These Blueberry Crumble Cheesecake Bars have a creamy cheesecake filling and juicy blueberries layered between a buttery shortbread crust and crumb topping.
0 Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
1 Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until all the ingredients are fully combined and the mixture is crumbly.
2 Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. Use the bottom of a measuring cup or a small offset spatula to help press it out evenly. Set aside the remaining mixture for the topping.
3 Cheesecake Filling: In a mixing bowl, combine the softened cream cheese and sugar with an electric mixer until smooth. Add the egg and vanilla and mix until combined. Pour the cheesecake filling on top of the shortbread base and spread it out all the way to the edges.
4 Top the cheesecake layer with the blueberries, spreading them out in an even layer. Crumble the remaining shortbread mixture into small pieces and sprinkle evenly over the blueberries.
5 Bake the bars at 350°F for 28-32 minutes, or until the blueberries are bubbling around the edges and the shortbread crumbs start to turn golden brown.
6 Allow the bars to cool to room temperature, then chill in the fridge to set before slicing and serving.
