# Blueberry Cheesecake Crumble Bars

This recipe is for soft, creamy, buttery, and packed with juicy blueberries in every bite, blueberry cheesecake crumble bars with a crunchy cookie base, silky cheesecake, homemade blueberry swirl, and golden cinnamon streusel on top.

- Total time: 555 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 800 g cream cheese
- 180 g heavy cream
- 4 large eggs
- 2 egg yolks
- 100 g honey
- 70 g granulated sugar
- 4 tsp vanilla extract
- 1 tbsp cornstarch
- 300 g digestive cookies
- 70 g melted butter
- 1 tsp honey
- 200 g blueberries
- 40 g sugar
- 0.5 lime juice
- 1.5 tsp cornstarch
- 80 g flour
- 40 g cold butter, cubed
- 50 g brown sugar
- to taste cinnamon
- to taste fresh blueberries

## Instructions

1. Crush the digestive cookies into fine crumbs and mix with melted butter and honey until the texture resembles wet sand.
2. Press the cookie mixture firmly into the bottom of a pan lined with parchment paper.
3. Bake the cookie base for 10-12 minutes at 350°F (175°C), then let it cool slightly.
4. In a large bowl, beat the softened cream cheese until completely smooth.
5. Add sugar and honey to the cream cheese and mix until creamy and well combined.
6. Add eggs and egg yolks one at a time, mixing gently after each addition, ensuring not to overmix.
7. Mix in the heavy cream and vanilla extract.
8. Add cornstarch and fold until fully incorporated, ensuring the mixture is smooth and lump-free.
9. In a small saucepan, combine blueberries, sugar, and lime juice. Cook over medium heat until berries break down and release juices.
10. Dissolve cornstarch in a tiny bit of water, then add to the blueberry mixture and cook until thickened to a jam-like consistency. Let it cool.
11. In a bowl, combine flour, brown sugar, and cinnamon. Add cold, cubed butter and rub it in with your fingers until crumbly. Set aside in the fridge.
12. Pour the cheesecake filling over the slightly cooled cookie crust.
13. Add spoonfuls of blueberry jam on top of the cheesecake filling.
14. Use a knife or skewer to create swirls with the blueberry jam.
15. Add fresh blueberries on top.
16. Sprinkle the streusel evenly over the fresh blueberries and cheesecake mixture.
17. Place the pan inside a larger pan and fill the outer pan with hot water (water bath).
18. Bake at 325°F (160°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until the center is slightly jiggly but set on the edges.
19. Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours).
20. Slice into bars and serve.

## Equipment

- baking pan
- parchment paper
- small saucepan
- large bowl
- electric mixer
- knife
- skewer
- cooling rack

## Tips

- Do not overmix the cheesecake filling after adding eggs and egg yolks.
- Place your pan inside a larger pan and fill the outer pan with hot water (water bath / baño María) when baking.
- Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours) for best texture.

## Source

- Original video: https://www.tiktok.com/t/ZTk5yK4hJ/
- Recipe page: https://www.cliprecipe.com/recipe/c5059964-9e32-4db8-b9db-306374dedd34
- Extracted: 2026-04-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt