Time: 10 minutes + 30 minutes of optional chilling time
Servings: 6 1/2-3/4 cup servings
Cheesecake Filling:
1/4 cup all-purpose flour
1/3 cup sugar
1 package (8 ounces) reduced fat cream cheese, softened
2/3 cup non-fat Greek Yogurt
2 cups fresh or frozen unsweetened blueberries, thawed and drained [a little juice is fine]
Crumble Topping:
2 TB packed brown sugar
1/4 cup old-fashioned oats
1/4 cup all-purpose flour
2 TBSP melted butter
In a small bowl, combine filling ingredients [To get it all soft enough to blend easily together, I popped it in the microwave for about 60 seconds.]
In a small bowl, combine crumble topping ingredients,
stir together until crumbly.
Spread crumble mixture thinly over parchment paper lined pan. Bake at 350 degrees for 10 minutes until golden brown.
Cool on a wire rack for 5-10 minutes.
*The crumble topping tastes exactly like my Scottish Oatcakes!
These can be eaten with the cream cheese filling warm or cold.
I put them together in a small bowl or glass with a single layer of berries, topped with 1/2 inch cheesecake filling, topped with a few more berries and Oat Crumble.
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| Before crumble is added. |
