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Blueberry Lemon Cheesecake Crumble

Blueberry Lemon Cheesecake Crumble

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 Bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Crumble Topping
  • 1 cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • ⅔ cup brown sugar
  • ½ tsp salt
  • ½ cup unsalted butter cold and cubed
  • Cheesecake Layer
  • 8 oz cream cheese softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • Blueberry Layer
  • 2 cups blueberries fresh or frozen
  • ⅓ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Method
 

  1. Preheat oven to 350°F and line a 9x9 pan with parchment.
  2. Mix crumble ingredients until crumbly; set aside.
  3. Toss blueberries with sugar, cornstarch, and lemon juice.
  4. Beat cheesecake ingredients until smooth.
  5. Press half the crumble into the pan.
  6. Spread cheesecake layer evenly.
  7. Spoon blueberry mixture over cheesecake.
  8. Sprinkle remaining crumble on top.
  9. Bake 40–45 minutes until golden.
  10. Cool completely, then chill before slicing.

Notes

  • Use full-fat cream cheese for best texture
  • Chill before cutting for clean slices
  • Frozen blueberries work perfectly
  • Don’t overmix the cheesecake batter