Homemade Blueberry Crumble Cheesecake Bars
Baked Homemade Blueberry Crumble Cheesecake Bars, buttery shortbread base, cheesecake, juicy blueberry layers, with crumbed almond topping.
Homemade Blueberry Crumble Cheesecake Bars
Celebrate blueberry season with these Homemade Blueberry Crumble Cheesecake Bars. Your new family favorite dessert. An Oven cook and Bake recipe idea. They feature a buttery shortbread crust, creamy cheesecake, sweet blueberry sauce, and a golden crumb topping sprinkled with toasted almond flakes. Perfect for summer gatherings, weekend desserts, or a fruity snack made from scratch. Each layer has a sweet and tangy flavor and taste. SO delicious. If they are not in season use frozen blueberries.
FAQ’s
Should cheesecake bars be jiggly after baking?
No, for you to see if the cheesecake bars are cooked enough, just give a slight jiggle and see if it wobbles like jelly. The edges should be set, and middle should just be slightly jiggle. Although the bars do not have a thick filling, so this probably will not apply.
Do baked cheesecake bars need to be refrigerated?
It is recommended to chill your baked cheesecake and blueberry bars once cooled. As it sets them further and in this way they achieve the texture you will love to serve as a dessert. Because of its ingredients, such as cream cheese, eggs as these are perishable ingredients. It is safer for your health.
Ingredients for Homemade Blueberry Crumble Cheesecake Bars
- flour, corn starch
- butter
- sugar. brown and granulated
- blueberries, lemon juice
- eggs, and milk
- cream cheese
- Almond flakes
- vanilla extract
How To make Homemade Blueberry Crumble Cheesecake Bars
- Preheat the oven to 175 deg. C (350 deg. F) and grease or spray and cook the 13 x 9″ dish. Set aside.
- In a blender pulse the flour, sugar and the cold butter. Until it becomes crumbly.
- In the baking dish, press this shortbread dough mixture evenly over the bottom of the dish.
- Bake the shortbread base in the heated oven for 20 minutes.
- In a pot on the stove top, make the blueberry sauce for cheesecake topping. Firstly add your cornstarch with the 3 Tablespoons of water in a jug and mix to a paste. put aside.
- Add your blueberries, sugar, lemon juice and 1/2 cup of water in a pot and heat up. Stir continuously, and break up the blueberries. Bring this mixture to a boil.
- When it is boiling add your cornstarch paste, and keep stirring until combined. only for 1-2 minutes. The mixture should thicken. You can tell when it sticks slightly to your spoon or when you pull it across the bottom of the pot it leaves a line. Take the sauce off the stove and leave to cool. The sauce will thicken more as it cools.
- To mix the crumbled topping. In a bowl hand mix the soft butter, brown sugar and flour until it resembles course crumbs. (use a fork) Keep the almonds to sprinkle on top before baking.
- Then the fillings. In a mixer, blend the the cream cheese and sugar until smooth. Add your lemon juice, and eggs and the vanilla and mix until it is combined and smooth.
- To Assemble the shortbread, cheesecake blueberry bars:
- Once the shortbread has cooled a little, add your cheesecake mixture, and top with enough blueberry sauce. (you don’t have to make a thick topping, as the sauce will make two cups)Also add your crumbed mixture(no 8) on top and bake in the oven for 25 minutes.
- Leave to cool on a cooling rack and once cool place in the refrigerator for an hour. Before you serve sprinkle some fresh blueberries on the top of the bars, and then slice and serve for a delicious fresh dessert.
Recommendations
(click the highlighted heading for the recipe)
Fruit recipes
- Layered Blueberry Parfait Dessert
- Mini Blueberry Cheesecake Tartlets
- Tangy Lemon Glazed Blueberry Scones
- Tasty Banana Blueberry Muffins
Homemade Blueberry Crumble Cheesecake Bars
Baked Homemade Blueberry Crumble Cheesecake Bars, buttery shortbread base, cheesecake, juicy blueberry layers, with crumbed topping.
Ingredients
- 2 cups of flour
- 1/2 cup of powdered sugar
- 1 cup of cold butter, cubed small (slated butter)
- 2 cups of blueberries (fresh or frozen)
- 1/3 cup of granulated sugar
- 2 teaspoons of fresh lemon juice
- 1/2 cup and 3 tablespoons of water
- 4 teaspoons of corn starch.
- 5 Tablespoons of room temperature butter
- 1/3 cup of brown sugar
- 1 cup of flour
- 1/2 cup flaked almonds
- 1 cup of granulated sugar
- 16 oz of cream cheese, softened.
- 2 large eggs
- 4 tablespoons of milk
- 2 Tablespoons of lemon juice
- 3/4 cup of fresh blueberries
- 1 teaspoon of vanilla essence
Instructions
- Preheat the oven to 175 deg. C (350 deg. F) and grease or spray and cook the 13 x 9″ dish. Set aside.
- BASE: In a blender pulse the flour, sugar and the cold butter. Until it becomes crumbly.
- In the baking dish, press this shortbread dough mixture evenly over the bottom of the dish.
- Bake the shortbread base in the heated oven for 20 minutes.
- SAUCE: In a pot on the stove top, make the blueberry sauce for cheesecake topping. Firstly add your cornstarch with the 3 Tablespoons of water in a jug and mix to a paste. put aside.
- Add your blueberries, sugar, lemon juice and 1/2 cup of water in a pot and heat up. Stir continuously, and break up the blueberries. Bring this mixture to a boil.
- When it is boiling add your cornstarch paste, and keep stirring until combined. only for 1-2 minutes. The mixture should thicken. You can tell when it sticks slightly to your spoon or when you pull it across the bottom of the pot it leaves a line. Take the sauce off the stove and leave to cool. The sauce will thicken more as it cools.
- CRUMBLE: To mix the crumbled topping. In a bowl hand mix the soft butter, brown sugar and flour until it resembles course crumbs. (use a fork)
- FILLING: In a mixer, blend the the cream cheese and sugar until smooth. Add your lemon juice, and eggs and the vanilla and mix until it is combined and smooth.
- ASSEMBLE:
- Once the shortbread has cooled a little, add in even layers, your cheesecake mixture, and top with enough blueberry sauce. (you don’t have to make a thick topping, as the sauce will make two cups). Also add your crumbed mixture(no 8) on top and sprinkle a few almond flakes.
- BAKE: in the oven for 25 minutes.
- Leave to cool on a cooling rack and once cool place in the refrigerator for an hour.
- Before you serve sprinkle some fresh blueberries on the top of the bars, and then slice and serve for a delicious fresh dessert.
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