Blueberry Peach Cheesecake Crumble Bars: Shortbread crust on the bottom, topped with an easy cheesecake filling and a peach blueberry crumble on top. Heaven!
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.