Blueberry Crumble Cheesecake Bars – Creamy, Fruity, and Plant-Based

If you’re looking for a dessert that combines the juicy sweetness of fresh blueberries, the velvety richness of cheesecake, and the irresistible crunch of a buttery crumble—look no further. These Blueberry Crumble Cheesecake Bars are the perfect fusion of comfort, elegance, and wholesomeness.

What makes these bars stand out is the way they deliver classic dessert flavors in a plant-based format. Each bite offers layers of contrast: a tender shortbread crust, a smooth and creamy cheesecake-like filling, a bright blueberry compote, and a crisp oat-almond crumble on top. It’s the kind of treat that feels indulgent but is made with real, nourishing ingredients.

Why Make These Blueberry Crumble Cheesecake Bars?

A Dessert with Balance

One of the most satisfying things about these bars is their layered texture. The crust is firm but buttery, the creamy center adds richness, the blueberries lend a bright, juicy burst, and the crumble topping finishes it all with a toasty crunch. It’s a symphony of sensations in one bite.

Easy, Pantry-Friendly Ingredients

The recipe uses straightforward ingredients you probably already have—flour, sugar, butter, berries, and cream cheese. With a few plant-based swaps, you’ll have a treat that rivals any traditional cheesecake bar without the need for dairy or eggs.

Naturally Sweet and Tangy

Fresh blueberries provide natural sweetness and a mild tartness that pairs beautifully with the creamy filling. A splash of lemon juice lifts the flavors, making the entire bar taste bright and refreshing.

Ideal for Make-Ahead Treats

These bars store well and slice even better after chilling, making them ideal for preparing in advance. Whether you’re hosting a weekend brunch or packing snacks for the week, they hold their shape and flavor.

Craving more wholesome desserts that feel like a treat but are good for you, too? Discover recipes like this and more inside the Plant-Based Cookbook – 200 Vegan Recipes—a complete guide to vibrant, flavorful plant-based cooking.

Ingredients List

Crust/Base Layer:

• 1 ½ cups all-purpose flour

• ½ cup vegan butter, melted

• ⅓ cup organic cane sugar or coconut sugar

• ¼ teaspoon salt

• 1 tablespoon plant-based milk (optional for added binding)

Creamy Layer:

• 1 cup plant-based cream cheese (cashew or almond-based work best)

• ¼ cup maple syrup or organic cane sugar

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract

Blueberry Filling:

• 2 cups fresh or frozen blueberries

• ⅓ cup sugar

• 2 teaspoons cornstarch or 1 tablespoon flour

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract (optional)

Crumble Topping:

• ½ cup rolled oats (optional for added texture)

• ⅓ cup brown sugar or coconut sugar

• ¼ cup cold vegan butter, cubed

• ¼ cup sliced almonds or shredded coconut (optional)

• Pinch of sea salt

Read More: Soft & Gooey Cinnamon Rolls

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing the edges to overhang for easy removal after baking. Lightly grease if not using parchment.

Step 2: Make the Crust

In a large bowl, whisk together the flour, sugar, and salt. Stir in the melted vegan butter and optional plant-based milk. Mix until the dough is crumbly but holds together when pressed.

Press the mixture evenly into the bottom of your prepared pan, creating a firm base. Bake for 10 to 12 minutes, or until the edges are lightly golden. Set aside to cool slightly while you prepare the other layers.

Step 3: Mix the Creamy Layer

In a separate bowl, beat together the plant-based cream cheese, maple syrup, lemon juice, and vanilla extract. Stir until smooth and creamy, without lumps.

Spread this mixture gently over the slightly cooled crust, using a spatula to create an even layer.

Step 4: Cook the Blueberry Filling

In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and cornstarch. Stir frequently and allow the mixture to bubble and thicken. This takes about 5 to 7 minutes. The blueberries should be softened, with some breaking down into a jam-like texture.

Let the mixture cool for a few minutes, then spoon it over the cream cheese layer, spreading it evenly across the surface.

