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Blueberry Cheesecake Crumb Bars are simply one of the best desserts you can make ahead for family gatherings or potlucks.

A square piece of blueberry cheesecake crumb bars on a blue plate.

Blueberry Crumble Cheesecake Bars

The crust and crumb topping are made with the same mixture and the creamy cheesecake filling is super easy to blend together. Finally fresh, ripe blueberries are folded in for an incredible, delicious, not too sweet treat perfect for cheesecake and blueberry lovers alike!

A collage of ingredients used to make blueberry cheesecake crumb bars.

Here’s what you need to know…

The crust can be made in a food processor or mix by hand using a pastry blender.

Press two-thirds of the crumb mixture into the prepared pan and bake until the crust starts to brown around the edges.

The remaining crumble topping is squeezed into clumps and scattered over the cheesecake filling before baking.

No hot water bath is required to make these bars.

We don’t recommend using frozen berries as the color will bleed into the cheesecake mixture when mixed together.

Half the fresh blueberries are stirred into the cream cheese mixture while the remainder are sprinkled on top before baking.

Cool to room temperature before cutting into squares.

This recipe serves 12 to 24 depending on how the bars are cut. Smaller bars are easy for handheld grab-and-go style parties while larger portions are best served with a fork.

Blueberry Cheesecake Crumb Bars are freezable too!

These bars are made with basic ingredients like flour, eggs, sugar, baking powder, salt, vanilla extract, fresh lemon juice, lemon zest, unsalted butter, cream cheese, sour cream and fresh blueberries.

Blueberry cheesecake batter in a 13x9-inch pan.

Blueberry Cheesecake Crumb Bars ready to go in the oven.

An overhead photo of a pan of blueberry cheesecake bars fresh out of the oven.

Freezing and Storing

Blueberry Cheesecake Crumb Bars should be stored in the refrigerator and keep well for up to 5 days. For the best flavor remove from the fridge an hour before serving.

While these crumb bars are best sliced when cold, enjoying a slightly warm blueberry bar is pretty fantastic. If you can’t wait for them to cool completely then you’ll get no judgment here!

Blueberry Cheesecake Bars can be frozen well sealed in an airtight container. Separate layers with parchment paper or wax paper to prevent sticking.

Thaw frozen bars overnight in the refrigerator. Or, microwave frozen bars at 30% powder for 1 minute. Add additional 15 second intervals as needed until warmed through.

An overhead shot of a pan of blueberry cheesecake bars sliced into squares.

Make Ahead Recipe

Blueberry Cheesecake Crumb Bars are easily made up to 24 hours before planning to serve. Cool completely, cut into bars and refrigerate in an airtight container or covered with plastic wrap.

The bars can be stored at room temperature for several hours making them great for gatherings and potlucks.

A blueberry crumb bar on a blue and white plate with a small fork.

Great Textures and Flavor

This texture combination is incredible from the crisp buttery crust to the silky cream cheese filling with hints of bright, fresh lemon. Pops of juicy blueberries add so much flavor and the crisp crumble topping is pretty much fantastic. It’s so good I’m tempted to pick it off and eat all by itself!

A stack of three blueberry cheesecake crumb bars on a blue plate.

Variations and Add-Ins

Not into blueberries? That’s okay, some people are not fans of the delicious little blue orbs.

Feel free to substitute other fruits like raspberries or blackberries. Any berries that holds together well will work in this recipe.

You can even substitute mini chocolate chips for the blueberries. Skip the lemon and you’re good to go!

A closeup photo of a blueberry cheesecake bar with a fork on the side.

Blueberry Cheesecake Crumb Bars

Prep Time: 30

Cook Time: 1 10

Total Time: 1 40

Yield:

Course: Dessert

Author: Tricia

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An incredible combination of flavors and textures from a simple buttery crust to the silky lemon cheesecake filling with loads of ripe blueberries covered with a sweet crumble topping.

Ingredients

For the crust:

1 cup granulated sugar (220g)
3 cups all-purpose flour (378g)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon lemon zest
1 cup unsalted butter cold and cut into cubes (8oz or 226g)
1 large egg lightly beaten

For the cheesecake layer:

24 ounces cream cheese room temperature
1 cup granulated sugar (220g)
3 large eggs room temperature
½ cup sour cream (4oz)
1 tablespoon lemon juice
1 ½ teaspoons vanilla extract
2 cups fresh blueberries (10oz) divided

Instructions

Preheat oven to 350℉. Lightly grease or spray a 13×9-inch baking pan. Set aside.

To prepare the crust:

Pour 1 cup granulated sugar, flour, baking powder, salt and lemon zest in the bowl of a food processor. Pulse until combined. Add the butter and process until the mixture resembles coarse sand. Add the egg and process again until the dough starts to hold together but is still crumbly. NOTE: If you don’t have a food processor use a pastry blender.
Gently press two-thirds of the dough into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes or until the crust starts to brown around the edges. Set aside to cool while preparing the filling.

To prepare the cheesecake filling:

Using an electric mixer beat the cream cheese on medium speed until smooth and creamy. With the mixer running gradually add 1 cup of sugar and beat until fully incorporated. Add the eggs one at a time, blending just until the yolk disappears. Add the sour cream, lemon juice and vanilla. Blend until incorporated, about 30 seconds.
Using a spatula, scrape down the sides and bottom of the bowl and stir a few times until well blended. Gently fold in 1 cup of the blueberries. Pour the mixture over the baked crust. Sprinkle the remaining 1 cup of blueberries over the top.
Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the cheesecake layer leaving some blueberries showing through.
Bake for 55 to 60 minutes or until the edges are light brown.
Cool completely before slicing.

Recipe Notes

Refrigerate once cooled until ready to serve.
Store leftovers well sealed in an airtight container in the refrigerator for up to 5 days.
Bars may be frozen for up to 3 months. Microwave frozen bars on 30% powder until thawed and warmed slightly or leave overnight in the refrigerator

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More Great Cheesecake Inspiration

We love all kinds of cheesecake recipes from sweet to savory, crustless to crumbles, New York Style to cheesecake bars. It’s all great!