Blueberry Crumble Cheesecake Bars
These Blueberry Crumble Cheesecake Bars have a creamy cheesecake filling and juicy blueberries layered between a buttery shortbread crust and crumb topping.
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These Blueberry Crumble Cheesecake Bars are an easy summer dessert that comes together quickly. Unlike traditional cheesecake, these bars require no water bath, no springform pan, and no fussing over cracks. Just buttery shortbread, creamy cheesecake filling, juicy blueberries, and a golden crumble topping, all baked in one pan and sliced into bars. Every bite delivers the tastes of buttery shortbread, tangy cheesecake, and the sweetness of blueberries.
I’ve made several variations of these Crumb Bars, and they have quickly become one of my favorite desserts. They’re quick, easy, and so versatile, with versions like my Peaches and Cream Bars, Strawberry Crumb Bars, Cranberry Cheesecake Bars, and Cherry Crumb Bars. One of the best parts about these recipes is that the same shortbread mixture doubles as both the crust and buttery crumb topping.
Ingredient Notes
Cream Cheese: Make sure to use a full-fat block of cream cheese, not the spreadable variety that comes in a tub. The block texture is what gives the cheesecake layer its thick, creamy consistency. Allow it to come fully to room temperature before mixing.
Blueberries: Fresh blueberries are my favorite to use for the juiciest, most vibrant results. If fresh aren’t available, frozen blueberries work too – just don’t thaw them first and toss them with a little cornstarch before adding them.
Lemon Juice & Zest: These add a bright pop of citrus that lifts the sweetness of the filling and complements the blueberries nicely. Don’t skip the zest – it carries so much more flavor than the juice alone.
Butter: Melted butter is what brings the shortbread mixture together and gives every bite that rich, buttery crumb quality. Unsalted is best here so you can control the salt level.
See the full list of ingredients and measurements in the recipe card at the end of this post!
How to Make Blueberry Cheesecake Crumb Bars
- Make the Shortbread Crust & Crumbs. Combine the dry ingredients in a medium mixing bowl, including flour, sugars, baking powder, and salt. Mix in melted butter and vanilla until everything is incorporated and the mixture resembles coarse crumbs. No electric mixer needed here; a fork works perfectly.
- Make the Cheesecake Filling. In a small bowl, combine softened cream cheese with sugar on low speed until smooth, then add the egg, lemon juice, lemon zest, and vanilla. You can use a stand mixer or hand mixer for this. The lemon zest and juice give the filling a bright, fresh flavor that pairs well with the blueberries. Make sure your cream cheese is fully at room temperature before you start, because cold cream cheese will leave lumps in the filling that are hard to smooth out.
- Assemble. Add about two-thirds of the shortbread crumbs to the bottom of a parchment-lined 9″ square baking pan. Be sure to compact the crust, as it will hold together much better when you slice the bars. You can use the bottom of a measuring cup to press the crust down firmly and evenly. Pour the cheesecake batter over the crust and smooth it out to the edges. Add the fresh blueberries on top in an even layer, then crumble the remaining shortbread mixture loosely over the blueberries.
- Bake. Bake the bars at 350°F for 28-32 minutes. You’re looking for the blueberries to be bubbling around the edges and the crumble topping to turn a light golden brown. Those are your two cues that the bars are ready to come out of the oven.
- Cool & Enjoy! Let the bars cool to room temperature first, then transfer them to the fridge to chill for a few hours before slicing. This step is important – the cheesecake layer needs time to fully set to get clean, neat cuts. Once chilled, lift the whole slab out of the pan using the parchment overhang. Use a sharp knife dipped in hot water and dried between each cut for the cleanest slices.
Favorite Tools
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Be sure not to thaw them first, and toss them with 2 teaspoons of cornstarch. Then spread the blueberry mixture over the top of the cheesecake layer. The cornstarch helps absorb the extra liquid so your bars don’t get soggy.
What is the best way to store the bars?
Store the bars in an airtight container or covered with plastic wrap, in the refrigerator for up to 3 days. I recommend keeping them cold right up until serving since the cheesecake filling is best chilled.
Can this be made with other berries?
Yes, raspberries or blackberries would also work great instead of blueberries, or even a combo of three would be delicious.
Do I need to use a 9×9 pan?
I recommend sticking with a 9″ square pan for this recipe since that’s what the recipe was tested in. A different pan size will affect the baking time and the thickness of the layers.
How do I get clean slices?
Make sure the bars are fully chilled before slicing. Use a sharp knife and dip the blade in hot water, then dry it off before each cut. This method will give you clean, neat slices.
Tips for the Best Blueberry Crumble Cheesecake Bars
- Let the bars chill completely before cutting. This is non-negotiable. The cheesecake layer needs time to set up fully in the fridge before you slice into the bars. If you cut them too soon, the filling will be soft, and the bars won’t hold their shape. Chilling the bars also makes slicing them so much easier!
- Use room temperature cream cheese. Cold cream cheese will leave you with a lumpy filling. Pull it out of the fridge ahead of time so it blends up smooth and silky. Room temperature is key for a silky smooth texture.
- Press the crust firmly. Don’t be shy when pressing the shortbread base into the pan. A compact, firmly packed crust will hold its shape much better when you slice the bars. Use the flat bottom of a measuring cup to help press it out evenly.
- Don’t skip the parchment sling. Lining the pan with parchment and leaving an overhang on all four sides makes it so easy to lift the whole slab out of the pan before slicing. It keeps the bars from sticking and makes cleanup much easier too.
- Crumble the topping loosely. When you add the reserved shortbread mixture on top, break it up into small, irregular pieces and scatter them over the blueberries. Don’t pack it down; keep it loose so it bakes into a golden, crisp finish.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Berry Recipes
- Blueberry Nectarine Upside-Down Cake
- Blueberry Streusel Coffee Cake Loaf
- Blueberry Almond Skillet Crisp
- Berry Chantilly Tiramisu
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Blueberry Crumble Cheesecake Bars
Ingredients
For the Crust & Crumbs
- 2 cups (260g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1½ sticks or 170g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz (1 block or 227g) cream cheese, at room temperature
- ⅓ cup (70g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon lemon juice
- zest of one lemon
- ½ teaspoon vanilla extract
- 16 ounces (about 3 cups) fresh blueberries*
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
- Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until all the ingredients are fully combined and the mixture is crumbly.
- Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. Use the bottom of a measuring cup or a small offset spatula to help press it out evenly. Set aside the remaining mixture for the topping.
- Cheesecake Filling: In a mixing bowl, combine the softened cream cheese and sugar with an electric mixer until smooth. Add the egg and vanilla and mix until combined. Pour the cheesecake filling on top of the shortbread base and spread it out all the way to the edges.
- Top the cheesecake layer with the blueberries, spreading them out in an even layer. Crumble the remaining shortbread mixture into small pieces and sprinkle evenly over the blueberries.
- Bake the bars at 350°F for 28-32 minutes, or until the blueberries are bubbling around the edges and the shortbread crumbs start to turn golden brown.
- Allow the bars to cool to room temperature, then chill in the fridge to set before slicing and serving.
