Introduction
Blueberry Swirl Cheesecake Bars are a delightful twist on the classic cheesecake, offering the rich, creamy texture of cheesecake paired with a vibrant blueberry swirl that adds both color and flavor. These bars are a great way to enjoy cheesecake in a more portable, cut-friendly form and are perfect for serving at parties, family gatherings, or as a sweet treat for any occasion.
The History of
The origins of cheesecake date back to ancient Greece, where they were served to athletes at the first Olympic Games in 776 BC. Over the centuries, cheesecakes evolved, with many different cultures adding their own twists. The modern cheesecake, made with cream cheese, became popular in America in the 19th century. Blueberry cheesecake bars are a more contemporary variation that combines the traditional cheesecake recipe with fresh fruit swirled into the batter, adding a new dimension to the classic.
Ingredients Breakdown
To make Blueberry Swirl Cheesecake Bars, the essential ingredients are:
- Cream Cheese: This provides the smooth, creamy base for the cheesecake filling.
- Granulated Sugar: Adds sweetness to the filling and balances the tartness of the blueberries.
- Eggs: Bind the cheesecake filling together and help set it during baking.
- Vanilla Extract: Enhances the flavor of the cheesecake and adds depth.
- Blueberries: Fresh or frozen, blueberries are puréed and swirled into the cheesecake for a fruity contrast.
- Graham Cracker Crust: Made from crushed graham crackers, sugar, and melted butter, this base provides a crunchy texture that complements the creamy cheesecake.
- Butter: Used in the crust for richness and to hold the crust together.
Step-by-Step Recipe
Start by preheating the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper or foil for easy removal later. For the crust, combine 1 ½ cups of graham cracker crumbs with ¼ cup of granulated sugar and 6 tablespoons of melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
While the crust is cooling, prepare the cheesecake filling. Beat 2 packages of softened cream cheese with 1 cup of granulated sugar until smooth. Add in 3 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
For the blueberry swirl, blend 1 ½ cups of fresh or frozen blueberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice in a blender or food processor until smooth. Pour the cheesecake filling over the cooled crust, then spoon the blueberry mixture over the top. Use a knife or toothpick to swirl the blueberries into the cheesecake filling.
Bake the cheesecake bars for 45–50 minutes, or until the center is set and a toothpick inserted comes out clean. Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours, or overnight, to set. Cut into bars and serve.
Tips for the Perfect Blueberry Swirl Cheesecake Bars
- Use room-temperature cream cheese for a smoother, lump-free filling.
- When making the blueberry swirl, be careful not to overmix it into the cheesecake filling; you want distinct swirls for visual appeal.
- For a firmer crust, press the graham cracker mixture down firmly before baking.
- Let the cheesecake bars cool completely at room temperature before refrigerating to ensure the best texture.
- Chill the bars for at least 4 hours or overnight before serving for a more set, sliceable texture.
Variations and Customizations
- Fruit Swirl Variations: While blueberries are the star of this recipe, you can use other fruits such as raspberries, strawberries, or even a mixed berry blend.
- Crust Variations: For a twist on the graham cracker crust, try using crushed pretzels or Oreos for a different flavor profile.
- Add-ins: Incorporate white or dark chocolate chips into the filling for extra richness or sprinkle toasted nuts on top for added crunch.
- Vegan Option: Substitute the cream cheese with a plant-based version and use a vegan graham cracker crust to make this dessert dairy-free.
Health Considerations and Nutritional Value
Blueberry Swirl Cheesecake Bars are a rich, indulgent treat and should be enjoyed in moderation. The calorie count will vary depending on the specific ingredients used, such as the type of cream cheese, sugar, and butter. They are typically high in fats and sugars due to the creamy filling and buttery crust. If you’re looking to reduce the calorie content, you can experiment with lower-fat cream cheese, a sugar substitute, or a gluten-free crust. Fresh blueberries provide antioxidants and vitamin C, but this dessert should not be considered a health food.
FAQ
- Can I use frozen blueberries?
