Why Make This Recipe

Blueberry Crisp Cheesecake Bars are a delicious combination of creamy cheesecake and a crunchy oat topping. They are perfect for dessert or even as a sweet snack. This recipe brings together fresh blueberries and the rich taste of cream cheese, all wrapped in a crispy oat crust. It’s an easy-to-make treat that’s sure to impress your family and friends.

How to Make Blueberry Crisp Cheesecake Bars

Ingredients:

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/2 cup unsalted butter, melted
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 (8 oz) packages cream cheese
• 1/2 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups fresh blueberries
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Directions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. In a medium bowl, mix the rolled oats, flour, cinnamon, salt, brown sugar, and melted butter together until crumbly.
3. Press half of this mixture into the bottom of the prepared pan. Set the rest aside for the topping.
4. In a large bowl, beat the softened cream cheese on medium speed until smooth.
5. Add the sugar, flour, and vanilla to the cream cheese and beat until creamy.
6. Mix in the egg and beat until combined. Spread this mixture evenly over the crust in the pan.
7. In a medium dish, toss the blueberries with lemon juice. Add the sugar, flour, and cornstarch, and stir to mix.
8. Gently sprinkle the blueberry mixture over the cheesecake layer.
9. Sprinkle the reserved oat mixture evenly over the blueberries.
10. Bake for 55-60 minutes, or until the topping is golden brown and the center is slightly jiggly.
11. Allow to cool at room temperature for about 2 hours, then refrigerate for at least 4 hours before serving.

How to Serve Blueberry Crisp Cheesecake Bars

Serve these bars chilled. Cut them into squares and place them on a plate. They can be enjoyed plain or topped with a dollop of whipped cream for added sweetness. They make a fantastic dessert for any gathering or family dinner.

How to Store Blueberry Crisp Cheesecake Bars

Store the bars in an airtight container in the refrigerator. They will keep well for up to one week. If you want to keep them longer, consider freezing them. Just make sure to wrap them tightly to prevent freezer burn.

Tips to Make Blueberry Crisp Cheesecake Bars

• Let the cream cheese soften fully before mixing. This helps to achieve a smooth filling.
• Use fresh blueberries for the best flavor. If fresh ones are not available, frozen blueberries can be used; just do not thaw them before adding.
• Make sure to cool the bars for at least 4 hours in the fridge before cutting them to get clean slices.

Variation

You can switch the blueberries for other fruits like strawberries or raspberries. Each fruit will give a different flavor to the cheesecake bars while keeping the same delicious texture.

FAQs

1. 
   

   Can I make these cheesecake bars ahead of time?
   Yes, you can prepare them a day in advance. They taste even better after a night in the fridge!

   
   
2. 
   

   Can I use a different type of sugar?
   Yes, you can substitute white sugar for brown sugar in the crust. Just keep in mind that it will change the overall flavor slightly.

   
   
3. 
   

   Is it necessary to refrigerate before serving?
   Yes, refrigerating helps to firm up the cheesecake and makes it easier to cut into bars. Plus, they taste best chilled!

   
   

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Blueberry Crisp Cheesecake Bars

A delicious combination of creamy cheesecake and a crunchy oat topping, perfect for dessert or as a sweet snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 9 bars

Calories 240 kcal

Ingredients

  

For the crust and topping

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/2 cup unsalted butter, melted
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt

For the cheesecake filling

• 2 packages cream cheese (8 oz each) Softened
• 1/2 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 large egg

For the blueberry topping

• 2 1/2 cups fresh blueberries Can substitute with frozen blueberries without thawing
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
• In a medium bowl, mix the rolled oats, flour, cinnamon, salt, brown sugar, and melted butter together until crumbly.
• Press half of this mixture into the bottom of the prepared pan. Set the rest aside for the topping.
• In a large bowl, beat the softened cream cheese on medium speed until smooth.
• Add the sugar, flour, and vanilla to the cream cheese and beat until creamy.
• Mix in the egg and beat until combined. Spread this mixture evenly over the crust in the pan.
• In a medium dish, toss the blueberries with lemon juice. Add the sugar, flour, and cornstarch, and stir to mix.
• Gently sprinkle the blueberry mixture over the cheesecake layer.
• Sprinkle the reserved oat mixture evenly over the blueberries.
• Bake for 55-60 minutes, or until the topping is golden brown and the center is slightly jiggly.
• Allow to cool at room temperature for about 2 hours, then refrigerate for at least 4 hours before serving.

Notes

Let the cream cheese soften fully before mixing for a smooth filling. Store the bars in an airtight container in the refrigerator for up to one week, or freeze tightly wrapped for longer storage.

Keyword Blueberries, Blueberry Cheesecake, cheesecake, Crisp, Dessert Bars