If I had to choose one dessert to eat for the rest of summer, hands down, it would be these Blueberry Peach Cheesecake Crumble Bars.
At first glance these guys look like a typical berry bar, but if you look a little closer, you’ll see an irrisitble salted shortbread crust covered with a luscious cheesecake filling, a layer of sweet-as-candy peaches and blueberries, and finally, a sweet and salty crumble topping.
Clearly, the more sweets I can cram into one tiny little vessel, the better, since these basically consist of three desserts in one pretty package.
It’s the ultimate trifecta of dessert, and I’m beyond in love.
Like can’t stop eating them, even though I’m on a diet, in love.
These started out as something simple enough – a peach and blueberry crisp.
Buut like many of the desserts I share, what once started out as simple morphed into something a little bit more…complicated. So let me apologize in advance before you find out this isn’t exactly something you can whip up in just a few minutes. But the good news is, you’ll only dirty up one mixing bowl and one pan, and I see that as a victory.
Since there are so many layers, I tried to keep each component as simple possible, which meant a minimal ingredient list. The result is a reappearance of several ingredients in each of the layers, making the baking process feel simple even though there are four different layers compose.
The first layer: A simple shortbread crust and super straight forward – butter, sugar, flour, vanilla and plenty of flaked sea salt.
The second layer: Cheesecake, and again, very simple with just cream cheese, sugar, one egg and vanilla.
The third layer: Peaches + blueberries
The fourth layer: A super easy crumble topping using all of the ingredients we used in the shortbread crust, plus a little bit of quick-cooking oats for some extra texture and nuttiness.
Four layers of heaven, and my new favorite way to nosh on summer peaches and blueberries.
- 1 1/2 sticks unsalted butter, softened
- 3/4 cup + 2 tbsp sugar, divided
- 2 1/2 tsp vanilla extract, divided
- 1 3/4 cup all purpose flour, divided
- 3/4 tsp flaked sea salt, divided
- 8 oz cream cheese, divided
- 1 large egg
- 3/4 cup blueberries
- 2 cups diced peaches
- 1/4 cup quick-cooking oats
- baking pan
- Preheat oven to 350 degrees. Butter an 9x9 square baking dish. Cover with parchment, butter parchment.
- Add 1 stick of butter and 1/4 cup sugar to the bottom of a stand mixer. Beat on a medium speed until fluffy and pale. Use a spatula to scrape the mixture down to the bottom. Add vanilla, mix on medium until combine. Add 1/2 teaspoon salt and 1 1/4 cup flour. Mix on low just until combined.
- Transfer the shortbread mixture to the bottom of the prepared pan. Use fingertips to push the mixture into the bottom of the pan. Bake for 6 minutes. Remove and cool.
- While the shortbread crust cooks, add cream cheese and 1/4 cup sugar to the bottom of the stand mixer. Beat on medium speed until combined. Add egg and vanilla, beat until combined and there are no lumps.
- While crust cools, cut peaches. Pour cheesecake mixture on top of crust. Evenly disperse peaches and blueberries on top.
- Add remaining 1/2 stick (4 tablespoons) of softened butter, 1/4 cup + 2 tablespoons sugar, 1/2 cup flour, 1/4 cup oats and salt to the bottom of the same stand mixer. (Quickly clean it out if there is too much cheesecake filling left). Mix on low until the mixture is crumbly.
- Crumble the topping over the blueberries and peaches. Bake in the oven for 45 minutes until cheesecake filling has set and the crumble topping is starting to get a light brown. Cool completely and then refrigerate for 30-35 minutes before serving.