Yes, frozen blueberries work just as well as fresh. Make sure to thaw and drain any excess water before using them in the recipe. - How can I make these bars ahead of time?
You can prepare the bars a day or two in advance. Store them covered in the refrigerator until ready to serve. - Can I freeze these cheesecake bars?
Yes, you can freeze them. Once fully cooled and cut into bars, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before serving. - Can I substitute the graham cracker crust?
Yes, you can use a cookie crust like Oreos or even a nut-based crust if you prefer. Just make sure it is pressed firmly before baking.
Blueberry swirl cheescake bars
Ingredients
Homemade Blueberry Sauce
- 2 cups fresh blueberries rinsed, or frozen blueberries, unthawed
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice store-bought or freshly squeezed
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar or pure cane organic sugar
Graham Cracker Crust
- 14 graham crackers from 1 ½ sleeves, processed into fine crumbs
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese 2, 8-ounce bars, at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg white at room temperature
- 1 ½ teaspoons vanilla extract
- 3 tablespoons all-purpose flour sifted
Instructions
Homemade Blueberry Sauce
- In a medium-sized saucepan over medium-high heat, combine the fresh blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar. Bring the mixture to a boil while stirring constantly.
- As you continue to stir, reduce the heat and simmer for 10-15 minutes. The blueberries will break down into juices, and the mixture will thicken.
- Remove from heat and pour the sauce into a glass bowl to cool completely.
Graham Cracker Crust
- Spray the bottom and sides of an 8-inch square baking pan with a flour-based baking spray. Optionally, line the pan with a parchment paper sleeve, creasing the sides so the paper stays in place while baking. Lightly spray the parchment paper with baking spray. Set aside.
- Preheat the oven to 325ºF and adjust the oven rack to the second level mark (just above center).
- In a food processor, pulse the graham crackers into fine crumbs. Add the melted butter and pulse until the mixture is well combined, resembling the texture of wet sand. Alternatively, you can mix these ingredients in a bowl.
- Spoon the graham cracker crust mixture into the prepared baking pan, pressing it down with the bottom of a drinking glass or measuring cup to level it out.
- Bake the crust for 8-10 minutes at 325ºF. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
Cheesecake Filling
- Using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese on medium-high speed for 4-5 minutes until smooth, creamy, and light in texture. Scrape down the sides of the bowl as needed.
- Add the eggs, egg white, vanilla extract, granulated sugar, and sifted all-purpose flour. Beat on low until just combined—be careful not to overmix.
Assemble the Blueberry Swirl Cheesecake Bars
- Pour the cream cheese filling over the slightly cooled graham cracker crust. Smooth and level with a spatula if necessary.
- Spoon the cooled blueberry sauce over different areas of the cheesecake filling. Then, use a knife or toothpick to swirl the sauce through the cheesecake for a marbled effect.
- Place the pan in the oven and bake for 45-50 minutes at 325ºF. It’s okay if the center still has a slight jiggle when you remove the bars from the oven.
- Allow the cheesecake bars to cool completely before transferring them to the refrigerator to chill and set for at least 2 hours, or preferably overnight.
- Store the blueberry swirl cheesecake bars in an airtight container in the refrigerator for up to a week. You can also freeze the bars individually. Refer to the notes for further details.
Notes
If you choose to use the parchment paper sleeve, I recommend spraying the pan with a bit of baking spray both before and after adding the paper.
It’s perfectly fine if the center of your blueberry cheesecake bars still has a slight jiggle when you take them out of the oven.
If you prefer not to use fresh blueberries, you can substitute with frozen, unthawed blueberries. Keep in mind that using frozen berries may result in a slightly thinner homemade blueberry sauce.
Be sure to let the cheesecake bars cool completely before refrigerating them for at least 2 hours, or ideally overnight.
To freeze the cheesecake bars individually, wrap each one carefully in plastic wrap twice, and store them in a freezer bag or a tightly sealed container. They’ll keep for up to 1 month. Just ensure the bars are fully cooled and chilled before freezing.