Blueberry Crisp Cheesecake Bars (Print Version)
Golden bars with creamy cheese filling, fresh blueberries, and crisp crumble topping.
# Ingredients:
→ 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
→ 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
→ 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
# Steps:
01 -
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang for easy removal.
02 -
In a large bowl, whisk together all-purpose flour, powdered sugar, and salt. Incorporate the cold cubed butter using a pastry cutter or fingertips until the mixture forms coarse crumbs. Evenly press the mixture onto the bottom of the lined pan. Bake for 10-12 minutes or until lightly golden. Allow the crust to cool completely.
03 -
In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until well combined. Gently blend in the sour cream just until incorporated.
04 -
Spread the cheesecake filling evenly over the cooled crust. Distribute the fresh blueberries in a single layer on top of the filling.
05 -
In a medium bowl, whisk together all-purpose flour, rolled oats (if using), brown sugar, ground cinnamon, and salt. Blend in the cold cubed butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Evenly scatter the crumble mixture over the blueberries.
06 -
Bake for 35-40 minutes, or until the edges are golden and the center is just set.
07 -
Allow the bars to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours, or until fully chilled and firm.
08 -
Lift the chilled bars out of the pan using the parchment paper. Cut into squares and serve.
# Notes:
01 -
For best texture, ensure the bars are fully chilled before slicing. Use cold butter for the crust and topping to achieve a crisp, flaky finish.