Blueberry Cheesecake Crumble Bars are very easy to make delicious dessert which has a biscuit base, cheesecake filling and crumble topping.
Whenever I buy a box of fresh blueberries, I immediately use them in recipes that I have been contemplating on making for a long time. In Madurai, blueberries are quite expensive. Every time I visit that fruit stall, I am always in two minds, whether to buy or not to buy. And every time, I end up buying a box of 125 gm blueberries. It is not a lot, but it gives me a great opportunity to try some amazing desserts.
I used blueberry first in my cheesecake class. And from that day, I am crazy about these tiny fruits. They are slightly tart and adds some amazing flavour in the bakes. So if you haven’t yet tried these berries, it is time to try.
Instead of making it into cheesecake topping, I went for cheesecake bars. The crumble topping when tasted fresh is nice and crisp and an amazing contrast to the creamy cheesecake. But the next day, everything becomes soft, but still they taste absolutely delicious.
Blueberry Cheesecake Crumble Bars – Variations
Whenever I post blueberry related bakes, most of the comments and replies are related to whether or not to use dried blueberries or any other berries. You can definitely use dried blueberries or frozen blueberries or any other berries like strawberries, raspberries and blackberries. If using frozen fruits, no need to change the recipe, but if using dried fruits, soak them in warm water, drain it and then use in the recipe.
The berries are quite heavier than the cheesecake batter, so they will sink. And there is no problem with that. That is what creates that beautiful streaks in the final bar. So don’t worry about the fruits sinking in the batter.
The crumble is as the name suggests crumbly. It actually resembles biscuit crumbs, but when baked they will hold together. Adding slivered almonds adds a nice crunch to the final bake. You can even add walnuts or any other nuts of your choice.
As usual, I made a short video on how to make these Blueberry cheesecake crumble bars for Instagram. Don’t forget to check it out. If you haven’t yet followed me on Instagram, check my profile too. I share recipes, tips and tricks on a daily basis.
These are beautiful, right? Do try these if you can get blueberries in any form. And also let me know about how much you liked it. It makes me so happy and gives me a lot of inspiration to try new recipes.
Check this Blueberry Butter Cake recipe I posted earlier. Tried by so many of my readers, it is one of the favourite among them. Click on the image for the recipe of the cake.
Blueberry Cheesecake Crumble Bars
For the Crust:
- 125 g Britannia Marie Gold
- 60 g Butter
For the Cheesecake Filling:
- 250 g Cream Cheese
- 150 g Sweetened Condensed Milk
For the Crumble Topping:
- 125 g Blueberries fresh or Frozen
- 100 g Maida
- 40 g Sugar
- ¼ tsp Cinnamon
- 50 g Butter cold
- Slivered Almonds
- Preheat oven to 160C.
- Line an 8” square tin with parchment large enough so that it has overhanging edges.
- Grind the biscuits in food processor and transfer to a bowl.
- Add melted butter and mix well.
- Transfer this mix to the prepared tin and press until the base is compact.
- Bake in preheated oven for 10 minutes.
- By the time, the base is baking, prepare the filling and topping.
- Cream together cream cheese and condensed milk in a bowl until there are no lumps in the mixture.
- Add vanilla, and mix well. Keep it aside.
- In another bowl, take maida, sugar, cinnamon and cubed butter. Using a fork or your fingertips, mix it until it is a crumbly mixture.
- Once the base is baked, remove from oven, add the cheesecake filling and spread it evenly.
- Add the blueberries on top of the cheese mixture.
- Finally add the crumble on top. Add slivered almonds and bake it at 160C for 45 minutes.
- Remove from oven and allow it to cool completely.
- Cover with cling film and refrigerate for 3-4 hours.
- With the help of the overhanging parchment paper, lift the cheesecake out of the tin.
- Using a warm knife, slice it into 16 squares.