Blueberry Crumble Cheesecake Bars
by Jessie Daye
Ingredients
- Ingredients
Method
- Preheat oven to 350°. Line a 9-by 9″ baking pan with parchment, leaving a two inch overhang on the two opposing sides so you can lift it out when it’s done. Spray parchment with cooking oil and set aside.
- Make the crust in a medium bowl, by combining crushed graham crackers, both sugars, melted butter, and salt. Mix until mixture can hold together when pressed. Add crust mixture to prepared baking pan and press into an even layer. Bake until golden, about 12 minutes. Let cool.
- In a large bowl, prepare the filling. Beat cream cheese, sour cream, sugar, eggs, and lemon zest until smooth. Set aside.
- Prepare the topping in a medium bowl: Whisk flour, sugars, and salt. Add butter and stir until the dough is crumbly.
- Spread cream cheese filling over slightly cooled crust. Sprinkle blueberries and crumble topping evenly over filling. Bake at 350 F for 30-35 minutes until set in the center. Let cool completely on a wire rack. Refrigerate until well chilled, at least 4 hours. If you are short on time you can also freeze for two hours then slice into squares and allow to come to room temperature.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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