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Blueberry cheesecake crumble bars


Serves: 12
timePrep time: 35 mins
timeTotal time:
Blueberry cheesecake crumble bars
Recipe photograph by Ant Duncan

Blueberry cheesecake crumble bars

Two of our favourite puds in one! This is a true crowd-pleaser and great for prepping ahead

Serves: 12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
504Kcal
Fat
27gr
Saturates
16gr
Carbs
56gr
Sugars
35gr
Fibre
1gr
Protein
9gr
Salt
0.9gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 600g full-fat soft cheese
  • 125g caster sugar
  • 2 tbsp clear honey
  • 25g plain flour
  • 2 tsp vanilla extract
  • 3 large eggs
  • 100g full fat Greek yogurt
  • zest and juice of ½ lemon
  • 200g blueberries
For the base and crumble top
  • 175g unsalted butter, at room temperature, plus extra to grease
  • 175g golden caster sugar
  • 325g plain flour
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 3 tbsp demerara sugar
  • zest of ½ lemon
  • ½ tsp almond extract
  • 25g flaked almonds

Step by step

Get ahead
These will last up to 3 days in the fridge, or can be frozen
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square cake tin with baking paper, leaving enough overhang to lift the cheesecake out of the tin later.
  2. To make the cheesecake base, cream the butter and sugar together with a wooden spoon. Add the flour and salt and mix well to a smooth dough – you might need to get your hands in towards the end. Weigh out 250g of this mixture and set it aside for the crumble top. Press the remaining dough into a flat base layer in the tin. Prick the base a few times with a fork, and bake for 25 minutes until golden. Cool the base while you prepare the other layers.
  3. Add the cinnamon, demerara, lemon zest, almond extract and flaked almonds to the reserved crumble mixture. Rub everything together to make it crumbly.
  4. In another bowl, loosen the soft cheese with a hand whisk until smooth. Add the caster sugar and honey and beat again. Briefly whisk in the flour, vanilla, eggs, yogurt, lemon zest and juice, to a smooth batter.
  5. Scrape the cheesecake mixture over the base and spread out, tapping the tin lightly on the counter to get rid of any air bubbles. Scatter the blueberries over the cheesecake mixture followed by the crumble.
  6. Bake in the oven for 30 minutes, then lower the oven temperature to 160°C, fan 140°C, gas 3 and bake for a further 30 minutes or until the mixture looks slightly puffed up at the edges and there is no real wobble in the centre. Leave it in the turned off oven to cool for half an hour, then another hour at room temperature, and finally chill in the fridge for at least 3 hours.
  7. When completely cold, lift the cheesecake out of the tin using the lining paper. Cut into bars or squares to serve.

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