Blueberry Crumble Cheesecake Bars

Cheesecake bars are one of my favorite dessert hacks. They're easy, versatile, and perfect for every season. The best part? You don’t have to worry about your cheesecake cracking or the middle sinking! Taking inspiration from our all-star strawberry cheesecake bars and our cranberry crumble cheesecake bars, these cheesecake bars combine jammy blueberries, a tender cheesecake middle, and a lemony crumble topping for the perfect warm-weather treat. They're an ideal easy dessert you can whip up in a pinch, but here are few things to keep in mind:

The crust:
No need to pre-bake the crust for these bars! Instead, add butter and an egg white to bind it together, then just press it into the pan. Easy peasy.

The blueberry layer:
I went with a mix of fresh and preserved blueberries here. You’ll crush the fresh blueberries so there’s still some texture and body, then mix them with a homemade or store-bought blueberry jam, like Bonne Maman, to help with spreading consistency. Heads up—the amount of blueberries in 1 cup can range from 140 to 170 g. If you feel there isn’t enough coverage on top of your cheesecake, you can add more as long as you stay within that weight range.

The crumble topping:
The crumble mixture should be on the drier side, and if it appears wet or warm after adding the butter, you can refrigerate until it firms up. Don’t forget that lemon zest in there too! I added it to the crumble topping instead of the cheesecake layer because that is the first thing you’re biting into. It helps the lemon flavor not be overpowered by the blueberry, and gives it the ability to shine through.

Cream cheese hacks:
If you don’t have time to leave your cream cheese out at room temperature (relatable!), here are a couple shortcuts:

• Microwave the cream cheese for a couple of seconds (literally like 5 at a time) just to take the chill off. Don’t let it get melty.
• Whip the cream cheese in a stand mixer with the sugar until it begins to soften. The sugar helps release moisture and break down the cheese faster than if you just whipped it on its own.
• Place closed packets of cream cheese in warm water for a few minutes while preparing other ingredients.

Storage:
These cheesecake bars will last up to 3 days in the refrigerator wrapped in plastic wrap in an airtight container.

Made these bars? Let us know how it went in the comments below!