Blueberry Cheesecake Upside Down Crumble
This sweet treat will NOT disappoint
I know what you may be thinking! Upside down crumble? Well, it’s not quite a cheesecake. It’s also not quite a sheet-cake or a “cheesecake bar.” So with the baked graham cracker crust on the bottom, we went with blueberry cheesecake upside down crumble! Clearly we are no professionals here. However, this recipe is a FAVORITE in this house.
- 2 Packs of Graham crackers
- 1 stick (1/2 cup) melted butter
- 1/4 cup white sugar
- 2 Packs of cream cheese, softened
- 1 cup of fresh cream OR cool whip
- 1 cup of confectioners sugar
- Tablespoon of vanilla extract
Blueberry Topping Ingredients
- 2 Small containers of fresh blueberries (or 1 large)
- 1/4 cup white sugar
- 2 Tablespoons of butter
- 2 Teaspoons of cornstarch
This recipe is a three-part deal! I recommend starting with the blueberry topping because it needs to cool. Followed by the crust, which also needs time to cool down. Let’s begin!
First, begin to melt the butter on medium heat. Add in the sugar, cornstarch and dump in the blueberries. It’s that simple! Heat this combination for only five minutes. You don’t want it to burn or overcook! Empty the mixture into a bowl and set aside to cool.
MOM TRUTH: Of course, I overcooked my blueberry mixture this time. It’s a bad habit of mine, but it still came out just as delicious!
Graham cracker crust
Take the packages of crackers and empty them into a large ziplock bag. Take out your aggression on them, mommas! I’m sure there are other professional ways to crush crackers, but I have way too much fun smashing them like this! In a separate bowl, melt the butter and mix in the sugar. Now, combine with the crackers and mix well in the bowl. In a greased baking dish (I use glass pyrex), pour the crumb mixture. The butter should make the crumbs stick well to one another. Use a fork and press down into the dish to create a nice firm layer. Bake at 350 degrees for about 10-12 minutes.
To make the filling, combine the cream cheese, confectioners sugar, vanilla and cream OR cool whip into a mixing bowl. When I say cream, I mean a homemade whipped cream. If you’ve never done this, a tub of cool whip is a great alternative. Mix well! The consistency should be THICK, BUT SMOOTH. Taste it to assure you don’t simply taste cream cheese. If so, add in a bit more sugar and vanilla. No harm, right?
Now that you have all 3 components created for this blueberry cheesecake upside down crumble…
It’s almost time to layer them. Before doing so, ensure the graham cracker CRUST HAS COOLED DOWN! Once it is completely cool, slather on the filling! Spread evenly. Finally, add the blueberry topping. Refrigerate for 2 hours.
You can serve this as a sheet-cake. You can slice into rectangle bars. Either way, it is DELICIOUS mommas!
Have any insight for me? Or even a new take/twist on this recipe? Share with me!
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