Blueberry Cheesecake Crumble Bars (Print-Friendly Version)

A shortbread-style base supports cheesecake filling, blueberries and a buttery crumble in these chilled bars. Keep the crust, filling and topping ingredients in separate groups. Slice only after the center is cold and firm. Label the three bowls crust, filling and crumble before measuring: the two half-cup butter portions belong to the crust and topping, while the cream cheese belongs to the filling. Keep both butter portions cold until you cut them into their dry mixtures. The rolled oats are optional in the topping; they are not an ingredient to replace the crust flour. Wash and dry fresh berries so surface water does not collect on the filling. Spread the cheese mixture gently over the partially baked crust without dragging up crumbs. Leave the crumble loose rather than pressing it into a solid lid. Check the center filling as well as the browned topping, then chill thoroughly before lifting the slab. Use the parchment to support it and wipe the knife between cuts for cleaner edges.

ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ For the Crust

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed

→ For the Cheesecake Filling

05 - 8 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1/2 teaspoon vanilla extract
09 - 1/4 cup sour cream

→ For the Crumble Topping

10 - 3/4 cup all-purpose flour
11 - 1/2 cup rolled oats (optional)
12 - 1/2 cup packed brown sugar
13 - 1/4 teaspoon ground cinnamon
14 - 1/4 teaspoon salt
15 - 1/2 cup unsalted butter, cold and cubed
16 - 2 cups fresh blueberries

# How to Make It:

01 - Heat the oven to 350°F and line a deep eight-inch square pan.
02 - Mix the crust flour, powdered sugar and salt. Cut in the first cold butter portion and press the crumbs evenly over the base.
03 - Bake ten to twelve minutes until lightly colored, then let cool slightly.
04 - Beat softened cream cheese with granulated sugar until smooth. Mix in the egg, vanilla and sour cream without whipping excessively.
05 - Spread over the crust and distribute blueberries on top.
06 - Combine the topping flour, optional oats, brown sugar, cinnamon and salt. Cut in the second butter portion and scatter crumbs over the berries.
07 - Bake about thirty-five to forty minutes, continuing until the filling sets and reaches 160°F.
08 - Cool briefly on a rack and refrigerate within two hours. Chill at least two hours until firm, then lift and cut.

Return