Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup white chocolate, melted
- 1 cup fresh blueberries (or thawed frozen blueberries)
Topping:
- 1/4 cup white chocolate, melted (for drizzling)
- Extra blueberries for garnish
Instructions:
- Prepare the Crust
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan to form the crust.
- Bake for 8-10 minutes until lightly golden, then set aside to cool.
- Make the Filling
- In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy. Add the egg and beat until well combined.
- Slowly mix in the melted white chocolate until fully incorporated, then gently fold in the blueberries.
- Assemble and Bake
- Pour the filling over the crust and spread it evenly with a spatula.
- Bake for 20-25 minutes, or until the center is set and no longer jiggles.
- Let the bars cool to room temperature, then refrigerate for at least 2 hours to set.
- Add the Topping
- Once chilled, drizzle the top with melted white chocolate and garnish with extra blueberries.
- Serve
- Cut into squares and serve chilled.
Tips:
- For a finer drizzle, transfer the melted white chocolate to a piping bag with a small tip.
- Store in an airtight container in the fridge for up to 4 days.