Blueberries are a summer staple at our house—my kids love to shove fistfuls of fresh ones into their mouths in July and August, when they’re the sweetest, and I love freezing them so we can use them September through June in smoothies, pies, muffins, and more. These blueberry cheesecake bars are a great way to showcase fresh blueberries, but you can also use frozen berries and get a burst of bright, summery blueberry flavor even in the depths of winter. And these bars are so easy to make, which is always a bonus when it comes to sweets. Sometimes I see “cheesecake” and think that means tons of work, but this recipe is ridiculously simple.
I was inspired to create a blueberry recipe after spotting these beautiful “Watercolor
Wreath” wedding invites by Yao Cheng, one of my favorite Minted artists (left).
Crumb-Topped Blueberry Cheesecake Bars (right; recipe below)
Keep reading for this easy and delicious cookie recipe…
Crumb-Topped Blueberry Cheesecake Bars
For the crust:
1 1/4 cups flour
1/2 cup brown sugar
1/2 cup ground almonds or almond meal
1/2 cup cold butter, cut into chunks
a pinch of salt
For the filling:
2 packages cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 cup fresh or frozen blueberries
Preheat the oven to 350°F. In the bowl of a food processor, combine flour, brown sugar, ground almonds, butter, and salt. Pulse until the mixture is sandy. Put 3/4 cup of this mixture in a small bowl and set aside. Press the rest of the mixture into the bottom of an ungreased 9″ x 13″ pan. Bake for 15 minutes. While the crust is baking, prepare the filling by combining cream cheese, sugar, eggs, and vanilla in a blender until smooth. When the crust is done baking, pour the filling over the crust, spread it out evenly with a spatula, sprinkle the blueberries evenly over the top, and bake another 15 minutes. While the cheesecake bakes, make the reserved crust mixture into crumb topping by scooping handfuls of it, squeezing it together, and crumbling it back into the bowl. Keeping working with it and it will go from sandy to chunky in a few minutes. When the cheesecake is done baking, sprinkle on the crumb topping and bake for another 15 minutes. Remove bars from the oven and allow to cool to room temperature, then refrigerate until chilled. Makes 12-16 cheesecake bars.
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