1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries instead of fresh ones. However, be sure to thaw them completely and drain any excess liquid to avoid a watery filling. Frozen blueberries may also release more juice during baking, which could affect the texture of the filling.

2. How can I make this recipe gluten-free?

To make Blueberry Crisp Cheesecake Bars gluten-free, simply replace the all-purpose flour in the crust, cheesecake layer, and blueberry filling with a gluten-free flour blend. Ensure that the oats are certified gluten-free as well for a truly gluten-free dessert.

3. Can I make this recipe ahead of time?

Absolutely! These bars actually taste better after they’ve had time to chill in the refrigerator for several hours, allowing the flavors to meld together. You can make them a day in advance and store them in the fridge until you’re ready to serve.

Blueberry Crisp Cheesecake Bars: A Perfect Blend of Creamy and Crunchy

Description

Blueberry Crisp Cheesecake Bars are a delicious dessert featuring a creamy cheesecake layer, a crunchy oat topping, and fresh blueberry filling. This perfect combination of textures and flavors makes these bars a seasonal favorite for any occasion.

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 8oz packages cream cheese
1/2 cup granulated sugar
1 1/2 tablespoon 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 and line an 8×8 inch or 9×9 inch baking pan with parchment paper.
In a medium-sized bowl, combine old fashioned rolled oats, flour, ground cinnamon, salt, brown sugar, and melted butter. Mix until well combined and crumbly.
Press half of the oat mixture into the prepared baking pan to form an even crust.
In a large bowl, beat softened cream cheese until smooth. Add granulated sugar, flour, vanilla extract, and egg. Beat until smooth and combined, then spread evenly over the crust.
In a medium bowl, toss fresh blueberries with lemon juice, granulated sugar, flour, and cornstarch. Stir gently to combine, then sprinkle the blueberry mixture evenly over the cheesecake layer.
Sprinkle the remaining oat mixture over the blueberries to cover them completely.
Bake for 55-60 minutes or until the topping is golden brown and the center is slightly jiggly.
Allow the bars to cool completely in the pan at room temperature for about 2 hours. Transfer to the fridge for at least 4 hours before cutting into squares.

Notes

Ensure that the cream cheese is softened to room temperature for easy mixing.
Do not overbeat the cheesecake filling, as it can incorporate too much air and result in a texture with holes.
Use old fashioned rolled oats for the best texture. Quick oats will not give the same crunchy effect.
If using frozen blueberries, thaw them completely and drain any excess liquid before adding them to the filling.

Prep Time: 20 minutes
Cook Time: 55-60 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