Apple and blueberry cheesecake bars

3. Prepare the fruit topping:

1. In a small skillet over medium heat, melt butter.

2. Add apple pieces and brown sugar; cook for 3–4 minutes until slightly softened.

3. Stir in blueberries, cinnamon, and lemon juice.

4. Cook another 2–3 minutes until the fruit releases its juices.

5. If it’s too liquidy, stir in the cornstarch slurry and cook for 1 minute to thicken slightly.

6. Remove from heat and cool for 5–10 minutes.

4. Assemble:

1. Gently spoon the apple-blueberry mixture evenly over the cheesecake layer.

2. (Optional) Mix the crumble topping ingredients with your fingers until crumbly, then sprinkle over the top.

5. Bake:

• Bake at 325°F (160°C) for 40–45 minutes, or until the edges are set and the center jiggles slightly.

• Don’t overbake — it will firm up as it cools.

6. Chill:

• Cool to room temperature, then refrigerate for at least 2–3 hours (preferably overnight) to set completely.

7. Slice and serve:

• Use the parchment paper to lift the cheesecake out of the pan.

• Slice into squares or bars.

• Serve chilled — optionally topped with a dollop of whipped cream or a drizzle of caramel sauce. 🍯

🧊 Storage:

• Refrigerate in an airtight container for up to 5 days.

• You can also freeze the bars (well wrapped) for up to 1 month — thaw overnight in the fridge before serving.