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Delicious Blueberry Drip Cake Cheesecake Bars topped with blueberry glaze
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Blueberry Drip Cake Cheesecake Bars

These cheesecake bars blend the creamy richness of cheesecake with the vibrant flavor of juicy blueberries, making them a perfect treat for any occasion.
Prep Time15 minutes
Cook Time35 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Blueberry Cheesecake Bars, Blueberry Topping, cheesecake, Dessert Bars, Easy Dessert
Servings: 16 bars
Calories: 250kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Provides a crunchy and buttery base.
  • 0.25 cups granulated sugar Sweetens the crust.
  • 0.5 cups unsalted butter, melted Adds richness to the crust.

For the cheesecake filling

  • 16 oz cream cheese, softened Main ingredient for creamy filling.
  • 0.5 cups granulated sugar Balances the tanginess of cream cheese.
  • 2 large eggs Provides structure and creaminess.
  • 1 teaspoon vanilla extract Enhances overall flavor.

For the blueberry topping

  • 1 cup fresh blueberries Bursts with natural sweetness.
  • 0.25 cups granulated sugar Encourages blueberries to release their juices.
  • 1 tablespoon lemon juice Brightens flavor.
  • 1 tablespoon cornstarch Thickens the blueberry sauce.
  • 2 tablespoons cold water Used to mix with cornstarch.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
  • In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until fully combined and press into the bottom of the prepared baking pan.
  • In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  • Pour the cheesecake mixture over the prepared crust and spread evenly with a spatula.

Baking

  • Bake in the preheated oven for 30-35 minutes until the edges are set but the center is slightly jiggly.
  • Let the cheesecake cool in the pan for about 10 minutes.

Blueberry Topping

  • In a small saucepan, combine the fresh blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the blueberries release their juices.
  • Stir in the cornstarch mixture and cook until the blueberry sauce thickens. Remove from heat and let cool slightly.
  • Spread the blueberry topping evenly over the slightly cooled cheesecake.

Chilling and Serving

  • Refrigerate for at least 2 hours or until completely chilled and set.
  • Lift the cheesecake out using the parchment paper and cut into bars.
  • Serve chilled and enjoy!

Notes

Make sure your cream cheese is softened to room temperature for a silky smooth filling. You can increase graham cracker crumbs for a thicker crust or customize the blueberry topping with other berries.