This recipe for Blueberry Cheesecake Bars creates a delicious dessert that combines two favorites in one treat - blueberries and cheesecake! They have a buttery crust on the bottom, a creamy cheesecake layer, and a sweet blueberry sauce swirled throughout.
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The blueberry swirl not only adds bright flavor, but also makes the bars look beautiful when served. They're easy to make and perfect for sharing at parties, holidays, or anytime you want a simple homemade dessert.
Ingredients
Blueberry swirl ingredients
The first step in making this dessert is to prepare the blueberry sauce that will be swirled into the cheesecake filling. Gather the following ingredients to make the sauce:
- Blueberries - you can use either fresh or frozen blueberries. If you use frozen blueberries, there’s no need to thaw them first.
- Cornstarch and water - use cold water to dissolve the cornstarch. This mixture will help thicken the blueberry sauce.
- Granulated sugar
- Lemon juice - use freshly squeezed lemon juice for the best flavor
Graham cracker crust ingredients
The next step in making these Blueberry Swirl Cheesecake Bars is to prepare and bake the crust. Gather the following ingredients to make this layer:
- Graham cracker crumbs - you can buy graham cracker crumbs at the grocery store, or make your own by putting whole graham crackers in a food processor and pulsing them until they turn into fine crumbs.
- Granulated sugar
- Unsalted butter - melt butter and cool slightly
See recipe card for quantities.
Cheesecake filling ingredients
- Cream cheese - for a smooth cheesecake batter, make sure your cream cheese is at room temperature before you start the recipe. Cold cream cheese may result in a lumpy batter.
- Granulated sugar
- Eggs - bring eggs to room temperature before starting recipe
- Lemon juice - use freshly squeezed lemon juice for the best flavor
Instructions
Blueberry syrup instructions
Start by making the blueberry syrup. Preparing it first gives it time to cool before you swirl it into the cheesecake batter.
1 - Add blueberries, sugar, and lemon juice to a saucepan. Heat over medium heat, stirring often. After about 3 - 4 minutes, the mixture will start to boil and the blueberries will begin releasing their juices.
2 - Whisk cornstarch and cold water together in a small bowl until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan and stir for a few minutes until the sauce begins to thicken.
3 - Gently smash some of the blueberries with a spatula or a potato masher.
4 - Remove saucepan from the heat. Pour mixture through a wire sieve and strain the sauce into a bowl. Set aside to cool
Note - the sauce will be used later to swirl into the cheesecake batter. If you'd like, you can save the strained blueberries to spoon over the dessert before serving.
Graham cracker crust instructions
Make the graham cracker crust and let it cool completely before adding the cheesecake filling. Follow the steps below to prepare the crust:
1 - Preheat oven to 350℉ (180℃)
2 - Prepare your baking pan to make removal easier by following instructions below:
- Use a 8" square pan with sides at least 2" high.
- Cut two 8" x 14" strips of parchment paper.
- Butter or spray the bottom and sides of the pan.
- Place two strips crossing each other so the paper extends beyond top of pan.
Preparing your pan this way makes it easier to lift the dessert out when it's done.
3 - Place graham cracker crumbs and granulated sugar in a medium-sized bowl. Stir to combine. Add melted butter and toss the mixture until butter is evenly distributed.
4 - Press the graham cracker mixture evenly into the bottom of your pan. Use your hands or the bottom of a measuring cup to pack it down so the crust is flat and holds together while baking.
5 - Bake crust for 6 minutes, then allow it to cool completely before preparing the filling.
Cheesecake filling instructions
1 - Preheat oven to 300℉ (150℃)
Note - let the cream cheese sit out until it reaches room temperature before you start making the blueberry cheesecake bars. If it's too cold, it won't mix smoothly and can leave lumps in your filling.
2 - Place cream cheese and sugar in a bowl of an electric mixer fitted with the paddle attachment. Mix together until smooth and creamy. Scrape down sides of bowl as needed.
3 - Add eggs and lemon juice to the mixing bowl. Mix for another two minutes on medium speed, stopping to scrape down sides of bowl as needed.
4 - Pour batter over graham cracker crust and smooth evenly with an offset spatula.
5 - Place tablespoon-sized dollops of blueberry sauce evenly spaced over top of cheesecake batter.
6 - Use a dinner knife or chopstick to carefully swirl the blueberry sauce into the cheesecake batter to create a marbled effect.
7 - Bake for 35 minutes at 300℉ (150℃). The edges should be set, but the center should still jiggle slightly when you gently shake the pan. Note - you may also check for doneness by inserting a food thermometer into center of cheesecake - the internal temperature should read 150℉ (65℃).
8 - Place the baked cheesecake on a wire rack and let it cool completely at room temperature for about 1½ hours. Then place the cheesecake in the refrigerator for 2 - 3 hours before serving so it can fully set.
