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Dripping Blueberry Cheesecake Bars

A decadent, tray-baked blueberry cheesecake bar, featuring a thick graham cracker crust, a creamy filling with whole blueberries mixed in, and topped with a dramatic, glistening whole-berry blueberry sauce that drips down the sides. Perfect for parties and rustic dessert lovers.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups crushed graham crackers
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 1 cup fresh or frozen blueberries whole
Blueberry Sauce Topping
  • 1.5 cups blueberries split: 1 cup for cooking, 0.5 cup fresh for serving
  • 0.25 cup water or lemon juice
  • 0.25 cup granulated sugar
  • 1 tsp cornstarch slurry (mixed with 1 tsp cold water)

Equipment

  • Mixing bowls
  • Square/rectangular baking pan (9x9 inch)
  • Electric Mixer
  • Parchment paper
  • Wire rack
  • Small saucepan

Method
 

  1. Preheat your oven to 325°F (165°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang for easy lifting.
  2. For the crust, combine the crushed graham crackers, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of the pan and bake for 8-10 minutes. Cool.
  3. For the filling, beat the softened cream cheese until smooth. Add sugar and sour cream, beating until fully incorporated. Beat in the eggs, vanilla, and flour on low speed until *just* combined.
  4. Gently fold in 1 cup of whole blueberries. Pour over the cooled crust and spread evenly. Bake for 30-35 minutes until set around the edges and slightly jigggly in the center.
  5. Cool completely on a wire rack for 1 hour, then refrigerate for at least 6 hours (ideally overnight) until fully set.
  6. To make the sauce, simmer 1 cup of blueberries, water, and sugar over medium heat until the berries burst. Stir in the cornstarch slurry and cook for 1-2 minutes until glossy. Cool completely.
  7. To serve, lift the cheesecake from the pan and slice. Generously spoon the cooled blueberry sauce over each slice, allowing it to drip, and top with extra whole fresh blueberries.

Notes

Ensure the cream cheese is fully softened for a smooth filling. The dramatic dripping look is achieved by applying the cooled, thick coulis to individual chilled slices right before serving. Garnish with fresh mint and a dusting of powdered sugar for an elegant presentation.