Blueberry Swirl Cheesecake Bars
Delightful blueberry swirl cheesecake bars, perfect for any occasion, featuring a creamy filling and a crunchy graham cracker crust.
Ingredients
For the blueberry sauce
- 2 cups blueberries (fresh or frozen) Contribute moisture and natural sweetness.
- 2 tsp cornstarch Helps thicken the blueberry sauce.
- 1 tbsp freshly squeezed lemon juice Adds brightness and balances sweetness.
- 1 tsp vanilla extract Enhances overall flavor.
- 1/4 cup granulated sugar Provides sweetness to the sauce.
For the graham cracker crust
- 14 pieces graham crackers Adds crunchy texture to the crust.
- 6 tbsp melted butter Binds the crust ingredients together.
For the cheesecake filling
- 2 packages cream cheese, softened to room temperature (8 oz each) Creates the cheesecake filling.
- 1/2 cup granulated sugar Sweetens the cheesecake.
- 2 large eggs, room temperature Provides structure and creaminess.
- 1 tsp vanilla extract Enhances the cheesecake flavor.
- 1 tbsp freshly squeezed lemon juice Adds a touch of tang.
- 3 tbsp all-purpose flour Helps stabilize the filling.
Instructions
Preparation
- In a saucepan, combine the blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar. Stir and bring to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and allow to thicken for 5-8 minutes. Remove from heat and let cool slightly.
- Preheat your oven to 325°F (163°C). Prepare an 8" x 8" cake pan by spraying with non-stick spray and lining with parchment paper, leaving overhang for easy removal. Spray the parchment with more non-stick spray.
- Crush the graham crackers into fine crumbs. Combine crumbs with melted butter in a mixing bowl and stir until well incorporated. Press mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until golden brown. Set aside to cool.
- In a mixer, beat the softened cream cheese until smooth. Gradually add eggs, vanilla extract, lemon juice, sugar, and flour, mixing until combined and free of lumps.
Assembly and Baking
- Pour the cheesecake filling over the cooled graham cracker crust, spreading evenly. Drop spoonfuls of the cooled blueberry sauce on top and gently swirl using a knife.
- Bake in the preheated oven for 40-50 minutes. The center should slightly jiggle when shaken but not appear liquidy. Check internal temperature, which should be between 180-190°F.
- Remove from the oven and cool completely on a cooling rack. Transfer to the refrigerator and chill for at least 2 hours before slicing into bars.
Notes
Ensure cream cheese is softened to room temperature to easily blend it into a smooth filling. Use fresh blueberries for best flavor; frozen can work too. Don't over-mix the filling to prevent cracks.