Blueberry Crumble Cheesecake Bars
A delightful dessert combining creamy cheesecake and a crunchy crumble topping, perfect for any occasion.
Ingredients
For the crust
- 15 pieces Graham Crackers These will form the crunchy base.
- 1 large Egg Adds moisture and helps bind the crust.
- 5 Tbsp. Unsalted Butter, Melted Elevates the crust’s flavor.
- 2 tsp. Granulated Sugar Balances the flavors in the crust.
- 1/4 tsp. Kosher Salt Enhances the sweetness of the crust.
For the cheesecake filling
- 2 pkg. Cream Cheese, Room Temperature The star of our cheesecake filling.
- 1 large Egg, Room Temperature Ensures the filling has a velvety texture.
- 1/4 Cup Granulated Sugar Sweetens the cheesecake layer.
- 1 tsp. Pure Vanilla Extract Adds depth to the cheesecake.
For the blueberry layer
- 2 Cups Fresh or Frozen Blueberries Adds fruity freshness.
- 1/4 Cup Blueberry Jam Enhances the blueberry flavor.
For the crumble topping
- 3/4 Cup All-Purpose Flour Forms the crumbly topping.
- 5 Tbsp. Unsalted Butter, Melted Gives a rich taste to the topping.
- 3 Tbsp. Dark Brown Sugar Adds a hint of caramel flavor.
- 2 tsp. Finely Grated Lemon Zest Brightens up the dish.
- 1/4 tsp. Kosher Salt Balances the sweetness of the topping.
Instructions
Preparation
- Preheat the Oven: Preheat your oven to 325°F (160°C) and spray a 9×9-inch baking dish with cooking spray lined with parchment paper.
- Prepare the Crust: Combine graham crackers, egg white, melted butter, sugar, and salt in a food processor. Pulse until fine crumbs form and press evenly into the prepared pan.
- Make the Cheesecake Filling: Beat cream cheese until light and fluffy. Gradually add sugar, egg yolk, vanilla, and the whole egg, mixing until smooth. Pour over the crust.
- Prepare the Blueberry Layer: Mash blueberries in a bowl, then fold in the blueberry jam. Dollop over the cheesecake layer.
- Create the Crumble Topping: Whisk together flour, brown sugar, melted butter, lemon zest, and salt until crumbly. Sprinkle over the blueberry layer.
Baking
- Bake: Place the pan in the oven and bake for about 30 minutes until the edges are firm and the center is slightly jiggly.
- Cool and Refrigerate: Cool the cheesecake bars for about 30 minutes, then refrigerate for at least 2 hours before slicing.
Serving
- Slice and Serve: Use parchment paper to lift the bars out and cut into squares.
Notes
For best results, use room temperature ingredients to avoid lumps. Keep an eye on baking time to prevent overbaking.