Can I Use Frozen Blueberries Instead of Fresh?

Yes, you can use frozen blueberries if fresh aren't available. Just make sure to thaw them completely and pat dry with paper towels to reduce excess moisture, which can affect the texture of the cheesecake layer.

How Long Should I Chill the Bars Before Cutting?

It’s crucial to chill the bars for at least 4 hours after they've cooled at room temperature. This helps the cheesecake layer firm up and ensures clean slicing. For best results, refrigerate overnight.

Can I Make These Bars Ahead of Time?

Absolutely! These bars are ideal for make-ahead preparation. Bake them a day in advance, chill overnight, and slice just before serving. You can also freeze them for up to 2 months with parchment paper between layers.

Blueberry Crisp Cheesecake Bars – Best 3-Layer Treat

Description

Blueberry Crisp Cheesecake Bars are a delicious three-layer dessert made with a crunchy oat crust and topping, a smooth and creamy cheesecake center, and a juicy blueberry filling. Perfect for summer, easy to prepare ahead, and always a crowd-pleaser.

Ingredients

Scale

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
2 (8 oz) packages cream cheese
1/2 cup granulated sugar
1 1/2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 large egg
2 1/2 cups fresh blueberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons granulated sugar
2 tablespoons all purpose flour
1 tablespoon cornstarch

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Instructions

Preheat the oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking pan with parchment paper.
In a medium bowl, combine rolled oats, flour, cinnamon, salt, brown sugar, and melted butter. Mix until crumbly.
Press half of the oat mixture into the bottom of the prepared pan to form the crust. Set the remaining half aside for the topping.
In a large bowl, beat softened cream cheese until smooth. Add sugar, flour, and vanilla extract and mix until creamy. Add the egg and beat until just combined.
Spread the cheesecake mixture evenly over the crust.
In another bowl, toss blueberries with lemon juice. Add sugar, flour, and cornstarch, and stir to combine.
Sprinkle the blueberry mixture evenly over the cheesecake layer.
Top with the reserved oat mixture.
Bake for 55–60 minutes, until the topping is golden and the center is only slightly jiggly.
Let cool in the pan at room temperature for 2 hours, then refrigerate for at least 4 hours before slicing and serving.

Notes

Use room temperature cream cheese and egg for a smoother cheesecake layer.
Do not overbeat the cheesecake filling to avoid air bubbles and cracks.
Do not substitute rolled oats with quick oats to maintain the desired crunchiness.
For best results, chill overnight before slicing.
Bars can be frozen with parchment between layers for up to 2 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 301
Sugar: 20g
Sodium: 198mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg