Blueberry Muffin Cheesecake Bars

The first time I made these, I could not decide if I wanted a blueberry muffin or a slice of cheesecake, so I made both in one pan. A buttery base, a thick creamy cheesecake layer loaded with juicy blueberries and a crumbly brown sugar topping that bakes up just like the top of a bakery muffin. They slice beautifully and disappear even faster.

Why You Will Love This Recipe

• Two favorite desserts in one easy pan
• Crumbly muffin topping with a creamy center
• Made with simple pantry ingredients
• Perfect for brunch, potlucks and holidays
• Freezes well, so you can make them ahead

Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Chill Time: 3 hours
• Total Time: 4 hours
• Servings: 16 bars

Ingredients

Crust and crumb

• 1 1/2 cups all-purpose flour
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 1/4 tsp salt

Cheesecake layer

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Ingredient Notes

• Cream cheese: use full-fat blocks and let them soften fully so the filling stays smooth.
• Blueberries: fresh work best. If using frozen, do not thaw them and toss them in 1 tbsp flour first.
• Sour cream: gives the filling a light tang. Plain Greek yogurt works too.

How to Make Blueberry Muffin Cheesecake Bars

1. Prep the pan. Heat the oven to 325°F (160°C) and line a 9×9-inch pan with parchment, leaving some overhang for lifting.
2. Make the crumb. Stir the flour, brown sugar and salt with the melted butter until clumpy. Press two thirds into the pan and bake 10 minutes. Save the rest for the topping.
3. Beat the filling. Beat the cream cheese and sugar until smooth, then add the eggs one at a time on low speed. Mix in the sour cream and vanilla just until combined.
4. Add the berries. Pour the filling over the warm crust, scatter the blueberries over the top and gently press some in.
5. Top and bake. Crumble the remaining crumb mixture over the top and bake 35 to 40 minutes, until the edges are set and the center has a slight jiggle.
6. Chill and slice. Cool at room temperature for 1 hour, then chill at least 3 hours. Lift out and cut into 16 bars with a warm knife.

Tips for Success

• Do not overbeat after adding the eggs, it causes cracks.
• Wipe the knife between cuts for clean bars.
• Chill overnight for the neatest slices.

Variations

• Swap blueberries for raspberries or chopped strawberries.
• Add lemon zest to the filling for a blueberry lemon version.
• Drizzle with a simple powdered sugar glaze.

What to Serve and Storage

Serve chilled with a cup of coffee or a dollop of whipped cream. Store covered in the fridge for up to 5 days, or freeze individually wrapped bars for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes. Keep them frozen and toss in a little flour so they do not sink or bleed too much.

Why did my bars crack?

Usually from overmixing or overbaking. Pull them when the center still wobbles slightly.

Can I make them a day ahead?

Yes, they actually slice better after a night in the fridge.

Final Thoughts

These Blueberry Muffin Cheesecake Bars are the kind of dessert people ask about. Easy to make, gorgeous to serve and every bite is creamy, fruity and crumbly all at once.