Servings: 24

Weight Watcher Smart Points: 8

Preparation Time: 35 Minutes

Cooking Time: 50 Minutes

Ready In: 85 Minutes


  • 2 cups all purpose flour
  • 2 cups blueberries
  • ¼ cup brown sugar
  • 1 stick butter, melted
  • 12 oz. cream cheese, softened
  • 2 eggs
  • 1 cup flour
  • ½ cup berry jam (I used mixed berry but strawberry, blueberry, or raspberry would all be great)
  • ½ tsp. kosher salt
  • ¼ teaspoon salt
  • ¼ cup sour cream
  • 1 quart strawberries, hulled and sliced
  • ¼ cup sugar
  • 1 tsp. vanilla
  • ¼ cup white sugar


  1. Preheat the oven to 350 degrees
  2. Line a 13 x 9 in baking dish with foil, then grease the foil on all sides.In the bowl of an electric mixer, beat the butter on high speed until it begins to soften and smooth out, about 1 minute
  3. Add sugar and salt and beat on low speed until just combined
  4. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed
  5. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown.In the meantime, prepare the filling
  6. To make the cream layer, beat cream cheese and sour cream on high speed until no lumps remain
  7. Add sugar and beat another 30 seconds
  8. Add eggs and vanilla and beat until smooth and thoroughly combined
  9. Spread the jam evenly over the shortbread crust then spread the strawberries and blueberries evenly over top
  10. Pour cream cheese mixture over the berries
  11. Set aside.In a small bowl, combine butter, flour, sugar, lemon zest, and salt
  12. Use your fingers or a fork to mix together until coarse crumbles form
  13. Sprinkle over the top of the cheesecake layer
  14. Bake again at 350 for 30 minutes or until crumbles are golden brown and center is set.

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