Blueberry Cheesecake Crumble Bars
These Blueberry Cheesecake Crumble Bars feature a creamy cheesecake layer topped with fresh blueberries and a crumbly base, making for a comforting dessert perfect for any occasion.
Ingredients
For the Crumble Base
- 1.5 cups all-purpose flour provides structure
- 0.5 cups unsalted butter, melted richness and moisture
- 0.5 cups granulated sugar adds sweetness
- 1/4 tsp salt enhances flavor
For the Cheesecake Layer
- 8 oz cream cheese, softened creates a creamy layer
- 1 large egg helps bind the cheesecake
- 0.5 cups granulated sugar adds sweetness
- 1 tsp vanilla extract adds fragrant flavor
For the Blueberry Topping
- 2 cups fresh blueberries freshness and juiciness
- 2 tbsp cornstarch thickens the blueberry filling
- 0.25 cups granulated sugar adds sweetness
Instructions
Preparation
- Preheat your oven and prepare your baking dish by greasing it to prevent sticking.
- In a mixing bowl, combine the all-purpose flour, 1/2 cup of sugar, and salt, whisking until well blended.
- Pour the melted unsalted butter into the dry mixture and mix until it resembles coarse crumbs.
- Reserve about 1/2 cup of the crumble mixture for topping. Press the remaining crumble into the bottom of the greased baking dish.
- In another bowl, beat the softened cream cheese until smooth, then add the remaining 1/2 cup of sugar, egg, and vanilla extract, mixing until creamy.
- Spread the cheesecake mixture evenly over the pressed crumble base in your baking dish.
- Combine the fresh blueberries with cornstarch and the remaining 1/4 cup of sugar, tossing gently.
- Layer the blueberry mixture over the cheesecake filling.
- Sprinkle the reserved crumble mixture over the top of the blueberries.
- Bake the bars until the top is golden and the filling is set, watching for a slight jiggle in the center.
- Allow the bars to cool completely in the baking dish before cutting into squares.
Notes
These bars can be served as a breakfast option, snack, or dessert. They can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.