Blueberry Crumble Cheesecake Bars
Blueberry Crumble Cheesecake Bars
Ingredients
For the Homemade Blueberry Compote
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon lemon zest, from 1 lemon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
For the Biscoff Cookie Crust
- 1 1/2 cups Biscoff cookies, finely crushed (about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Vanilla Bean Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Golden Oat Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup light brown sugar, packed
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Prepare a larger roasting pan for a water bath.
⏱️ 5 min•🌡️ 350
- 2
To make the blueberry compote: In a medium saucepan, combine blueberries, 1/4 cup granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until blueberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 3
In a small bowl, whisk together cornstarch and cold water to create a slurry. Add the slurry to the simmering blueberry mixture and stir continuously until the compote thickens, about 1-2 minutes. Remove from heat and stir in vanilla extract. Transfer the compote to a bowl, cover directly with plastic wrap to prevent a skin from forming, and refrigerate to cool completely.
⏱️ 5 min
- 4
To make the Biscoff crust: In a medium bowl, combine crushed Biscoff cookies and melted butter. Press the mixture firmly and evenly into the bottom of the prepared loaf pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 350
- 5
To make the oat crumble topping: In a medium bowl, combine flour, oats, brown sugar, cold butter pieces, and cinnamon. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min
- 6
To make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and 1/4 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 3 min
- 7
Add the large egg to the cream cheese mixture and beat on low speed until just combined. Do not overmix. Stir in the sour cream, vanilla extract, and salt until smooth.
⏱️ 2 min
- 8
Pour the cheesecake filling over the pre-baked Biscoff crust in the loaf pan. Spoon dollops of the cooled blueberry compote onto the surface of the cheesecake filling. Using a knife or the back of a spoon, gently swirl the compote into the cheesecake to create marbled patterns.
⏱️ 5 min
- 9
Evenly sprinkle the oat crumble topping over the cheesecake and compote layers.
⏱️ 2 min
- 10
Carefully place the loaf pan into the larger roasting pan. Pour hot water into the roasting pan, ensuring the water level reaches about halfway up the sides of the loaf pan. This creates a water bath.
⏱️ 2 min
- 11
Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Carefully remove the loaf pan from the water bath and let cool on a wire rack for 30 minutes.
⏱️ 45 min•🌡️ 350
- 12
Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set.
⏱️ 180 min - 13
Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into desired bar sizes and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Crumble Cheesecake Bars
For the Homemade Blueberry Compote
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon lemon zest, from 1 lemon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
For the Biscoff Cookie Crust
- 1 1/2 cups Biscoff cookies, finely crushed (about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Vanilla Bean Cheesecake Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Golden Oat Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup light brown sugar, packed
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Prepare a larger roasting pan for a water bath.
⏱️ 5 min•🌡️ 350 - 2
To make the blueberry compote: In a medium saucepan, combine blueberries, 1/4 cup granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until blueberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 3
In a small bowl, whisk together cornstarch and cold water to create a slurry. Add the slurry to the simmering blueberry mixture and stir continuously until the compote thickens, about 1-2 minutes. Remove from heat and stir in vanilla extract. Transfer the compote to a bowl, cover directly with plastic wrap to prevent a skin from forming, and refrigerate to cool completely.
⏱️ 5 min - 4
To make the Biscoff crust: In a medium bowl, combine crushed Biscoff cookies and melted butter. Press the mixture firmly and evenly into the bottom of the prepared loaf pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 350 - 5
To make the oat crumble topping: In a medium bowl, combine flour, oats, brown sugar, cold butter pieces, and cinnamon. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min - 6
To make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and 1/4 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
⏱️ 3 min - 7
Add the large egg to the cream cheese mixture and beat on low speed until just combined. Do not overmix. Stir in the sour cream, vanilla extract, and salt until smooth.
⏱️ 2 min - 8
Pour the cheesecake filling over the pre-baked Biscoff crust in the loaf pan. Spoon dollops of the cooled blueberry compote onto the surface of the cheesecake filling. Using a knife or the back of a spoon, gently swirl the compote into the cheesecake to create marbled patterns.
⏱️ 5 min - 9
Evenly sprinkle the oat crumble topping over the cheesecake and compote layers.
⏱️ 2 min - 10
Carefully place the loaf pan into the larger roasting pan. Pour hot water into the roasting pan, ensuring the water level reaches about halfway up the sides of the loaf pan. This creates a water bath.
⏱️ 2 min - 11
Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Carefully remove the loaf pan from the water bath and let cool on a wire rack for 30 minutes.
⏱️ 45 min•🌡️ 350 - 12
Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set.
⏱️ 180 min - 13
Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into desired bar sizes and serve.
⏱️ 5 min