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Creamy Blueberry Lemon Crumble Cheesecake Bars

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These creamy blueberry lemon crumble cheesecake bars feature a buttery oat-almond crust, a tangy lemon cheesecake layer, and a vibrant blueberry swirl, all topped with a golden crumble. They’re easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup chopped almonds or pecans (optional)
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, melted (or plant-based butter for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 teaspoons grated fresh lemon zest (plus extra for garnish)
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries (or frozen, no need to thaw)
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon fresh lemon juice

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine flour, oats, chopped nuts, brown sugar, and salt. Stir in melted butter and vanilla until crumbly and evenly moist.
  3. Reserve 1 cup of the mixture for topping. Press the remaining mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
  4. While the crust bakes, combine blueberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring often, until berries burst and mixture thickens (about 5 minutes). Set aside to cool.
  5. In a medium bowl, beat softened cream cheese until smooth. Add sugar and blend until creamy. Add eggs, lemon juice, lemon zest, and vanilla; beat until just combined.
  6. Pour cheesecake mixture over cooled crust and smooth with a spatula.
  7. Spoon dollops of blueberry mixture over cheesecake layer. Use a toothpick or butter knife to gently swirl the berries into the cheesecake.
  8. Sprinkle reserved crumble mixture evenly over the top.
  9. Bake in the center of the oven for 30–35 minutes, until edges are lightly golden and center just barely jiggles.
  10. Cool bars completely in the pan (about 1 hour), then refrigerate for 2–3 hours until firm.
  11. Lift bars out using parchment paper and slice into squares. Garnish with extra lemon zest if desired. Serve chilled or at room temperature.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend and certified gluten-free oats. Dairy-free cream cheese and plant-based butter work for a lactose-free version. Toast nuts for extra flavor in the crumble. Chill bars fully before slicing for clean cuts. Bars freeze well for up to 2 months.

Nutrition

Keywords: blueberry lemon bars, cheesecake bars, crumble bars, easy dessert, summer baking, potluck dessert, blueberry recipes, lemon recipes

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