Blueberry Cheesecake Bars
These Blueberry Cheesecake Bars have a sweet and creamy cheesecake filling that's bursting with juicy fresh blueberries, on top of a sweet, oaty crumbly crust, finished with a crunchy crumble topping!
Servings: 12 servings
Calories: 206kcal
Ingredients
Crust
- 6 Tablespoons salted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- ⅔ cup all-purpose flour
- ½ cup old-fashioned oatmeal
Filling
- 1 (8-ounce) package cream cheese, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 Tablespoon lemon juice
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F.
- Combine both sugars, salt, flour, and oatmeal in a bowl, and cut in butter to make a crumbly crust.
- Press ⅔ of the crust mixture into an 8x8-inch baking pan.
- Bake in the center of the oven for 10 minutes.
- While the crust is baking, blend cream cheese, granulated sugar, vanilla, sour cream, eggs, and lemon juice together until smooth. Stir in blueberries.
- Pour over the crust, and sprinkle the reserved crust over the top.
- Bake for an additional 25 minutes, until the cheesecake bar slab is set around the edges but still slightly jiggly in the center.
- Remove from oven and let cool completely in pan before cutting into squares.
Notes
Storage
- Fridge: Store these bars in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
- Freezer: One of the best things about these bars is that you can freeze them for up to 3 months! I'd recommend doing this only if you have used full-fat ingredients, as lower-fat cream cheese tends to separate a bit as it defrosts.
Nutrition
Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 108mg | Potassium: 52mg | Fiber: 1g | Sugar: 25g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg