Blueberry Crumble Cheesecake Bars
Buttery blueberry happiness. That was the first thing I thought about when I was trying to describe these yummy bars.
What’s even better is this recipe is easy to make and full of flavor with every bite.
Plus, we needed another blueberry recipe, and this one is really fun. Oh, AND you can enjoy a video for the recipe right here!
Guess who went blueberry picking again? Just the mention of the bar recipe and Sarah from (Light My Heart) grabbed a few more blueberries before they’re all gone for the season.
Don’t tell anyone, but I think Kelsey likes to snack on those blueberries when Sarah's not looking. Hopefully, they’ll have enough for the yummy bar recipe.
This is another recipe that can be keto/low carb if you choose. I’m having fun creating options for us. I’m also having fun eating all the leftovers, LOL!
So, when I made the recipe, I knew I wanted it to be super easy to make with minimal cooking.
I cooked the crust for less than ten minutes, so I would say I achieved my goal of minimal cooking with the recipe. YAY!
If you’re not a fan of blueberries, you could switch up and try a different berry. Remember, there are no rules with recipes. Have fun and create something that makes YOU happy!
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Blueberry Cheesecake Crumble Bars with Buttery Pecan Crust
Recipe by Terra Kelly
Prep: 30-35 minutes
Cook: 8-10 minutes
Makes: About 15-18 bars
(depending on the size you cut each bar)
Ingredients
For Blueberry Cheesecake Filling
2 cups blueberries
8 oz cream cheese, softened
¼ cup Erythritol (or favorite sugar)
For Buttery Pecan Crumble
½ cup pecans, chopped (or favorite nut)
¼ cup coconut flour (or all-purpose flour)
½ cup unsweetened coconut
½ cup unsalted butter, softened
¼ cup Erythritol (or favorite sugar)
1 Tbsp cinnamon
¼ tsp nutmeg
For crust
½ cup unsalted butter, melted
1 cup pecans, finely chopped (or favorite nut)
½ cup coconut flour (or all-purpose flour)
1 Tbsp cinnamon
¼ tsp nutmeg
Directions
Preheat oven to 350 degrees Fahrenheit. Place parchment paper around the bottom and sides of a 9 x 13 inch cake pan (or spray it with cooking spray).
For Crust: In a food processor, grind pecans until finely chopped.
In a saucepan over medium heat, melt butter.
In a medium bowl, add melted butter, pecans, coconut flour, cinnamon, and nutmeg. Mix together and pour it into the prepared cake pan. Spread it around the bottom of the pan and press down with your fingers. Make sure it is even in each area. Bake crust for 8 -10 minutes, depending on your oven. The crust will be golden brown. Let it cool. (I placed the cooked crust in the freezer to cool it completely.)
For Cheesecake Filling: In a saucepan over medium heat, add blueberries, cream cheese, and sugar. Mash blueberries with spoon and mix ingredients together well for about 3-5 minutes (or until mixed together well). Pour over prepared crust and spread it out evenly. (Place it back in the refrigerator or freezer to chill while making the crumble.)
For Buttery Pecan Crumble: Place Silpat or parchment paper on sheet pan, add coconut and place it in the oven. Toast the coconut for about 2-4 minutes or until the coconut is golden brown. Let it cool.
In a medium bowl, add pecans, coconut flour, toasted coconut, butter, sugar, cinnamon and nutmeg. You could use your fingers to mix the ingredients or a spatula. Then with your hands spread the crumble around the top of the blueberry cheesecake filling.
Chill for about 30 minutes before serving and then enjoy!
Note: Store in the refrigerator for up to a week or in the freezer for 1-2 months.
