Blueberry Drip Cake Cheesecake Bars
A delightful fusion of creamy cheesecake, a crunchy graham cracker crust, and a luscious blueberry topping that drips over the edges. Perfect for gatherings or a special treat!
Servings: 9 bars
Calories: 240kcal
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Adds crunch and nutty flavor.
- 0.25 cups 1/4 cup granulated sugar Balances flavors.
- 0.5 cups 1/2 cup unsalted butter, melted Helps bind the crust.
For the cheesecake filling
- 16 oz 16 oz (450g) cream cheese, softened Creates a creamy texture.
- 0.5 cups 1/2 cup granulated sugar Sweetens the filling.
- 2 large 2 large eggs Adds structure.
- 1 teaspoon 1 teaspoon vanilla extract For sweetness.
For the blueberry topping
- 1 cup 1 cup fresh blueberries Adds freshness and flavor.
- 0.25 cups 1/4 cup granulated sugar Enhances natural sweetness.
- 1 tablespoon 1 tablespoon lemon juice Brightens flavor.
- 1 tablespoon 1 tablespoon cornstarch Thickens the topping.
- 2 tablespoons 2 tablespoons cold water Used to combine with cornstarch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press evenly into the bottom of the pan to form a crust.
Cheesecake Filling
- In a large bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Pour the cheesecake mixture over the prepped crust, spreading evenly.
Baking
- Bake in the preheated oven for 30-35 minutes, until edges are set and center is slightly jiggly.
- Once baked, let it rest in the pan for about 10 minutes.
Blueberry Topping
- In a saucepan, combine fresh blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until blueberries release juices.
- Stir in cornstarch and cold water mixture. Cook until thickened, then remove from heat.
- Spread the blueberry topping evenly over the slightly cooled cheesecake.
Chilling and Serving
- Refrigerate cheesecake bars for at least 2 hours until completely chilled.
- Lift from the pan using parchment overhang. Cut into bars and serve chilled.
Notes
For best texture, ensure ingredients are at room temperature, especially cream cheese. For an intense blueberry flavor, add mashed blueberries to the filling.