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