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Harry Potter Butterbeer Cupcake Cheesecake Bars

butterbeer cupcake cheesecake bars - featured image
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These magical dessert bars feature a moist cupcake base, creamy butterscotch cheesecake layer, and a gooey butterbeer drizzle. Perfect for Harry Potter parties, cozy movie nights, or whenever you crave a whimsical, nostalgic treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1/4 cup (60ml) cream soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp butterscotch extract (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 cup (120ml) sour cream (or Greek yogurt)
  • 1/4 cup (30g) instant butterscotch pudding mix
  • 1/2 tsp vanilla extract
  • 1/2 cup (90g) butterscotch chips
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (30ml) cream soda
  • Pinch of sea salt
  • Whipped cream (optional topping)
  • Extra butterscotch chips (optional topping)
  • Sprinkles (optional topping)

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, cream together 1/4 cup softened butter and 1/2 cup sugar until fluffy (2-3 minutes). Beat in 1 egg, 1/4 cup cream soda, 1/2 tsp vanilla, and 1/2 tsp butterscotch extract.
  3. In a separate bowl, whisk 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt. Fold dry ingredients into wet until just combined. Spread batter evenly in prepared pan.
  4. For the cheesecake layer, beat 8 oz softened cream cheese until smooth. Mix in 1/4 cup sugar, 1/2 cup sour cream, 1/4 cup instant butterscotch pudding mix, 1 egg, and 1/2 tsp vanilla. Beat until just combined. Pour over cupcake base and smooth.
  5. Bake for 30-35 minutes, until edges are set and center just jiggles. If top browns too quickly, cover loosely with foil. Cool in pan for 15 minutes, then refrigerate at least 1 hour (overnight for best slices).
  6. For the butterbeer drizzle, melt 1/2 cup butterscotch chips and 2 tbsp butter in a small saucepan over low heat, stirring constantly. Add 2 tbsp cream soda and a pinch of sea salt. Cook 1-2 minutes until glossy. Remove from heat. If thickens, rewarm gently.
  7. Lift chilled bars from pan using parchment. Slice into 12 squares. Drizzle each bar with butterbeer sauce, add whipped cream, extra butterscotch chips, and sprinkles as desired.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the cheesecake layer. Chill bars thoroughly before slicing for clean cuts. Add the butterbeer drizzle just before serving for maximum gooeyness. Bars can be made gluten-free or dairy-free with appropriate substitutions. Store in the fridge for up to 5 days or freeze (without drizzle) for up to 2 months.

Nutrition

Keywords: Harry Potter, butterbeer, cheesecake bars, cupcake bars, butterscotch, party dessert, magical dessert, movie night, cream soda, easy bars

Find it online: https://yumnode.com/harry-potter-butterbeer-cupcake-cheesecake-bars-easy-magical-dessert-recipe/