Blueberry Crisp Cheesecake Bars

There’s something magical about a dessert that brings the whole family together. These Blueberry Crisp Cheesecake Bars do just that. I’ll never forget the first time I whipped up a batch of these beauties – it was a lazy Saturday afternoon, and I had some fresh blueberries sitting in the fridge, begging to be used. My kids were bouncing around the kitchen, curious about what I was making, and as the smell of buttery crumble and sweet blueberries filled the air, they could barely wait for them to cool before digging in.

What I adore about these bars is that they combine the creamy indulgence of cheesecake with the cozy, crumbly texture of a classic crisp. It’s a little bit of everything – rich, fruity, and delightfully crunchy. They’re perfect for any time of the year, but especially wonderful when you have juicy summer blueberries on hand. My husband loves them cold from the fridge, while I sneak one for breakfast with my coffee (don’t judge!).

These bars aren’t just a favorite in our home because they taste amazing – they’re also easy to make and slice up beautifully for sharing. They’ve become a go-to for potlucks, picnics, and school bake sales. The layers of creamy cheesecake, sweet-tart blueberries, and that buttery crisp topping create a dessert that feels special without being fussy. Every bite is like a little celebration.

I know you’re going to love them just as much as we do!

Questions I Often Get Asked About This Recipe

Can I use frozen blueberries instead of fresh?
Absolutely! If fresh blueberries aren’t in season, frozen ones work just fine. Just make sure not to thaw them before adding them to the recipe, or you’ll end up with extra moisture.

Do these bars need to be refrigerated?
Yes, because of the cheesecake layer, these bars need to be stored in the fridge. They’re best when chilled, and they’ll stay good for up to 5 days.

Can I make these ahead of time?
Yes! These bars are perfect for making a day ahead. In fact, the flavors meld together even better after they’ve chilled overnight.

Can I substitute other berries?
Definitely. Strawberries, raspberries, or a mix of berries would work wonderfully in this recipe.

Can I freeze these bars?
Yes, they freeze well. Wrap them tightly and store in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.

What You Need to Make Blueberry 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

9×9 inch baking pan

Parchment paper

Electric mixer

How to Make Blueberry Crisp Cheesecake Bars

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.

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.

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.

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.

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.

Bake: Bake for 40-45 minutes, or until the topping is golden brown and the cheesecake layer is set.

Cool and Chill: Let the bars cool completely, then refrigerate for at least 2 hours before slicing.

Tips for Making the Best Blueberry Crisp Cheesecake Bars

Don’t Rush the Cooling Time: Letting the bars chill properly helps the layers set and makes slicing much easier.

Add a Hint of Cinnamon: If you want to add a bit of warmth, a sprinkle of cinnamon in the crisp topping goes a long way.

Crumbly Topping Tip: For an extra crunchy topping, chill the crumb mixture for 15 minutes before sprinkling it on.

Lemon Zest Boost: Add some lemon zest to the blueberry layer for a brighter, zesty flavor.

Reader Reviews

⭐⭐⭐⭐⭐ “My family devoured these! Perfect mix of creamy and crunchy.” – Sarah L.

⭐⭐⭐⭐ “Great recipe, though I’ll add more lemon next time for extra tang.” – Jessica K.

⭐⭐⭐⭐⭐ “Easy to follow and absolutely delicious. A new favorite in our house!” – Rachel M.

⭐⭐⭐⭐ “Took these to a potluck and everyone asked for the recipe.” – Emily W.

⭐⭐⭐⭐⭐ “Very tasty, but the crust was a bit crumbly. Might need more butter next time.” – Karen T.

Printable Recipe

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Good food is meant to be shared! If you loved these Blueberry Crisp Cheesecake Bars, snap a photo and share it on social media. Tag your friends, share it in your favorite mom groups, or pin it on Pinterest for later. Spreading the joy of a delicious recipe is one of the best ways to connect and make someone’s day a little sweeter