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Wild Blueberry Crumble Cheesecake Bars Recipe

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4.3 from 71 reviews

These Wild Blueberry Crumble Cheesecake Bars combine a buttery crumbly crust, a creamy cheesecake filling, and a luscious wild blueberry compote for a delightful dessert. Perfectly balanced with a hint of lemon zest and juice, these bars offer a vibrant fruity twist on classic cheesecake with a crunchy crumble topping.

Ingredients

Crust and Crumble

  • 1 3/4 cups flour, spooned and leveled (228g)
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 5 oz (1 1/4 stick) unsalted butter, room temperature
  • 1/2 teaspoon kosher salt

Blueberry Compote

  • 10 oz fresh or frozen wild blueberries*
  • 1/3 cup sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Cheesecake Filling

  • 16 oz brick-style cream cheese, Philadelphia brand recommended, room temperature
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 cup full-fat sour cream, room temperature
  • 1 teaspoon vanilla bean paste

Instructions

  1. Make the blueberry compote: In a medium saucepan, combine the blueberries, sugar, lemon zest, and lemon juice. Heat over medium-low until gently simmering, stirring gently for 8-10 minutes until thickened. Mix cornstarch with 1 tablespoon cold water, add to the blueberries, simmer for 2-3 more minutes until very thick. Cool completely. Can be made up to 3 days ahead and refrigerated.
  2. Prepare the pan and oven: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal.
  3. Make the crust/crumble: Beat butter and both sugars together until light and fluffy, about 2 minutes. Add flour and salt, mix on low until clumps form small crumbles. Press about two-thirds of the crumble evenly into the bottom of the pan using a measuring cup. Refrigerate remaining crumble. Bake crust for 10 minutes, then cool to room temperature.
  4. Reduce oven temperature: Lower oven temperature to 325°F (163°C).
  5. Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Fold in sour cream and vanilla bean paste until fully combined and smooth.
  6. Assemble the bars: Spread about two-thirds of the cooled blueberry compote over the baked crust. Pour cheesecake filling evenly on top, then dollop remaining blueberry compote and swirl gently with a knife. Sprinkle remaining crumble from the fridge over the top.
  7. Bake the bars: Bake at 325°F for 30 minutes. Then reduce temperature to 300°F (149°C) and bake an additional 30-35 minutes until the center slightly jiggles. Cool to room temperature, then refrigerate at least 4 hours or overnight for best results.
  8. Slice and serve: Run a knife around edges to loosen, use parchment overhang to lift bars from pan. Use a hot knife to cut into 9 or 16 pieces cleanly.
  9. Make ahead & storage: Blueberry compote can be made up to 3 days ahead and refrigerated. Cheesecake bars store covered in the fridge for several days. For freezing, wrap uncut bars tightly in plastic wrap, place in freezer bag, freeze up to 3 months; thaw overnight in fridge before slicing.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in cheesecake filling.
  • Using fresh or frozen wild blueberries works; thaw frozen before cooking if desired.
  • Press crumble crust firmly to ensure a compact base to support cheesecake filling.
  • Use an offset spatula for smooth cheesecake layer.
  • Swirling the blueberry compote on top adds visual appeal and extra bursts of blueberry flavor.
  • Cooling and chilling time is crucial for firm bars that cut cleanly.
  • For extra lemon flavor, add a bit more zest or a splash more lemon juice to compote.

Find it online: https://recipethrive.com/wild-blueberry-crumble-cheesecake-bars-recipe/