Blueberry swirl cheescake bars
Blueberry Swirl Cheesecake Bars offer a creamy, fruity dessert with a delightful twist on traditional cheesecake. With a few simple ingredients and easy-to-follow steps, these bars make for a perfect treat for any occasion.
Prep Time 40 minutes mins
Cook Time 50 minutes mins
Total Time 3 hours hrs 30 minutes mins
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
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.
Adding a parchment paper sleeve isn't necessary, but it can make cutting the bars outside of the pan easier.
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.
