Blueberry Crumble Cheesecake Bars

I love making a warm fruit crumble and then topping it with a nice big scoop of creamy ice cream.

These Blueberry Crumble Cheesecake Bars are like that, only upside down and… a little different.

With the creamy cheesecake layer on the bottom and the layer of fruit and crumble on top, it’s a decadent dessert that will cover all the sweet cravings you have.

If you love to snack throughout the day then you really need to check out NatureBox. It’s a company that ships healthy snacks right to your door every month. {they are different snacks each month so you don’t get tired of the same snacks over and over again!}

 Healthy snacks like dried apricots, cherry berry granola, trail mixes, and snacks like these Blueberry Almond Bites.

They look like little granola bars, but they are filled with almonds, dried blueberries and puffed brown rice so they are light and crunchy. The perfect topping for my Blueberry Crumble Cheesecake Bars!

Start off by making the crust for the cheesecake bars. The simplest way to do this is to place the graham cracker sheets in a zip-close bag and run a rolling pin over it a few times till they are fine crumbs.

Then just pour the butter, brown sugar and salt right into the bag and smoosh it around until the crumbs are all coated with butter and mixed well. No dishes involved!

Line a 9×9 inch baking pan with parchment paper and press the crumbs flat to the bottom of the pan.

Bake the crust for a few minutes, and then get to work on the cheesecake layer.

 Combine the cream cheese and sugar in your mixing bowl and mix until blended and smooth. Add one egg at a time and blend until smooth, making sure to scrap down the sides of the bowl occasionally.

Add the salt and sour cream and blend until smooth. Then pour the mixture into the pan on top of the baked crust.

Smooth it out so it’s even and then top it with blueberries. I used frozen blueberries since fresh are not very seasonal right now. They worked perfectly.

Grab another zip close bag and throw in the Blueberry Almond Bites.

Roll them with a rolling pin and crush them just a little. Add some butter and a little sugar then shake the bag gently to coat. Sprinkle over the blueberries.

Once it’s topped you’ll throw it in the oven and bake until the cheesecake is only slightly jiggly in the center.

Let it sit at room temperature till it’s cooled down and then chill it in the fridge for a few hours.

Grab hold of the parchment paper on both sides of the pan and gently pull it up and out of the pan. Now you’re able to cut the cheesecake into little bars.

These little guys are so tasty! If you don’t have the Blueberry Almond Bites you can use your favorite granola blend instead. But I highly recommend checking out NatureBox. For only $20 they’ll send you a whole box full of healthy snacks to munch on throughout the month.

You’ll love these.

Promise.

Blueberry Crumble Cheesecake Bars

Ingredients

  • For the Crust:
  • 8 sheets of graham crakers
  • 1/4 cup butter melted
  • 2 tbsp brown sugar
  • pinch of salt
  • For the Cheesecake:
  • 16oz. cream cheese at room temp.
  • 1/2 cup sugar
  • 2 eggs at room temp.
  • 1/2 cup sour cream
  • 1/4 tsp salt
  • 2 cups blueberries
  • For the Topping
  • 2 cups Blueberry Almond Bites (or your fav. granola blend)
  • 1/4 cup melted butter
  • 2 tsp sugar

Instructions

  1. Preheat oven to 325 degrees F.
  2. Line a 9x9 inch baking pan with parchment paper and set aside.
  3. For the Crust:
  4. Place the graham crackers in a zip close bag and use a rolling pin to crush into fine crumbs.
  5. Add the melted butter, brown sugar and a pinch of salt to the bag and smoosh until combined.
  6. Press evenly to cover the bottom of the lined baking pan. Bake for 10 minutes, remove from oven, but keep oven set to 325 degrees.
  7. For the Cheesecake:
  8. Place cream cheese and sugar in the bowl of your mixer and beat until smooth. Add one egg at a time and continue to mix.
  9. Add the sour cream and salt and mix until smooth, making sure to scrape down the sides of the bowl occasionally.
  10. Pour the mixture onto the prepared crust, then sprinkle the blueberries evenly on top.
  11. For the Crumble:
  12. Place the Blueberry Almond Bites (or your favorite granola blend) in a zip close bag and crush slightly with a rolling pin.
  13. Add the melted butter and sugar to the bag and shake to combine.
  14. Sprinkle over the top of the blueberries.
  15. Bake for 35-40 minutes or until the center is only slightly jiggly. Let cool at room temperature before placing in the fridge for 3 hours to chill.
  16. Use the parchment paper to pull the cheesecake out of the pan and cut into bars.
  17. Enjoy.
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disclosure: I received a box of snacks from NatureBox. If you click on the links to purchase the NatureBox for yourself I will be compensated as part of their affiliate program. All thoughts and opinions are my own.

Comments

  1. Oh, I would love these! I like how you use granola in the topping!

  2. That sounds entirely wonderful :)

  3. When I saw these, I started drooling. And I went into my kitchen and they weren’t there! I thought these were magic? Holy cow, they look magical!!

    • HAHA! These ARE magical… so magical they disappeared from your kitchen before you even got to it, and came right back to mine so I could eat seconds!

  4. Oh my gosh yum! These look SO good!

  5. These look delicious! I love using granola as a crumb topping.

  6. Blueberries, cheesecake, and crumble topping. Yup, sounds pretty good to me!

  7. These look and sound to die for! I love love blueberry. I wish I had one of these now =).

  8. These look very delicious! I love the granola topping, what a great idea!

  9. These look to die for!! I think I will make these on Sunday :) your awesome!!!!

  10. Are you still getting fresh blueberries in your neck of the woods? I’m going to have to revert to frozen ones, but this sounds like a gem, Shawn!

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