Blueberry Cheesecake Crumble Bars
 
Makes 24
Ingredients
  • Crust:
  • 2½ cups finely crushed shortbread cookies
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • Filling:
  • 1 cup cold heavy whipping cream
  • 3 (8-ounce) packages cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • ¼ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ⅓ cup blueberry preserves
  • Stovetop Cookie Crumble (recipe follows)
  • Garnish: fresh blueberries, lemon zest
Stovetop Cookie Crumble
  • 1 tablespoon unsalted butter
  • ½ cup crumbled shortbread cookies
  • 2 tablespoons quick-cooking oats
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon lemon zest
  • ⅛ teaspoon kosher salt
Instructions
  1. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  2. For crust: In a medium bowl, stir together crushed cookies, melted butter, granulated sugar, and lemon zest until well combined. Press mixture evenly into bottom of prepared pan. Cover and freeze until ready to use.
  3. For filling: In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until stiff peaks form. Transfer whipped cream to another medium bowl, cover with plastic wrap, and refrigerate until ready to use.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and confectioners’ sugar at medium speed until creamy and well combined, about 1 minute, stopping to scrape sides of bowl. Add sour cream, vanilla, lemon juice, and salt, and beat until just combined, about 30 seconds. Using a rubber spatula, gently fold in whipped cream. Spoon filling onto prepared crust, and spread to edges with a small offset spatula. Using a small spoon, drop small dollops of preserves on top of cream cheese mixture; using a wooden pick, swirl as desired. Cover pan with plastic wrap, ensuring it does not touch surface of filling. Refrigerate until set, about 6 hours, or up to overnight.
  5. When ready to serve, sprinkle Stovetop Cookie Crumble on top, and cut into bars. Garnish with blueberries and lemon zest, if desired.
Stovetop Cookie Crumble
  1. In a small heavy-bottomed saucepan, melt butter over low heat. Add crumbled cookies and all remaining ingredients; cook, stirring constantly, until mixture is golden brown, about 3 minutes. Remove from heat, and let cool completely.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-cheesecake-crumble-bars/