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.