The pops of juicy blueberries combined with a creamy yet light cheesecake is a killer! This cheesecake is light yet creamy once you bite into it. It's similar to a New York Baked Cheesecake and Japanese Baked Cheesecake - light yet rich. See in post for a description / comparison with the other cheesecake bar types I'm sharing in this post - No Bake and Creamier Baked.
1. This recipe requires 1 1/4 cups of biscuit crumbs, and you can substitute with any plain sweet biscuit.
This step can also be done by placing the biscuits in a ziplock bag and bashing with a rolling pin - very satisfying! Then pour into bowl to mix in butter.
2. You don't need to use an electric beater for this recipe because you don't want the Filling to become really fluffy, like in my Classic Baked Cheesecake
. If it's too fluffy, the surface is more prone to cracking (because of the blueberries poking out!).
So you can make this with just a wooden spoon and/or whisk. And a bit of muscle!
3. Optional to make a gorgeous glistening blueberry sauce for the top instead of folding blueberries in. Refer to the No Bake recipe for directions.
5. The surface will crack slightly - not massive craters, small cracks, especially around the blueberries which is why I dust with sugar. To avoid cracks, don't put any blueberries on the surface - but I like the look of blueberries on the surface.