Blueberry Crumble Cheesecake Bars
These Blueberry Crumble Cheesecake Bars are made with a velvety smooth cheesecake filling that is layered with a homemade blueberry jam, and topped with a buttery cinnamon sugar crumble topping. These handheld, sliceable bars are packed with sweet, juicy blueberry flavor in each bite, which compliments the lightly sweetened, tangy vanilla cheesecake. This cheesecake is simple to make and does not require a water bath, due to the shape of the pan. The smaller, shallower shape of the pan helps the cheesecake bake much faster and more evenly.
Here is what you will love about these Blueberry Crumble Cheesecake Bars
- Simple to make – these blueberry crumble cheesecake bars don’t require a water bath (not that that requires much more work, but it does take one step out). This is because the 9×5 inch loaf pan allows the surface to cook faster and more evenly, thus eliminating the need for a waterbath.
- Small batch – rather than making one giant cheesecake, this recipe allows you to make a smaller amount of cheesecake. I know there are many times I want to make just a small batch of a dessert.
- Luxuriously smooth texture – this recipe uses both sour cream and heavy cream…not much, but just enough to soften the texture a hint, making it lighter, creamier and more velvety smooth.
- Customizable – while I LOVE blueberries, you can easily swap out the blueberries for another fruit. Fresh or frozen fruit works!
Storage
Store leftover cheesecake in an air-tight container, or wrapped tightly with plastic wrap in the refrigerator for 3 to 4 days.
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Blueberry Crumble Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 1 9×5 inch loaf 1x
Description
These Blueberry Crumble Cheesecake Bars are made with a velvety smooth cheesecake filling that is layered with a homemade blueberry jam, and topped with a buttery cinnamon sugar crumble topping. These handheld, sliceable bars are packed with sweet, juicy blueberry flavor in each bite, which compliments the lightly sweetened, tangy vanilla cheesecake. This cheesecake is simple to make and does not require a water bath, due to the shape of the pan. The smaller, shallower shape of the pan helps the cheesecake bake much faster and more evenly.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces full fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons sour cream
- 2 tablespoons heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Blueberry Jam
- 2 cups fresh or frozen blueberries
- Juice of 1/2 lemon
- 1/4 cup granulated sugar
Crumble Topping
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper.
2. Make the graham cracker crust. In a large bowl, add graham cracker crumbs, sugar, cinnamon and melted butter. Stir to combine. Pour the crust mixture into a loaf pan and use the bottom of a glass or cup to press the crust into the bottom and sides of the pan.
Bake in preheated oven for 6 minutes. Remove from oven and allow to cool on wire cooling rack while you make the cheesecake filling.
3. Make the blueberry jam. In a medium sized saucepan, add blueberries, lemon juice and sugar. Cook on medium high heat, until the sugar dissolves and blueberries begin to release their natural juices.
Remove from the heat and pour into a heat proof shallow bowl. Place in refrigerator to cool until ready to use.
4. Make the crumble topping. In a large bowl, add flour, sugar, cinnamon and softened butter. Use a fork to claw ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.
5. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using handheld mixer, add softened cream cheese, sugar and sour cream. Beat until smooth and creamy. Add in the heavy cream, vanilla extract and salt and mix until smooth and combined.
Add in the eggs, one at a time, beating until fully combined.
6. Pour half the filling into the cooled crust. Spoon half the blueberry jam on top. Pour remaining cheesecake filling on top and top with remaining blueberry jam. Sprinkle the crumble topping on top.
7. Bake in 325F preheated oven for 45-55 minutes, or until the edges are set and the center wobbles slightly.
8. Allow to cool for 1 hour on a wire cooling rack.
Cover with plastic wrap and place in refrigerator for 6 hours, or ideally overnight.
9. Slice, serve and enjoy!
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Stove Top/Oven
- Cuisine: American
