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.
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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.