Blueberry Cheesecake Bars with streusel almond topping
Here’s hoping you all had a fun and happy Fourth of July, celebrating with family and friends. We spent the day with family, enjoying a delicious clambake, with these blueberry cheesecake bars for dessert. The recipe comes from a website called Valeries Kitchen, although I gussied it up a bit with the addition of a streusel topping. You could omit that if you like, but it gave it a nice crunchy contrast to the creamy cheesecake filling. Made in a 13″ x 9″ pan, it serves a crowd. I cut it into 20 individual pieces, but you could make your pieces smaller, or larger.
Make sure to chill it unsliced at least four hours, or preferably overnight, to make it easier to slice.
They’re sure to be a hit with any crowd, whether you’re celebrating a holiday or just enjoying an ordinary day at home.
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- From www.Valerieskitchen.com
- FOR THE CRUST:
- 2 cups graham cracker crumbs (you'll need 14 whole rectangle shaped graham crackers)
- 3 tablespoons sugar
- 8 tablespoons butter, melted
- FOR THE CHEESECAKE:
- 16 ounces cream cheese, room temperature (reduced fat or regular)
- ½ cup sour cream (light or regular)
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 pint fresh blueberries (about 2 cups)
- STREUSEL TOPPING (optional):
- 4 tablespoons buttter
- 1 cup flour
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ½ cup sliced almonds
- Preheat the oven to 325 degrees F.
- Make the streusel topping by mixing the flour, sugar and cinnamon with the butter, using your fingers to blend the butter with the other ingredients.
- Stir in the almonds and set the streusel topping aside while you prepare the cheesecake.
- Coat a 13- x 9-inch pan with non-stick cooking spray.
- For the Crust:
- Break 14 graham crackers in half and place in the bowl of a food processor.
- Process until they are fine crumbs.
- Add the sugar and melted butter and process again to combine well.
- Transfer the crumb mixture to the prepared baking dish and press down to form an even layer.
- Bake for 8-10 minutes, until lightly browned.
- Remove dish from the oven and let cool slightly while you prepare the filling.
- For the Filling:
- Add cream cheese and sour cream to a large bowl and using hand or stand mixer, beat on medium speed until smooth.
- Add in the sugar and beat on medium-high speed until light and fluffy, 1 to 2 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a wooden spoon until evenly incorporated.
- Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
- Scatter the streusel topping over the cheesecake.
- Bake for 35 minutes or until the center appears to be just set.
- Remove from oven and allow to cool to room temperature.
- Cover and refrigerate for at least 4 hours before slicing and serving.