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A shortbread-style base supports cheesecake filling, blueberries and a buttery crumble in these chilled bars. Keep the crust, filling and topping ingredients in separate groups. Slice only after the center is cold and firm.
Use a deep eight-inch square baking pan lined with parchment. Leave room for the filling and crumble without packing above the rim. A shallow pan needs a larger suitable alternative and a new timing check.
Ingredient amounts and preparation
- Set out:
- Set out: 1 1/2 cups all-purpose flour
- Set out: 1/2 cup powdered sugar
- Set out: 1/2 teaspoon salt
- Set out: 1/2 cup unsalted butter, cold and cubed
- Set out: 8 ounces cream cheese, softened
- Set out: 1/2 cup granulated sugar
- Set out: 1 large egg
- Set out: 1/2 teaspoon vanilla extract
- Set out:
- Set out: 1/4 cup sour cream
- Set out: 3/4 cup all-purpose flour
- Set out: 1/2 cup rolled oats (optional)
- Set out: 1/2 cup packed brown sugar
- Set out: 1/4 teaspoon ground cinnamon
- Set out: 1/4 teaspoon salt
- Set out: 1/2 cup unsalted butter, cold and cubed
- Set out: 2 cups fresh blueberries
Cooking sequence and doneness
- Stage 1
- Heat the oven to 350°F and line a deep eight-inch square pan. Mix the crust flour, powdered sugar and salt.
- Stage 2
- Cut in the first cold butter portion and press the crumbs evenly over the base. Bake ten to twelve minutes until lightly colored, then let cool slightly.
- Stage 3
- Beat softened cream cheese with granulated sugar until smooth. Mix in the egg, vanilla and sour cream without whipping excessively.
- Stage 4
- Spread over the crust and distribute blueberries on top. Combine the topping flour, optional oats, brown sugar, cinnamon and salt.
- Stage 5
- Cut in the second butter portion and scatter crumbs over the berries. Bake about thirty-five to forty minutes, continuing until the filling sets and reaches 160°F.
- Stage 6
- Cool briefly on a rack and refrigerate within two hours. Chill at least two hours until firm, then lift and cut.
The first flour and butter quantities make the pressed crust. The later quantities belong to the loose topping. Use cold cubed butter for both, while the cream cheese should be softened for mixing. The half cup of rolled oats is optional in the topping. If omitted, retain the other listed topping quantities rather than adding an invented replacement amount. The texture will be less coarse.
How is the filling checked?
The edges should be set and the central cheesecake layer should reach 160°F, with no liquid sloshing. Insert the thermometer into the filling rather than a berry or the hot metal pan. Thirty-five to forty minutes is a starting estimate.
When can bars be cut?
Cool briefly and refrigerate within two hours after baking. Chill at least two hours and longer if the center is not yet firm. Lift with the parchment only once the slab holds together. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Blueberry Cream Cheese Filled Cookies or Baked Oreo Cheesecake with Optional Chocolate Ganache. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. FoodSafety.gov egg guidance lists 160°F for egg dishes, used here for the cheesecake layer.
Common Questions About This Recipe
- Which pan is needed?
Use a deep eight-inch square baking pan lined with parchment. Leave room for the filling and crumble without packing above the rim.
- Why are butter and flour listed twice?
The first flour and butter quantities make the pressed crust. The later quantities belong to the loose topping.
- Are oats essential?
The half cup of rolled oats is optional in the topping. If omitted, retain the other listed topping quantities rather than adding an invented replacement amount.
- How is the filling checked?
The edges should be set and the central cheesecake layer should reach 160°F, with no liquid sloshing. Insert the thermometer into the filling rather than a berry or the hot metal pan.
- When can bars be cut?
Cool briefly and refrigerate within two hours after baking. Chill at least two hours and longer if the center is not yet firm.