Blueberry Pie Cheesecake Bars Recipe

Blueberry Pie Cheesecake Bars

This is the new number 1 in my book, cinnamon rolls MOVE OVER

prep time: 45 min

cook time: 1 hr

Blueberry crumble cheesecake bars with blueberry compote and whipped topping - Hungry Mockingbird

Usually I’m nervous to rave about my recipes because taste is so subjective, but in this case I don’t think I could rave ENOUGH.

If you love cheesecake, this is for you!

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From the Kitchen

Start with the compote. Getting it done first makes the rest feel effortless, and prepping the crumble and crust before the batter keeps the bake flowing smoothly.

Room temp ingredients are what make the cheesecake batter smooth and luxe — and add the eggs one at a time on low, just until incorporated. Don’t overmix.

Doneness: the center should jiggle like Jell-O with slightly puffed edges, or read 155°F on a thermometer. Then cool 1 hour and chill at least 5 hours or overnight.

To serve: top each bar with a dollop of Cool Whip and a spoonful of the reserved blueberry compote.

Why This Works:

Caramel popcorn in the graham crust for a toffee note, sour cream and lemon to keep the cheesecake bright, a maple blueberry compote swirled in and spooned on top, and a not-too-sweet oat crumble to balance it all

Blueberry crumble cheesecake bars with blueberry compote and whipped topping - Hungry Mockingbird

Blueberry Pie Cheesecake Bars

Ingredients

Crust

16 sheets graham crackers 280g
1 cup caramel popcorn 46g
½ cup unsalted butter 112g, melted and slightly cooled

Cheesecake

32 oz cream cheese completely softened to room temp
2 cups granulated sugar 400g
½ cup sour cream 120g, room temp
5 large eggs room temp
1 tbsp vanilla extract
2 tsp fresh lemon juice
1 tsp fine kosher salt

Blueberry Compote

4 cups fresh or frozen blueberries 560g
6 tbsp maple syrup 100g
4 tbsp water 27g
2 tsp fresh lemon juice 8g
2 tsp lemon zest 4g
2 tsp vanilla extract 6g

Crumble

1 cup all-purpose flour 140g
½ cup old-fashioned oats 57g
½ cup brown sugar 109g
1 tsp baking powder
1 tsp salt 2g
1 tsp ground cinnamon
½ cup unsalted butter melted

Instructions

Start with the Blueberry Compote

In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, lemon zest, and vanilla. Stir and bring to a gentle simmer over medium-low.
Simmer for 10–13 minutes, stirring occasionally. It’s fine if some berries stay whole. Reduce heat to low during the last few minutes. When you can drag a spoon across the bottom and it leaves a trail before filling in, the compote is done. Set aside to cool.

Mix the Crumble

In a bowl, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon. Drizzle in the melted butter and stir until evenly moistened and clumpy. Set aside.

Make the Crust

Preheat the oven to 325°F (165°C). Line a 9×13 inch pan with parchment.
Add the graham crackers and caramel popcorn to a food processor. Pulse until fine crumbs form. If doing by hand: crush in a ziptop bag using a rolling pin until very fine.
Add the melted butter and mix until the texture resembles almost wet sand. Press the crust firmly into the lined pan, really pack it in.
Bake for 15 minutes, then set aside while you prepare the cheesecake.

Mix the Cheesecake Batter

In a large bowl or stand mixer, beat the cream cheese until completely smooth. Add the sugar and mix until fluffy and combined.
Mix in the sour cream, vanilla, lemon juice, and salt.
Add the eggs one at a time, mixing on low speed just until incorporated (don’t overmix).

Assemble

Pour the cheesecake batter over the pre-baked crust. Tap the pan on the counter a few times to bring any bubbles to the surface.
Spoon half the blueberry compote over the top and gently swirl or leave in pockets. Sprinkle the crumble evenly across the surface.

Bake

Bake at 325°F (165°C) for 40–45 minutes. The center should jiggle like Jell-O, and the edges should be slightly puffed. Alternatively, the center should read 155°F on a thermometer.
Let cool on a wire rack for 1 hour, then cover tightly and refrigerate for at least 5 hours or overnight.