Cooked - 🫐 Sourdough Blueberry Crumble Cheesecake Bars (9x9 Pan)

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🫐 Sourdough Blueberry Crumble Cheesecake Bars (9x9 Pan)

1.0

Yield

9–12 bars

Time

Prep: 25 minutes

Bake: 30–40 minutes

Chill: 4+ hours (overnight best)

🧈 Sourdough Crust

Ingredients

1 cup all-purpose flour

½ cup sourdough discard (unfed ok)

¼ cup melted butter

¼ cup sugar

Pinch of salt

Instructions

Preheat oven to 350°F.
Mix until a soft dough forms.
Press into parchment-lined 9x9 pan.
Bake 10–12 minutes until just set. Cool slightly.

🫐 Blueberry Layer

Ingredients

1 ½ cups blueberries

2–3 tbsp sugar (use 3 tbsp for sweeter)

1 tbsp lemon juice

1 tbsp cornstarch

Instructions

Cook over medium heat until thick and jammy (5–7 min).
Cool before using.

🍮 Cheesecake Layer

Ingredients

16 oz cream cheese (2 blocks), softened

½ cup sugar

2 eggs

1 tsp vanilla

2 tbsp sourdough discard

Pinch of salt

Instructions

Beat cream cheese + sugar until smooth.
Add eggs one at a time.
Mix in vanilla, discard, and salt.
Do not overmix.

🍪 Crumble Topping

Ingredients

½ cup flour

⅓ cup brown sugar

¼ cup cold butter, cubed

Optional: ¼ cup oats

Optional: pinch cinnamon

Instructions

Cut butter into dry ingredients until crumbly.
Chill if needed.

🔥 Assembly

Pour cheesecake over crust.
Spoon blueberry mixture in dollops and lightly swirl.
Sprinkle crumble evenly on top.

⏲ Bake

325°F for 30–40 minutes

Edges set, center slightly jiggly

❄️ Chill

Cool at room temp

Refrigerate at least 4 hours (overnight ideal)

🍽 Serving

Let sit at room temp 20–30 minutes before serving

Slice with a hot knife for clean bars

✨ Suggestions & Upgrades

Sweeter / Dessert-Bar Style

Add ¼ cup white chocolate chips to cheesecake layer

Drizzle with powdered sugar glaze before serving

Blueberry Overload (great for extra berries)

Increase to 2 cups blueberries

Reserve some whole berries to scatter before baking

Extra Crunch Crumble

Add chopped almonds or pecans

Increase crumble by 25% for thicker topping

Flavor Twists

Add lemon zest to cheesecake for brightness

Swap blueberries for mixed berries or raspberries

Make-Ahead Tips

Best made 1 day ahead

Store in fridge (loosely covered)

For crisp crumble: reheat slices at 350°F for 5–8 minutes

⚠️ Troubleshooting

Dry crust → add 1–2 tbsp more butter

Runny center → needs more chill time

Crumbly crumble → butter too cold/dry (work it more)

Soggy top → condensation; cool fully before covering

These hit that perfect balance: tangy, creamy, jammy, and just sweet enough—with that bakery-style crumble on top

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 1h5m

Created 11 weeks ago

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