Blueberry Drip Cake Cheesecake Bars
A delightful fusion of creamy cheesecake and sweet blueberries on a crispy graham cracker crust, perfect for any gathering.
Servings: 16 bars
Calories: 225kcal
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Crispy, golden graham cracker crumbs that provide a delightful crunch.
- 0.25 cups 1/4 cup granulated sugar Sweetness to balance flavors in the crust.
- 0.5 cups 1/2 cup unsalted butter, melted Binds the crust and adds rich flavor.
For the cheesecake filling
- 16 oz 16 oz (450g) cream cheese, softened Forms the heart of the cheesecake for a silky texture.
- 0.5 cups 1/2 cup granulated sugar Sweetens the cream cheese layer.
- 2 large 2 large eggs Provides structure and consistency.
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor profile.
For the blueberry topping
- 1 cup 1 cup fresh blueberries Creates a vibrant sweet and tangy topping.
- 0.25 cups 1/4 cup granulated sugar Brings out the natural sweetness of blueberries.
- 1 tablespoon 1 tablespoon lemon juice Brightens blueberry flavor.
- 1 tablespoon 1 tablespoon cornstarch mixed with 2 tablespoons cold water Thickens the blueberry sauce.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan.
Making the cheesecake
- In a mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar until smooth and creamy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Spread the creamy cheesecake mixture over the prepared crust.
Baking
- Bake in the preheated oven for 30-35 minutes. The edges should be set and the center will be slightly jiggly.
Preparing the blueberry topping
- While the cheesecake is baking, cook the fresh blueberries, 1/4 cup of sugar, and lemon juice in a saucepan over medium heat until blueberries soften.
- Stir in the cornstarch mixture and cook until the sauce thickens. Let it cool.
Finishing up
- Let the cheesecake cool in the pan for about 10 minutes.
- Gently spread the blueberry topping over the cheesecake layer.
- Refrigerate the cheesecake for at least 2 hours to set.
- Lift the cheesecake out of the pan and cut into bars. Serve chilled.
Notes
These bars can be made a day in advance. Cover well in the fridge to maintain freshness. You can swap blueberries for other fruits like raspberries or strawberries. For an extra special touch, top with whipped cream or fresh mint leaves.