BLUEBERRY CRUMBLE CHEESECAKE BARS

I love baking with fresh blueberries, don’t you? They undergo a magical transformation when exposed to heat that makes them turn that beautiful color and burst on impact. The other day I knew I wanted to bake something for National Cheesecake Day, I mean, I’m kind of obsessed with cheesecake. Instead of doing something with chocolate or candies, I decided to use the fresh blueberries I had in my refrigerator. Stephen loves blueberry truffles so I figured he’d really enjoy these bars. I started off with a traditional graham cracker crust, then filled it with a vanilla cheesecake, topped it with those delicious berries and then cover it with a layer of sugary buttery crumble. Perfection! These bars scream summer to me! I think they’d be great with mixed berries or even peaches too! I know we’ll be eating a few of these to celebrate, how about you?! For more cheesecake inspiration,

Blueberry Crumble Cheesecake Bars
Filling ingredients

• 12 oz. cream cheese
• ½ c. sour cream
• ½ c. sugar
• 2 eggs
• ½ tsp. salt
• 1½ tsp. vanilla or vanilla bean paste

Blueberries:

• 2 tsp. sugar
• 2 tsp. all-purpose flour
• 1 tbsp. fresh lemon juice
• 1 c. fresh blueberries, rinsed and patted dry

Graham cracker crust:

• 10 graham crackers, finely crushed
• 3 tbsp. sugar
• 4 tbsp. (½ stick) butter, melted

Crumble topping:

• 1 c. all-purpose flour
• ¼ c. brown sugar
• ¼ c. sugar
• 7 tbsp. butter, cold

DIRECTIONS:

• Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
• In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
• In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
• In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
• For full instructions please see : lifemadesimplebakes.com

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