These Berry Cheesecake Crumble Bars are what you need in your life, trust me!
This combo, crumbly cookie like dough with cheese cake filling and fruit, I mean what’s not to love?!
We make these kind of bars once a week in our house, as a general rule, you know to snack on all week. But this time I just had to add a layer of cheese cake because I was soooo in the mood for cheese cake, maybe I lack calcium, who knows??
I didn’t want to bake a whole cheese cake because then I’m going to eat it obviously, and I’m trying to stay healthy and lean(-ish) and if I have a cheese cake sitting around the house, all self control is out the window. Let’s not go there.
So I wanted to treat
myself my family with a better alternative. A little bit of cheese cake, enough to fix the need and desire without loading on the pounds.
⏰ Prep time : 15-20 min
🍧 Cooking time : 30 min approx.
🍴 Makes : 16 squares
- 1 cup cashew nuts
- 3 cups oats
- pinch of salt
- 1/2 cup natural oil or butter
- 1/2 cup plain sugar or coconut blossom sugar
- 2 packages (8 oz each) cream cheese, softened and at room temperature (I used lactose free)
- 1/2 cup sugar
- 2 tablespoons all-purpose/spelt flour
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 cups frozen berries of choice
- 2 tbsp. corn starch dissolved in two tablespoons of water
- 2 tbsp. sugar (or more to taste)
- Preheat the oven to 180°C / 350°F . Line a 8-inch baking tray with parchment paper.
- In a food processor, combine the nuts, oats, and salt and process until you have a coarse flour.
- In a small pot, melt the oil or butter with the sugar over low heat, until the sugar has dissolved.
- Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together.
- Set aside 1 cup of the crumble mixture for the topping.
- Place the remaining oat mixture over the base of the pan and push down with your (slightly wet) fingers. Press the dough down tightly.
- Pre bake the crust for 5 minutes. Remove from the oven and let cool for 5 minutes.
- Meanwhile make the fruit layer by placing the berries in a saucepan and bring to a slow boil over medium heat. Add the corn starch slurry and sugar and cook until thickened. Don’t stir to vigorously , try to leave some berries whole.
- Let cool slightly.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
- Spread all the cream cheese mixture over the oat base
- Spread the slightly cooled fruit in an even layer over the cream cheese.
- Crumble the reserved cup of oat mixture evenly over the fruit.
- Bake, uncovered, for 25 minutes more, until the topping is lightly golden and firm. Let cool in the pan on a cooling rack for at least an hour, then transfer the pan to the fridge until completely cool and firm (preferably over night). If you can’t wait, put the slightly cooled tray into the freezer for about 30 to 40 minutes. Lift out and slice into squares. Stored in an airtight container in the fridge. They freeze well too.
If you make this, don’t forget to snap a pic and post it on Instagram. Remember to tag me in your picture @thecookingspoonblog so I can see your delicious creations.