Storage
Store the Blueberry Swirl Cheesecake Bars in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.
When ready to eat, move the bars from the freezer to the refrigerator and let them thaw for about 3 hours before serving.
FAQ
The only ingredient in this recipe that contains gluten is the graham crackers used for the crust. To make the dessert gluten-free, use gluten-free graham crackers which can be found at some grocery stores or online.
More dessert recipes with blueberries
Looking for other recipes that feature blueberries? Try these:
I hope you enjoy these Blueberry Cheesecake Bars as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Blueberry Swirl Cheesecake Bars
Equipment
- 8" Square baking pan with at least a 2" high side
- Parchment paper
- Electric mixer hand- or stand mixer
- Bowls, measuring cups and spoons
Ingredients
Graham Cracker Crust
- 2 Cups Crushed Graham Crackers
- ⅓ Cup Granulated Sugar
- 6 Tablespoons Unsalted Butter melted
Blueberry Swirl
- 1 Tablespoon Cornstarch
- 2 Tablespoons Cold water (for dissolving cornstarch)
- 1 Pint Blueberries
- 2 Tablespoons Granulated sugar
- 2 teaspoons Lemon juice
Cheesecake Filling
- 2 Cups Cream cheese full-fat, room temperature
- ½ Cup Granulated sugar
- 2 Large Eggs room temperature
- 2 teaspoons Lemon juice
Instructions
Blueberry swirl
- Whisk cornstarch and cold water together in a small bowl until the cornstarch is dissolved.1 Tablespoon Cornstarch, 2 Tablespoons Cold water
- Add the blueberries, sugar, and lemon juice to a saucepan. Heat over medium heat, stirring often. After about 3 - 4 minutes, the mixture will start to boil and the blueberries will release their juices.1 Pint Blueberries, 2 Tablespoons Granulated sugar, 2 teaspoons Lemon juice
- Add the cornstarch mixture and stir for a few minutes until the sauce begins to thicken. Gently smash some of the blueberries with a spatula or a potato masher.
- Remove saucepan from the heat. Pour mixture through a wire sieve and strain the sauce into a bowl. Set aside to cool. Note - the sauce will be used later to swirl into the cheesecake batter. If you'd like, you can save the strained blueberries to spoon over the dessert before serving.
Prepare baking pan
- Butter or spray the bottom and sides of baking pan.
- Cut two 8" x 14" strips of parchment paper
- Place two strips crossing each other so the paper extends beyond top of pan.
Graham Cracker Crust
- Preheat oven to 350℉ (180℃)
- Melt butter in microwave or over stovetop.6 Tablespoons Unsalted Butter
- Place graham cracker crumbs and granulated sugar in a medium-sized bowl. Stir to combine.2 Cups Crushed Graham Crackers, ⅓ Cup Granulated Sugar
- Add melted butter to bowl and toss the mixture until butter is evenly distributed.
- Press the graham cracker mixture evenly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to pack it down so the crust is flat and holds together while baking.
- Bake for 6 minutes. Cool completely before making cheesecake filling.
Cheesecake filling
- Preheat oven to 300℉ (150℃)
- Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix together until smooth and creamy. Scrape down sides of bowl as needed.2 Cups Cream cheese
- Add granulated sugar to bowl with cream cheese. Mix on medium speed for 2 minutes, stopping to scrape down sides of bowl as needed.½ Cup Granulated sugar
- Add eggs and lemon juice to the mixing bowl. Mix for another two minutes on medium speed, stopping to scrape down sides of bowl as needed.2 Large Eggs, 2 teaspoons Lemon juice
- Pour batter over graham cracker crust and smooth evenly with an offset spatula.
- Place tablespoon-sized dollops of blueberry sauce evenly spaced over top of cheesecake batter.
- Use a dinner knife or chopstick to carefully swirl the blueberry sauce into the cheesecake batter to create a marbled effect.
- Bake for 35 minutes at 300℉ (150℃). The edges should be set, but the center should still jiggle slightly when you gently shake the pan. Note - you may also check for doneness by inserting a food thermometer into center of cheesecake - the internal temperature should read 150℉ (65℃).
- Place the baked cheesecake on a wire rack and let it cool completely at room temperature, about 1½ hours.
- Place cooled cheesecake in refrigerator for 2 - 3 hours before serving so it can fully set.
Notes
- If making your own graham cracker crumbs in a food processor, you will need approximately 16 graham crackers to make 2 cups of crumbs.
- Let the cream cheese sit out until it reaches room temperature before you start making this dessert. If it's too cold, it won't mix smoothly and can leave lumps in your filling.
- Store the dessert in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to eat, move the bars from the freezer to the refrigerator and let them thaw for about 3 hours before serving.
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