💜😋 Elegant Crumble Blueberry Cheesecake Bars
Ingredients:
For the Crust:
1 cup (2 sticks) unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
For the Cheesecake Layer:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Blueberry Layer:
4 cups fresh blueberries (or frozen, thawed and drained)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
For the Crumble Topping:
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold and cubed
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Prepare the Crust:
In a medium bowl, combine the melted butter, flour, granulated sugar, and salt. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes or until lightly golden. Remove from the oven and set aside to cool.
Prepare the Cheesecake Layer:
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs and vanilla extract, beating until well combined. Spread the cheesecake mixture evenly over the cooled crust.
Prepare the Blueberry Layer:
In a medium bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Toss until the blueberries are evenly coated. Spoon the blueberry mixture evenly over the cheesecake layer.
Prepare the Crumble Topping:
In a medium bowl, combine the flour, brown sugar, and cold butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the blueberry layer.
Bake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cheesecake layer is set. Remove from the oven and allow to cool completely in the pan on a wire rack.
Chill and Serve:
Once cooled, refrigerate for at least 2 hours before cutting into bars. Lift the bars out of the pan using the parchment overhang, cut into squares, and serve. Enjoy!