Blueberry Crunch Cheesecake Bars

Blueberry Crunch Cheesecake Bars are a delicious dessert that combines the creamy richness of cheesecake with a crunchy, buttery topping and sweet, tangy blueberries. Perfect for anyone who loves a dessert with a balance of textures and flavors! Here’s how to make these irresistible cheesecake bars:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 tsp ground cinnamon (optional)

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/4 cup water

For the Crunch Topping:

• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Instructions:

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease and line a 9×9-inch square baking dish with parchment paper for easy removal.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon (if using).
3. Stir in the melted butter until the mixture is well combined and holds together when pressed.
4. Press the crumb mixture into the bottom of the prepared baking dish to form a solid crust.
5. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy.
2. Add the sugar and vanilla extract and mix until fully incorporated.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. Stir in the flour and heavy cream until the mixture is smooth.
5. Pour the cheesecake filling over the cooled crust, smoothing the top.

Step 3: Prepare the Blueberry Topping

1. In a small saucepan, combine the blueberries, sugar, lemon juice, and water.
2. In a separate bowl, mix the cornstarch with a little water to make a slurry, then add it to the blueberry mixture.
3. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices (about 5-7 minutes).
4. Once thickened, remove from heat and set aside to cool slightly.

Step 4: Make the Crunch Topping

1. In a small bowl, combine the rolled oats, flour, brown sugar, and cinnamon.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Sprinkle the crunch topping evenly over the cheesecake filling.

Step 5: Assemble and Bake

1. Spread the blueberry topping evenly over the cheesecake filling, gently swirling it into the filling with a spoon if desired for a marbled effect.
2. Bake the bars at 325°F (163°C) for 40-45 minutes, or until the cheesecake is set and the crunch topping is golden brown.
3. Let the bars cool to room temperature, then transfer them to the fridge to chill for at least 4 hours, preferably overnight.

Step 6: Serve

• Once fully chilled, slice the bars into squares and serve. Enjoy the creamy cheesecake with the sweet, tangy blueberry topping and the delightful crunch on top!

These Blueberry Crunch Cheesecake Bars are a perfect balance of smooth, creamy, and crunchy textures with a burst of fresh blueberry flavor. They make a wonderful dessert for any occasion!