Step 5: Prepare the Crumble Topping

In a small bowl, combine oats (if using), brown sugar, and a pinch of salt. Add the cold, cubed vegan butter and use a pastry cutter or your fingers to mix until it forms a crumbly, pebble-like texture.

Fold in sliced almonds or shredded coconut if using. Sprinkle this crumble topping generously over the blueberry layer.

Step 6: Bake to Perfection

Return the pan to the oven and bake for 30 to 35 minutes, or until the crumble topping is golden brown and the edges are bubbly.

Let the bars cool at room temperature for at least 1 hour. Then refrigerate for 2 to 3 hours, or until fully set. This step is essential for clean slicing.

Looking for more fruit-forward recipes that are easy to master and bursting with flavor? The Plant-Based Cookbook – 200 Vegan Recipes includes an entire section devoted to fruit-based treats and naturally sweet snacks.

Tips and Substitutions

• No Vegan Cream Cheese? You can blend 1 cup of soaked cashews with 2 tablespoons lemon juice, 1 tablespoon maple syrup, and ¼ cup water for a homemade creamy layer.

• Gluten-Free Option: Use a gluten-free flour blend for the crust and certified gluten-free oats for the topping.

• Nut-Free Version: Skip the almonds and use sunflower seeds or extra oats for crunch.

• Make It Less Sweet: Reduce sugar in the blueberry filling or crumble if you prefer a more tart dessert.

• Crispier Crumble: Use half oats and half crushed granola in the topping for a firmer crunch.

Read More: Creamy Vegan Cheesy Zucchini Bake

Recipe Variations

• Berry Mix Bars: Replace half the blueberries with raspberries or blackberries for a tart contrast.

• Lemon Zest Boost: Add 1 teaspoon of lemon zest to the creamy layer for a citrus twist.

• Chocolate Lovers’ Crumble: Mix vegan chocolate chips into the topping for a dessert-bar-meets-cheesecake vibe.

• No-Bake Option: Use a no-bake crust (like crushed graham crackers with vegan butter), then chill the entire bar instead of baking after layering.

There’s more where that came from—explore layered desserts, creative twists, and global flavors with easy instructions inside the Plant-Based Cookbook – 200 Vegan Recipes.

Nutritional Information (Per Bar – 1 of 12)

Storage and Serving Suggestions

Storage Tips:

• Refrigerator: Store bars in an airtight container in the fridge for up to 5 days. Their texture improves after chilling overnight.

• Freezer: For longer storage, freeze individual bars wrapped in parchment and stored in a sealed container. They can be frozen for up to 2 months.

Serving Suggestions:

• Serve chilled or at room temperature for best texture.

• Add a dollop of coconut whipped cream or a drizzle of dairy-free yogurt for a fancier presentation.

• Garnish with fresh blueberries and mint for an elegant platter.

Planning a plant-based gathering? These bars make a beautiful and practical addition to dessert tables. For more ideas on what to serve with them, the Plant-Based Cookbook – 200 Vegan Recipes includes themed menus and seasonal inspiration.

Common Questions

Can I make these bars without oats in the topping?
Yes. Simply omit the oats and replace them with extra flour or crushed nuts for a classic crumble texture.

Will they still work with frozen blueberries?
Absolutely. Use them straight from frozen, but you may need to increase the thickener slightly (add an extra ½ teaspoon of cornstarch).

How long do they need to chill before slicing?
For best results, chill for a minimum of 2 hours. Overnight is ideal for cleaner cuts and full flavor development.

Can I double the recipe?
Yes. Double all ingredients and use a 9×13-inch pan. Add 5–10 minutes to the final bake time and monitor the edges for doneness.

Are they suitable for kids?
Yes. These bars are kid-friendly, naturally sweetened, and packed with real fruit. They’re a hit in lunchboxes and after-school snack trays.

Conclusion

These Blueberry Crumble Cheesecake Bars are a testament to how satisfying, beautiful, and decadent plant-based baking can be. They’re simple to prepare, packed with real ingredients, and bursting with bright, tangy, creamy flavor in every bite. Whether you’re new to vegan baking or a seasoned pro, this recipe will become a reliable favorite.

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