Blueberry Cheesecake Bars
Servings 9 people
Blueberry Cheesecake Bars are fruity, creamy, decadent, and perfect for sharing! They're made of a graham cracker crust layered with cheesecake, blueberry filling, and topped with spiced oatmeal crumble.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter melted
Cheesecake
- 16 ounces whipped cream cheese
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Blueberry Filling
- 2 cups blueberries
- 2 tablespoons lemon juice
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons cornstarch
Oatmeal Crumble
- 1 cup 1-minute oatmeal
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and finely diced
Instructions
- Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper and set aside.
- Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
- Add the blueberries and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the blueberries are bursting and juice has started to form.
- In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and cornstarch. Then stir it into the blueberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
- To make the oatmeal crumble, combine all ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
- Now it’s time to start assembling the cheesecake bars. Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the blueberry sauce. Top the blueberries with the crumble topping.
- Bake cheesecake bars for 50 to 70 minutes, until the top of the crumble is a light golden brown. Remove from the oven and let cool in pan on a wire rack for 30 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.
Notes
- Lining your baking pan with parchment paper makes it really easy to remove the bars from the pan for slicing after they’ve chilled. If you don’t have parchment paper, you can spray the pan with cooking spray and serve them right from the baking dish.
- After 2 hours at room temperature, the bars should be put back in the refrigerator.
- Shelf Life: Enjoy chilled leftovers for 3 to 4 days after making!
- To Freeze: This recipe freezes great! Once the bars are completely cooled, place them in the freezer, uncovered, for a few hours. When they’re firm, cover with aluminum foil and place in a heavy-duty freezer bag. When you’re ready to eat them, unwrap them completely while still frozen, otherwise, the cheesecake will stick to the foil. Thaw at room temperature. You can choose to freeze them sliced or whole.
Nutrition
Calories: 547kcal | Carbohydrates: 64g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 109mg | Sodium: 296mg | Potassium: 170mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1123IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
Find it online: www.sugarandsoul.co/blueberry-cheesecake-bars/