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–+ servings
slices of blueberry swirl cheesecake bars on a countertop

Blueberry Swirl Cheesecake Bars

These Blueberry Cheesecake Bars are rich, creamy, and incredibly easy to make. A swirled blueberrry cheesecake filling sits on top of a buttery graham cracker crust, creating the ultimate no-fuss dessert for parties, holidays or everyday baking.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 3 hours 30 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 345 kcal

Equipment

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.

Nutrition

Calories: 345kcalCarbohydrates: 36gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 84mgSodium: 231mgPotassium: 122mgFiber: 1gSugar: 25gVitamin A: 749IUVitamin C: 4mgCalcium: 58mgIron: 1mg
Keyword blueberry desserts
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