Blueberry Crumble Cheesecake Bars have a buttery crust, creamy cheesecake filling and a sweet crumble topping.
I love making a warm fruit crumble and then topping it with a nice big scoop of creamy ice cream.
These Blueberry Crumble Cheesecake Bars are like that, only upside down and… a little different.
With the creamy cheesecake layer on the bottom and the layer of fruit and crumble on top, it’s a decadent dessert that will cover all the sweet cravings you have.
Start off by making the crust for the cheesecake bars. The simplest way to do this is to place the graham cracker sheets in a zip-close bag and run a rolling pin over it a few times till they are fine crumbs.
Then just pour the butter, brown sugar and salt right into the bag and smoosh it around until the crumbs are all coated with butter and mixed well. No dishes involved!
Line a 9×9 inch baking pan with parchment paper and press the crumbs flat to the bottom of the pan.
Bake the crust for a few minutes, and then get to work on the cheesecake layer.
Combine the cream cheese and sugar in your mixing bowl and mix until blended and smooth. Add one egg at a time and blend until smooth, making sure to scrap down the sides of the bowl occasionally.
Add the salt and sour cream and blend until smooth. Then pour the mixture into the pan on top of the baked crust.
Smooth it out so it’s even and then top it with blueberries. If blueberries are not in season for you, you can also use frozen!
Mix up the ingredients for the crumble topping and sprinkle it all over.
Let it sit at room temperature till it’s cooled down and then chill it in the fridge for a few hours. Grab hold of the parchment paper on both sides of the pan and gently pull it up and out of the pan.
Now you’re able to cut the cheesecake into little bars.
You’ll love these bars.
This recipe was originally published on 10/29/2012. Updated with new photos on 5/16/2017.
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