blueberry-streusel cheesecake bars

these bars have a buttery graham cracker crust, a creamy layer of cheesecake, fresh blueberries and are topped with a crunchy crumbly streusel. they have all of the textures, all of the flavors and are the perfect handheld portions to easily pass around!

blueberry-streusel cheesecake bars

yields: 15 bars prep time: 1 hour cool time: 3 hours



1 ½ cups graham cracker crumbs [about 8 sheets]

4 Tbsp. butter, melted

2 Tbsp brown sugar

¼ tsp. kosher salt


2 [8 oz.] blocks of cream cheese, softened

½ cup white sugar

2 large eggs

½ cup sour cream

¼ tsp. salt

1-pint fresh blueberries


½ cup all-purpose flour

½ cup oats

¼ cup brown sugar

4 Tbsp. cold butter, cubed


  • Preheat the oven to 325° and line a 9x13 glass baking dish with parchment paper.

  • In a medium bowl, combine the crust ingredients until well combined.

  • Press the crust mixture into the bottom of the baking dish.

  • Bake for 10 minutes. Remove the baking dish but keep the oven set at 325°.

  • In the bottom of the stand mixer, beat the softened cream cheese until creamy.

  • Add the sugar and beat until combined. Add the eggs, one at a time, until fully incorporated.

  • Mix in the sour cream and salt.

  • Evenly the cheesecake batter over the pie crust and top with the fresh blueberries.

  • Combine the flour, brown sugar and butter in a small bowl. Use a fork or pastry cutter to create a coarse mixture. Stir in the oats.

  • Sprinkle the streusel mixture over the top of the blueberries.

  • Bake for 45 minutes, until the cheesecake is only slightly jiggly.

  • Let cool at room temperature before placing in the fridge for at least 2 hours to chill.

  • Use the parchment paper to remove the cheesecake from the baking dish and cut into bars.

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