Blueberry Drip Cake Cheesecake Bars
Delightful dessert bars that combine creamy cheesecake with fresh blueberries, perfect for any occasion.
Servings: 12 bars
Calories: 245kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs The foundation of our bars, adding a delightful crunch and a hint of sweetness.
- 0.25 cup granulated sugar Enhances the sweetness of the crust while balancing the tart berries.
- 0.5 cup unsalted butter, melted Brings richness and binds the crust together, making it perfectly buttery.
For the cheesecake filling
- 16 oz cream cheese, softened The star of the show, providing a rich and creamy texture.
- 0.5 cup granulated sugar Adds the right level of sweetness to the cream cheese filling.
- 2 large eggs Essential for binding the filling and giving it a light, airy texture.
- 1 teaspoon vanilla extract Adds a warm, aromatic flavor to the creaminess of the cheesecake.
For the blueberry topping
- 1 cup fresh blueberries Bursting with flavor, these juicy berries add vibrant color and freshness.
- 0.25 cup granulated sugar Used in the blueberry sauce for added sweetness and balance.
- 1 tablespoon lemon juice Brightens the flavor profile and complements the blueberries.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water This combination thickens the blueberry sauce, resulting in a luscious drip topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of the prepared baking pan to create a solid crust. Set aside.
- In a large bowl, beat the softened cream cheese with ½ cup granulated sugar until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Spread the cheesecake mixture evenly over the prepared crust using a spatula.
Baking and Topping
- Bake the cheesecake for 30-35 minutes until the edges are set and the center remains slightly jiggly.
- While the cheesecake bakes, prepare the blueberry topping. Combine blueberries, ¼ cup granulated sugar, and lemon juice in a small saucepan. Cook over medium heat until the blueberries soften.
- Stir in the cornstarch mixture and cook until thickened, then remove from heat and let cool slightly.
- After baking, let the cheesecake cool in the pan for about 10 minutes, then spread the blueberry topping evenly.
- Refrigerate the cheesecake bars for at least 2 hours, or until completely chilled and set.
- Using the parchment paper overhang, lift the cheesecake out of the pan onto a cutting board. Cut into bars.
- Chill again if desired, then enjoy.
Notes
For best results, use room temperature cream cheese and fresh blueberries whenever possible. Consider adding almond extract for extra flavor or straining the topping for a smooth finish.