Introduction:
These Blueberry Cheesecake Crumble Bars are a delightful mashup of buttery crumble, creamy cheesecake, and juicy blueberries all in one layered bite. Perfect for dessert, tea time, or sharing at gatherings, these bars offer the tangy richness of cheesecake with the bright burst of berries, all on a delicious cookie-like crust.
🫐 Recipe: Blueberry Cheesecake Crumble Bars
Ingredients:
For the Crust & Crumble:
- 200g (1 ½ cups) all-purpose flour
- 100g (½ cup) granulated sugar
- 115g (½ cup) cold unsalted butter, cubed
- ¼ tsp salt
- ½ tsp baking powder
For the Cheesecake Layer:
- 450g (16 oz) cream cheese, softened
- 100g (½ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Blueberry Topping:
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions:
- Preheat Oven:
- Preheat your oven to 175°C (350°F). Line a 9×9-inch (23×23 cm) baking pan with parchment paper.
- Make Crust & Crumble:
- In a bowl, mix flour, sugar, salt, and baking powder.
- Cut in butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Reserve ¾ cup of the mixture for the crumble topping.
- Press the rest firmly into the bottom of the baking pan to form the crust. Bake for 10 minutes.
- Prepare Cheesecake Layer:
- Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour over the baked crust and spread evenly.
- Make Blueberry Topping:
- In a small pot, combine blueberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat for 5–7 minutes until slightly thickened and juicy.
- Spoon the blueberry mixture evenly over the cheesecake layer.
- Add Crumble & Bake:
- Sprinkle the reserved crumble on top.
- Bake for 30–35 minutes, or until the edges are lightly golden and the center is set.
- Cool & Serve:
- Let the bars cool completely, then chill in the fridge for at least 2 hours before slicing.
- Dust with powdered sugar if desired.