Name: Blueberry Crisp Cheesecake Bars
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16
Cuisine: American
Ingredients: FOR THE CRUST AND TOPPING; 1 cup old fashioned rolled oats; 3/4 cup all purpose flour; 3/4 cup light brown sugar; 1/2 cup unsalted butter, melted; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; FOR THE CHEESECAKE LAYER; 2 8oz packages cream cheese; 1/2 cup granulated sugar; 1 1/2 tablespoon all purpose flour; 1 teaspoon vanilla extract; 1 large egg; FOR THE BLUEBERRY FILLING; 2 1/2 cups fredh blueberries; 1 tablespoon freshly squrezed lemon juice; 2 tabkespoon granulated sugar; 2 tablespoon all purpose flour; 1 tablespoon cornstarch

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Blueberry Crisp Cheesecake Bars – crispy crust and topping, creamy cheesecake layer and juicy blueberry filling are incredible layers that make this dessert so delicious. I love creamy crunchy combinations. What I especially like about this dessert is that both the crust and the topping are the same – double dose of crunchiness!

Fresh blueberry season is starting. Do you like blueberries and and all those delicious treats made with them? If your answer is yes, Blueberry Crisp Cheesecake Bars are the right choice for this season. Why do I like Blueberry Crisp Cheesecake Bars? Because i like blueberries. I prefer desserts that are easy to make. These bars are not too sweet.

Which ingredients are necessary to make Blueberry Crisp Cheesecake Bars?

Old fashioned rolled oats
All purpose flour
Light brown sugar
Unsalted butter
Ground cinnamon
Salt
Cream cheese
Granulated white sugar
Egg
Vanilla extract
Fresh blueberries
Cornstarch
Freshly squeezed lemon juice

The quantities and detailed instructions can be found at the bottom of the post in the recipe card.

How to prepare Blueberry Crisp Cheesecake Bars?

To make the crust and the topping: combine old fashioned rolled oats, flour, cinnamon, salt , brown sugar and melted butter. The mixture should be crumbly. Press half of the mixture on the bottom of an 8×8 inch or 9×9 inch baking pan that has been lined with parchment paper. Save the rest for the topping.

To make the cheesecake layer: beat softened cream cheese until smooth, then add flour, sugar, vanilla and mix until smooth and creamy. Next add an egg and continue mixing until combined. Spread the cheesecake filling evenly over the crust.

To make the blueberry filling. Toss blueberries with lemon juice. Sprinkle flour, cornstarch and sugar and stir. Then sprinkle blueberries gently over the cheesecake layer. Finally, sprinkle the remaining crunchy topping on top of blueberries. Bake for 55-60 minutes at 350F or until the topping is golden brown annd the middle is only slightly jiggly.

Take out of the oven when it’s done and leave in the pan to cool completely at room temperature, for about 2 hours. Transfer to the fridge for at least 4 hours. Cut into cubes before serving.

How to store Blueberry Crisp Cheesecake Bars? In the fridge, wrapped or in an airtight container for 3- 5 days.

Can I freeze it? Yes, you can. Cool it completely at room temperature, then keep in the fridge for a minimum 4 hours. Cut them in the cubes and put in the freezer box, with parchment paper between the layers so that they don’t get stuck.

Tips and tricks:

Cream cheese should be room temperature so that it can be beaten easily, with no lumps.

Egg should also be room temperature.

Do not overbeat cheesecake filling! If you do, too much air can get inside and your cheesecake layer will be full of holes.

Can quick oats be used instead of rolled oats? No! If you use quick oats and melted butter, your topping and the crust won’t be crunchy, but soft and moist.

It’s really easy to make this amazing dessert. I love it! Actually, I like blueberry desserts and there are many such recipes on my blog. You can take a look at them here BLUEBERRY SEASON.

Pro tip: Make the best of the fresh blueberry season and make Blueberry Crisp Cheesecake Bars! You will surely enjoy the incredible combination of flavors and textures. Enjoy!