Blueberry Crumble Cheesecake Bars

8-10 servings

6 hrs 15 min + overnight chill

A no-bake loaf pan cheesecake with a Biscoff crust, creamy filling swirled with blueberry compote, and oat crumble topping, baked in a water bath.

prepPreheat oven to 325°F / 163°C
prepLine a 9×5" loaf pan with parchment paper
130 g wild or regular blueberries, fresh or frozen	Cook blueberries with sugar, lemon juice & zest				Pour filling into crust, swirl in blueberry compote	Sprinkle crumble topping over filling	Bake in water bath 325°F / 163°C, 30 min	Reduce to 250°F / 121°C, bake 45-60 min until set	Turn off oven, crack door, rest 30 min	Cool at room temperature 2 hrs, chill overnight
25 g granulated sugar
8 ml lemon juice
Zest of 1/2 a lemon
8 g cornstarch	Whisk cornstarch & water, stir in, simmer 1-2 min
15 ml water
4 g vanilla bean paste or extract	Remove from heat, stir in vanilla, cool completely
150 g crushed Biscoff cookies (substitution: graham crackers)	Mix cookies & butter, press into pan	Bake crust 350°F / 175°C, 8-10 min, cool
58 g salted butter, melted
90 g all-purpose flour	Mix flour, oats, brown sugar, cinnamon & butter
60 g old-fashioned rolled oats
75 g light brown sugar
2 g cinnamon
85 g salted butter, melted
500 g cream cheese, at room temperature	Beat cream cheese until smooth	Add sugar, beat until smooth	Whisk in eggs one at a time	Whisk in yogurt, vanilla & salt
100 g granulated sugar
2 eggs, at room temperature
120 g Greek yogurt or sour cream, at room temperature
8 g vanilla bean paste or extract

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