Blueberry Pie Cheesecake Bars
Blueberry Pie Cheesecake Bars
Ingredients
For the Maple Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1/4 cup maple syrup
For the Brown Sugar Oat Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, finely crushed (about 10-12 full sheets)
- 1/2 cup caramel popcorn, finely crushed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened, 3 (8-ounce) blocks
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the Maple Blueberry Compote: In a small saucepan, combine the blueberries and maple syrup. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 8-10 minutes. Remove from heat and let cool completely. This can be made ahead of time and refrigerated.
⏱️ 15 min
- 2
Prepare the Brown Sugar Oat Crumble Topping: In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, and packed light brown sugar. Pour in the melted unsalted butter and mix with a fork or your fingertips until the mixture is crumbly and well combined. Set aside.
⏱️ 10 min
- 3
Preheat your oven to 350°F (175°C). Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min•🌡️ 350
- 4
Prepare the Graham Cracker Crust: In a food processor, combine the graham cracker crumbs and crushed caramel popcorn. Pulse until very finely crushed. Transfer the mixture to a medium bowl. Pour in the melted unsalted butter and mix until the crumbs are thoroughly moistened. Press the mixture firmly and evenly into the bottom of the prepared 13x9 inch baking pan.
⏱️ 10 min
- 5
Pre-bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the cheesecake filling. Reduce oven temperature to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 6
Prepare the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 7
Add the granulated sugar to the cream cheese and beat on medium speed until just combined and smooth, about 1-2 minutes. Do not overmix.
⏱️ 2 min
- 8
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Stir in the vanilla extract. Be careful not to overbeat the mixture once the eggs are added, as this can introduce too much air and cause cracking.
⏱️ 3 min
- 9
Assemble the Bars: Pour the cheesecake filling evenly over the pre-baked and slightly cooled graham cracker crust in the pan. Dollop spoonfuls of the cooled maple blueberry compote over the cheesecake filling. Using a knife or a skewer, gently swirl the compote into the cheesecake batter to create a marbled effect.
⏱️ 5 min
- 10
Evenly sprinkle the brown sugar oat crumble topping over the swirled cheesecake layer.
⏱️ 1 min
- 11
Bake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly when gently shaken. Do not overbake.
⏱️ 50 min•🌡️ 325
- 12
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This will take at least 1-2 hours.
⏱️ 120 min
- 13
Once cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the bars to fully set.
⏱️ 120 min
- 14
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into desired serving sizes and enjoy! Store leftover bars in an airtight container in the refrigerator.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Pie Cheesecake Bars
Ingredients
For the Maple Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1/4 cup maple syrup
For the Brown Sugar Oat Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, finely crushed (about 10-12 full sheets)
- 1/2 cup caramel popcorn, finely crushed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened, 3 (8-ounce) blocks
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the Maple Blueberry Compote: In a small saucepan, combine the blueberries and maple syrup. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 8-10 minutes. Remove from heat and let cool completely. This can be made ahead of time and refrigerated.
⏱️ 15 min - 2
Prepare the Brown Sugar Oat Crumble Topping: In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, and packed light brown sugar. Pour in the melted unsalted butter and mix with a fork or your fingertips until the mixture is crumbly and well combined. Set aside.
⏱️ 10 min - 3
Preheat your oven to 350°F (175°C). Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min•🌡️ 350 - 4
Prepare the Graham Cracker Crust: In a food processor, combine the graham cracker crumbs and crushed caramel popcorn. Pulse until very finely crushed. Transfer the mixture to a medium bowl. Pour in the melted unsalted butter and mix until the crumbs are thoroughly moistened. Press the mixture firmly and evenly into the bottom of the prepared 13x9 inch baking pan.
⏱️ 10 min - 5
Pre-bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the cheesecake filling. Reduce oven temperature to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 6
Prepare the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 7
Add the granulated sugar to the cream cheese and beat on medium speed until just combined and smooth, about 1-2 minutes. Do not overmix.
⏱️ 2 min - 8
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Stir in the vanilla extract. Be careful not to overbeat the mixture once the eggs are added, as this can introduce too much air and cause cracking.
⏱️ 3 min - 9
Assemble the Bars: Pour the cheesecake filling evenly over the pre-baked and slightly cooled graham cracker crust in the pan. Dollop spoonfuls of the cooled maple blueberry compote over the cheesecake filling. Using a knife or a skewer, gently swirl the compote into the cheesecake batter to create a marbled effect.
⏱️ 5 min - 10
Evenly sprinkle the brown sugar oat crumble topping over the swirled cheesecake layer.
⏱️ 1 min - 11
Bake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly when gently shaken. Do not overbake.
⏱️ 50 min•🌡️ 325 - 12
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This will take at least 1-2 hours.
⏱️ 120 min - 13
Once cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the bars to fully set.
⏱️ 120 min - 14
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into desired serving sizes and enjoy! Store leftover bars in an airtight container in the refrigerator.
⏱️ 2 min