Who doesn’t love a good dessert that combines all the best parts of cheesecake and crumble into one delightful bite? I’ve always been a fan of cheesecakes, but when I discovered the magic of Blueberry Crumble Cheesecake Bars, they became a staple in my kitchen. It’s one of those recipes that just screams comfort food, perfect for sharing with friends and family, or indulging all by yourself with a good cup of tea.
I remember the first time I tried making these bars; it was a sunny Sunday afternoon, and I wanted to whip up something special for a get-together with my closest friends. Armed with fresh blueberries from the local farmers’ market and a craving for something sweet, I set out to create a dessert that would leave everyone wanting more. There’s something so satisfying about the way the creamy cheesecake filling melds with the buttery graham cracker crust and the crunchy crumble topping—it’s a texture lover’s dream!
As the bars baked, the kitchen filled with the warm, sweet smell of blueberries and buttery goodness. The hardest part? Waiting for them to chill before cutting into those delicious layers. But trust me, the wait is worth it. The combination of rich cream cheese, tart blueberries, and a hint of almond crunch makes each bite a perfect balance of flavors and textures.
If you haven’t tried making cheesecake bars before, this recipe’s an excellent one to start with. It’s easy to follow, and the result is impressive enough to serve at any gathering. Plus, they’re portable, so you can share them with friends or bring them to a potluck. So, let’s get baking and make some memories with these scrumptious Blueberry Crumble Cheesecake Bars!
How to Make Blueberry Crumble Cheesecake Bars
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Ingredients:
- 8 sheets graham crackers
- ¼ cup butter (melted)
- 2 tbsp brown sugar
- Pinch of salt
- 16 oz. cream cheese (room temperature)
- ½ cup sugar
- 2 eggs (room temperature)
- ½ cup sour cream
- ¼ tsp salt
- 1 ½ cups blueberries (fresh or frozen)
- ½ cup all-purpose flour
- ¼ cup brown sugar (packed)
- 4 tbsp butter (cold)
- ½ cup quick cooking oats
- ¼ cup sliced almonds
Directions:
- Begin by preheating your oven to 325°F. Line a 9×9 inch baking dish with parchment paper and set aside for later use.
- Place the graham crackers into a resealable bag and crush them into fine crumbs using a rolling pin.
- Add in the melted butter, brown sugar, and a pinch of salt to the bag. Mix until the ingredients are thoroughly combined.
- Firmly press this crust mixture into the bottom of the prepared baking dish. Bake for around 10 minutes, then remove and keep the oven turned on.
- In a mixing bowl, beat together the cream cheese and sugar until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then blend in the sour cream and salt until completely incorporated.
- Spread this creamy filling over the baked crust, then distribute the blueberries evenly on top.
- For the crumble, combine flour, brown sugar, and cold butter in a bowl until you achieve a coarse texture. Stir in the oats and sliced almonds.
- Scatter the crumble mixture over the blueberries.
- Bake for 35-40 minutes until the center is set with a slight jiggle. Let the bars cool on the counter before refrigerating for at least 3 hours.
- Once chilled, lift the cheesecake out of the pan using the parchment paper, slice into bars, and serve.
Don’t Have Graham Crackers? Here’s What to Use Instead
If you’re out of graham crackers, try substituting with digestive biscuits or vanilla wafers. They provide a similar texture and flavor profile. For a gluten-free option, use gluten-free cookies. Adjust the sweetness to taste, as some substitutes may be sweeter than graham crackers.
Best Ways to Store Blueberry Crumble Cheesecake Bars
To keep these bars fresh, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each bar individually and freeze them for up to three months. Thaw in the fridge overnight before serving.
Perfect Pairings for Blueberry Crumble Cheesecake Bars
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a drink pairing, try serving them alongside a hot cup of coffee or a chilled glass of milk to complement the sweet and tangy flavors.
Pro Tips for the Perfect Blueberry Crumble Cheesecake Bars
Ensure your cream cheese is at room temperature before mixing to achieve a smooth filling. For the crumble, use your fingers to mix the butter until you have a crumb-like texture. This step is crucial for the perfect crunchy topping!
Seasonal Twists for Blueberry Crumble Cheesecake Bars
In the summer, replace blueberries with fresh strawberries or raspberries for a twist. During fall, try adding a hint of cinnamon to the crumble. In winter, cranberries can add a festive touch. Adapt the recipe with whatever fruit is in season for a fresh flavor.
FAQs:
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work wonderfully in this recipe. Just make sure to thaw them completely and blot off any excess moisture before using, as too much liquid can affect the texture of the cheesecake bars.
How do I know when the cheesecake bars are done baking?
You’ll know the bars are done when the center is just slightly jiggly but not liquid. The edges should be set and lightly golden. Once cooled and refrigerated, the bars will firm up to the perfect consistency.
Can I replace the sour cream with another ingredient?
If you’re out of sour cream, plain Greek yogurt or crème fraîche are great alternatives that provide a similar tangy flavor and creamy texture. Whichever substitute you choose, ensure it has a similar thickness to sour cream for the best results.
How can I make the crust gluten-free?
To make the crust gluten-free, substitute the graham crackers with gluten-free cookies or biscuits. Many stores offer gluten-free options that are perfect for achieving a similar texture and taste for the base of your cheesecake bars.
Can I prepare these bars ahead of time?
Absolutely! These cheesecake bars can be made a day in advance, as chilling them in the fridge overnight actually enhances the flavor. Just keep them covered in the refrigerator until you’re ready to serve.
What is the best way to cut the bars without making a mess?
For clean cuts, use a sharp knife and wipe it with a damp cloth between slices. Cutting the bars while they’re still cold will also help keep the layers intact and prevent the cheesecake from sticking to the knife.
Blueberry Crumble Cheesecake Bars
Equipment
- 9x9 inch baking pan
Ingredients
Crust:
- 8 sheets graham crackers
- 1/4 cup butter melted
- 2 tablespoons brown sugar
- pinch salt
Cheesecake Filling:
- 16 ounces cream cheese room temperature
- 1/2 cup sugar
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1/4 teaspoon salt
Crumble Topping:
- 1 1/2 cups blueberries fresh or frozen
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar packed
- 4 tablespoons butter cold
- 1/2 cup quick cooking oats
- 1/4 cup sliced almonds
Instructions
- Begin by preheating the oven to 325°F. Prepare a 9x9 inch baking pan with parchment paper and set it aside.
For Crust:
- Crush the graham crackers in a zip-top bag until fine using a rolling pin.
- Mix the crushed graham crackers with melted butter, brown sugar, and a pinch of salt inside the bag until combined.
- Press the crust mixture evenly into the bottom of the prepared baking pan, then bake for about 10 minutes. Remove from the oven but keep it preheated.
For Cheesecake Filling:
- In a mixer, beat together cream cheese and sugar until creamy and smooth. Add eggs one at a time, ensuring each is well incorporated before adding the next.
- Stir in sour cream and salt, mixing thoroughly while scraping down the bowl to ensure an even blend.
- Pour the cheesecake filling over the baked crust and evenly distribute the blueberries on top.
For Crumble Topping:
- In a bowl, combine flour, brown sugar, and cold butter until the mixture resembles coarse crumbs. Add in oats and sliced almonds and mix well.
- Sprinkle the crumble topping over the blueberries evenly.
- Bake for 35 to 40 minutes until the center is slightly wobbly. Allow to cool at room temperature, then refrigerate for about 3 hours to set.
- After chilling, lift the cheesecake out of the pan using the parchment paper and cut into bars. Serve and enjoy!
