Reimagined Blueberry Cheesecake Crumble Bars

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My husband loves blueberry and cheese cake and today is his 38th birthday. When I saw this recipe by Well Made by Kiley --> https://www.wellmadebykiley.com/blog/blueberry-crumble-cheesecake-bars. I knew that it would be the perfect birthday dessert!

I thought she did a great job at giving bakers step by step instructions. Here is her ingredient list and I will highlight what I modified to make them gluten free and lower carb.

Ingredients

Blueberry Compote:

• 1 cup (130g) wild or regular blueberries, fresh or frozen (if using frozen, do not thaw)

• 2 tbsp (25g) granulated sugar

• 1/2 tbsp (8ml) lemon juice

• Zest of 1/2 a lemon

• 1 tbsp (8g) cornstarch → I used arrowroot powder

• 1 tbsp (15ml) water

• 1 tsp (4g) vanilla bean paste or extract

Biscoff Cookie Crust:

• 1 cup (150g) crushed Biscoff cookies (substitution: graham crackers)

  →I used gluten free Speculoos cookies I got from Amazon I used 5 packets

• 1/4 cup (58g) salted butter, melted

Oat Crumble Topping:

• 3/4 cup (90g) all-purpose flour → I used Almond Flour

• 1/2 cup (60g) old-fashioned rolled oats → I used Gluten free oats

• 6 tbsp (75g) light brown sugar → I used 3 tbsp

• 1 tsp (2g) cinnamon

• 6 tbsp (85g) salted butter, melted

Vanilla Bean Cheesecake Layer:

• 16oz (2 blocks; 500g) cream cheese, at room temperature

  → I used Neufchâtel cream cheese which as 1/3 less fat

• 1/2 cup (100g) granulated sugar → I used 1/4 cup granulated sugar

• 2 eggs, at room temperature

• 1/2 cup (120g) Greek yogurt or sour cream, at room temperature

  → I used low fat Greek yogurt to add a bit of protein

• 2 tsp (8g) vanilla bean paste or extract

• Large pinch of salt

These cookies made a nice crumb crust mixed with the melted butter, pressed in a pan, and baked.

Next I mixed together the cream cheese mixture with the modifications above to reduce the sugar and calories. I also added in a little lemon zest to the cream cheese mixture.

I added the cream cheese mixture to the cooled crust.

I made the blueberry compote the night before so it had a chance to cool fully.

I dolloped and swirled the compote in with a knife

The crumble goes on top of the cheesecake.

Bake in a baking dish with boiling water half way up the sides of the loaf pan.

Let cool in the fridge once baked at 325 degrees for 30 mins and 250 for 30 mins. She recommends cooling overnight for best results.