I developed this Blueberry Cream Cheese Crisp recipe as part of my friendship with Philadelphia Cream Cheese, and let me tell you, it’s outrageous. Underneath the crumbly, cinnamon-scented streusel is a layer of hot, bubbling summer blueberries. Below that? Cheesecake. Silky smooth cheesecake made with Philadelphia cream cheese. Heaven help all of us. It’s truly the best of all worlds, right?
There’s no need to add a scoop ice cream, since the cheesecake adds more than enough creaminess, but I just couldn’t help myself. But have you met me? Over the top is my standard operating procedure.
This blueberry number is going to become your new go-to summertime dessert, friends. Make it soon, make it often, and let me know what you think!
Preheat the oven to 325 degrees F. Spray a 9-inch pie plate with nonstick cooking spray. In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, 1/4 cup of the sugar, and 2 tablespoons of flour until smooth. Add the egg and vanilla and continue beating until blended, 30 seconds to 1 minute. Spread the cream cheese mixture into the bottom of the prepared pie plate and smooth the top. Bake just until set, about 15 minutes. Remove the plate from the oven and raise the oven temperature to 375 degrees F.
In a medium bowl, toss the blueberries with the remaining 1/4 cup of sugar and the lemon juice. Set aside while you make the crisp topping.
In another medium bowl, combine the remaining 1/2 cup of flour, brown sugar, and cinnamon. Using a fork or a pastry blender, work the butter into the flour mixture until a crumbly dough is formed.
Pour the blueberries along with any juices that may have accumulated in the bowl on top of the baked cream cheese layer. Scatter the crisp topping evenly over the top of the blueberries and sprinkle with the sliced almonds. Bake until the topping is golden brown and the blueberries are bubbling around the sides of the pie plate, 22 to 25 minutes. Serve warm.