Blueberry Crisp Cheesecake Bars
Creamy cheesecake meets sweet blueberries and a buttery, crisp crumble topping in these irresistible bars. Perfect for summer gatherings or as a refreshing dessert!
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt 蓼
1/2 cup unsalted butter, cold and cubed 杻
For the Cheesecake Filling:
8 ounces cream cheese, softened 燎
1/2 cup granulated sugar
1 large egg 讀
1/2 teaspoon vanilla extract
1/4 cup sour cream 籠
For the Crumble Topping:
3/4 cup all-purpose flour
1/2 cup rolled oats optional 北
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt 蓼
1/2 cup unsalted butter, cold and cubed 杻
2 cups fresh blueberries 𢡄
Instructions
1 Preheat Oven & Prep Pan:
Preheat your oven to 350F 175C.
Line an 8×8 inch baking pan with parchment paper for easy removal.
2 Make the Crust:
In a large bowl, whisk together flour, powdered sugar, and salt.
Cut in the cold butter with a pastry cutter or your fingertips until it resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared pan.
Bake for 10-12 minutes, or until lightly golden brown. Let cool.
3 Make the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese and granulated sugar until smooth.
Beat in the egg and vanilla extract until well combined.
Stir in the sour cream until just incorporated.
4 Assemble the Bars:
Spread the cheesecake filling over the cooled crust.
Top with fresh blueberries, spreading them evenly.
5 Make the Crumble Topping:
In a medium bowl, whisk together flour, oats if using, brown sugar, cinnamon, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the blueberries.
6 Bake:
Bake for 35-40 minutes, or until the edges are golden brown and the center is slightly set.
7 Cool & Chill:
Let the bars cool completely in the pan on a wire rack.
Refrigerate for at least 2 hours, or until chilled and firm.