender base and crumbly topping
• Cream cheese: use full fat for the richest flavor and creamiest texture
• Fresh blueberries: select plump berries with no mushiness for the best flavor burst
• Unsalted butter: cold cubes create those perfect pockets of buttery goodness
• Sour cream: adds tanginess and creates a velvety cheesecake texture
• Brown sugar: provides caramel notes that complement the berries perfectly
• Cinnamon: just a touch enhances the sweetness of the blueberries without overwhelming
• Rolled oats: optional but add wonderful texture and nuttiness to the topping

Step-by-Step Instructions

Prepare the Pan:

Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Preheat your oven to 350°F ensuring it reaches full temperature before baking begins.

Create the Shortbread Base:

Whisk together flour, powdered sugar, and salt in a large bowl until well combined. Work the cold butter cubes into the mixture with your fingertips until it resembles coarse sand with some pea sized pieces remaining. Press firmly and evenly into the prepared pan, creating a solid foundation. Bake until just barely golden at the edges, about 10 12 minutes.

Mix the Cheesecake Filling:

Beat room temperature cream cheese and granulated sugar until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl frequently to avoid lumps. Add the egg and vanilla, beating until just incorporated. Fold in the sour cream with gentle strokes to maintain airiness.

Layer the Components:

Pour the silky cheesecake mixture over the slightly cooled crust, spreading it into an even layer. Distribute the fresh blueberries evenly across the surface, gently pressing them slightly into the cheesecake batter.

Prepare the Crumble Topping:

Combine the flour, oats, brown sugar, cinnamon and salt in a bowl. Cut in the cold butter until the mixture forms irregular clumps that hold together when squeezed. This texture creates the perfect crispy topping. Sprinkle generously over the blueberry layer, covering completely.

Bake to Perfection:

Place in the preheated oven and bake for 35 40 minutes. Look for golden brown edges and a center that jiggles slightly but appears set. The topping should be fragrant and crisp.

Cooling and Setting:

Allow the bars to cool completely at room temperature before refrigerating for at least 2 hours. This patience is rewarded with perfectly set bars that slice cleanly.

Save This

My favorite part of this recipe is watching blueberries transform during baking. They burst slightly, releasing their vibrant purple juice that swirls magically into the cheesecake layer. This creates beautiful marbled patterns that make each bar uniquely gorgeous.

Storage Tips

These bars will keep in an airtight container in the refrigerator for up to 5 days, though they rarely last that long in my house. For longer storage, freeze individual portions wrapped tightly in plastic wrap and placed in a freezer bag. Allow frozen bars to thaw in the refrigerator overnight before serving. The texture remains remarkably good even after freezing, though the topping might lose a bit of its initial crispness.

Seasonal Adaptations

While blueberries create the classic version of these bars, the recipe adapts beautifully to other seasonal fruits. Try raspberries or blackberries in summer, diced apples or pears in fall, or frozen berries in winter. For stone fruits like peaches or plums, slice thinly and toss with a teaspoon of cornstarch to absorb excess juice. Each variation brings its own personality while maintaining the perfect balance between crisp, creamy, and fruity.

Serving Suggestions

These bars shine on their own, but for an extra special presentation, serve with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream. For brunch gatherings, pair with coffee or mimosas. When serving for dessert, a drizzle of warm caramel sauce creates an indulgent finish. I like to cut these into smaller portions when including them on a dessert platter alongside other treats.

Common Queries

→ Can frozen blueberries be used?

Yes, frozen blueberries may be substituted for fresh. Thaw and pat dry to prevent excess moisture before using.

→ Should the bars be served chilled or at room temperature?

They’re best served chilled for clean cuts and a firm texture, but may be enjoyed at room temperature if preferred.

→ Do the oats in the crumble topping have to be included?

The oats are optional and may be omitted if desired. They add heartiness and texture to the topping.

→ How should the bars be stored?

Keep bars refrigerated in an airtight container for up to five days to maintain freshness and texture.

→ Can these bars be made ahead?

Yes, they are perfect for preparing in advance. Chill thoroughly before slicing for best results.

→ What’s the best way to cut neat squares?

Use a sharp knife and wipe between slices for the cleanest results. Ensure bars are well-chilled before cutting.