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Blueberry Crumble Cheesecake Bars

Blueberry Crumble Cheesecake Bars

These cheesecake bars feature a sweet blueberry compote, a creamy cheesecake filling, and a crunchy oat crumble topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Compote
  • 2 cups Blueberries Fresh or frozen
  • ½ cup Granulated Sugar
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Cornstarch
For the Cheesecake Filling
  • 16 oz Cream Cheese Room temperature
  • 2 large Eggs
  • ½ cup Greek Yogurt or Sour Cream
  • 1 teaspoon Vanilla Bean Paste or Extract
For the Oat Crumble Topping
  • 1 cup Biscoff Cookies Crushed, graham crackers can substitute
  • ½ cup Salted Butter Melted
  • ½ cup All-Purpose Flour
  • ½ cup Old-Fashioned Rolled Oats
  • ¼ cup Light Brown Sugar
  • 1 teaspoon Cinnamon

Equipment

  • Oven
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a saucepan, combine blueberries, granulated sugar, lemon juice, lemon zest, and cornstarch. Cook over medium heat until the mixture thickens.
  3. In a bowl, mix cream cheese, eggs, Greek yogurt, and vanilla until smooth. Pour over the crust.
  4. In another bowl, combine crushed Biscoff cookies, melted butter, flour, oats, brown sugar, and cinnamon for the crumble topping.
  5. Spread the blueberry compote over the cheesecake filling and top with the crumble mixture.
  6. Bake for 45 minutes or until the cheesecake is set. Allow to cool before slicing into bars.

Notes

Store bars in the refrigerator for up to 5 days. You can also substitute the Greek yogurt with sour cream if desired.