Blueberry Cheesecake Bars
These Blueberry Cheesecake Crumble Bars are the ultimate dessert for any occasion! A crunchy graham cracker crust, creamy and smooth cheesecake filling, and a sweet, buttery crumb topping all come together to create a decadent treat. The burst of fresh or frozen blueberries adds a tangy contrast to the rich cheesecake, while the crumble topping brings a delightful crunch. These bars are the perfect balance of flavors and textures, making them a crowd-pleaser that will disappear in no time!
- March 12, 2025
- 9 Bars
- 1 hr 30 min
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Ingredients
- Crumb Topping:
- -36g sugar
- -36g brown sugar
- -90g all-purpose flour
- -70g melted unsalted butter
- Graham Cracker Crust
- -160g (about 1 ¼ cups) digestive biscuits ( or vanilla wafer/ graham crackers)
- -4 ½ tbsp (63g) salted butter, melted
- -1 ½ tbsp (22g) sugar
- Cheesecake Filling:
- -250g cream cheese (about 12.7 oz)
- -55g granulated sugar (about ⅓ cup)
- -1 large eggs, at room temperature
- -67g yogurt (about ⅖ cup)
- -¼ teaspoon salt
- -120g fresh or frozen blueberries
Directions
- Step 1
- Crumb Topping: Combine Dry Ingredients:In a bowl, mix the sugar, brown sugar, and flour until well combined. Add Butter: Pour in the melted butter, stir and set aside for about 10mins. Break up with a fork after and the mixture should have a crumbly texture.
- Step 2
- Biscuit Crust: Preheat the oven to 175°C (350°F) and prepare an 8×8-inch (20×20 cm) baking dish with parchment paper. In a medium mixing bowl, combine the biscuits crumbs, sugar, and melted butter. Mix until well combined and press the mixture into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Step 3
- Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the eggs, sugar, vanilla extract, and salt. Beat until completely smooth and mixed. Pour the cream cheese mixture on top of the baked crust and spread evenly.
- Step 4
- Toppings and Bake: Sprinkle with the blueberries and the crumb topping. Bake for 30-40 minutes or until the topping is golden brown. The cheesecake layer should be set, but slightly jiggly in the centre.
- Step 5
- Allow to cool completely in the fridge before slicing and serving.
