Blueberry Crumble Cheesecake Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
15 graham crackers
02 -
1 large egg white
03 -
75 g unsalted butter, melted
04 -
8 g granulated sugar
05 -
1 g kosher salt
06 -
cooking spray
→ Filling
07 -
450 g cream cheese, room temperature
08 -
1 large egg, room temperature
09 -
1 large egg yolk
10 -
50 g granulated sugar
11 -
5 ml pure vanilla extract
→ Blueberry Layer
12 -
280 g fresh or frozen blueberries
13 -
60 ml blueberry jam
→ Crumb Topping
14 -
90 g all-purpose flour
15 -
70 g unsalted butter, melted
16 -
45 g dark brown sugar
17 -
2 tsp finely grated lemon zest
18 -
1 g kosher salt
# Step-by-Step Directions:
01 -
Preheat oven to 163°C and position rack in center. Spray a 23 cm x 23 cm baking dish with cooking spray and line with parchment paper, leaving a 5 cm overhang on two opposite sides.
02 -
Pulse graham crackers, egg white, melted butter, sugar, and salt in a food processor until fine crumbs form. Press evenly into bottom of prepared pan. Set aside.
03 -
Beat cream cheese in a stand mixer on medium-high speed until fluffy, 1 to 2 minutes. Add sugar and mix until combined. Incorporate the whole egg and reserved egg yolk one at a time, blending well after each addition. Add vanilla extract and whisk to integrate fully. Pour mixture over crust.
04 -
Gently mash fresh blueberries to retain some texture and fold in blueberry jam. Distribute dollops of blueberry mixture over the cream cheese filling.
05 -
Whisk together flour, brown sugar, melted butter, lemon zest, and salt until soft crumbs form. If mixture feels wet or warm, refrigerate until firm. Sprinkle evenly over blueberry layer.
06 -
Bake for approximately 30 minutes until edges are firm, center retains slight jiggle, and topping is lightly golden. Allow to cool in pan for 30 minutes.
07 -
Refrigerate bars until fully cold, at least 2 hours or overnight. Use parchment overhang to lift bars from pan and cut into portions.
# Helpful Notes:
01 -
If cream cheese is too cold, soften by microwaving in short bursts or mixing with sugar to expedite softening.
02 -
Do not pre-bake crust; binding with egg white and butter is sufficient for structure.
03 -
Crumble topping benefits from refrigeration if too warm before baking to maintain texture.
04 -
Bars can be stored refrigerated in airtight container up to 3 days.