Blueberry Crumble Cheesecake Bars

his is one of my all time favorite dessert recipes because it’s the best of both worlds. A delicious shortbread crust, sweet tart blueberries, creamy cheesecake, and buttery crumble. It doesn’t get better than that.

Course Brownies + Bars

Cuisine American

Keyword blueberry cheesecake bars, blueberry crumble cheesecake, cheesecake bars

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Bars

Calories 414kcal

Author Jennifer

Ingredients

2 cups all-purpose flour
½ cup powdered sugar
1 cup salted butter diced
5 Tablespoons butter softened
⅓ cup brown sugar
1 cup all-purpose flour
1 cup granulated sugar
16 oz. cream cheese softened
2 large eggs
4 Tablespoons milk
2 Tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Instructions

Preheat oven to 350F degrees. Line a 13 x 9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

MAKE CRUST:

In a food processor, pulse flour, powdered sugar, and diced butter until crumbly.*
Press dough crust into prepared baking pan. Bake for 20 minutes.

MAKE CHEESECAKE:

In a medium bowl, mix together butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Set aside.
In a large bowl, using an electric or stand mixer beat sugar and cream cheese together until smooth.
Add eggs, milk, lemon juice and vanilla mixing until combined.
Gently, fold in blueberries.
Pour cheesecake mixture over baked crust.
Sprinkle top of cheesecake mixture with crumble topping. Bake for 25 minutes. Let cool, then place in refrigerator for at least 1 hour before cutting into squares.

Notes

If you don't have a food processor, you can use a medium sized bowl instead. Whisk together flour and powdered sugar. Using a fork or your fingers, cut in the butter until mixture becomes crumbly.

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