Irresistible Blueberry Swirl Cheesecake Bars
Thick and creamy blueberry swirl cheesecake bars with a buttery graham cracker crust and beautiful marbled topping.
Equipment
Ingredients
Crust
graham cracker crumbs
200 g
unsalted butter (melted)
85 g
granulated sugar
50 g
Cheesecake Filling
cream cheese (room temperature)
680 g
granulated sugar
200 g
sour cream (room temperature)
120 g
large eggs (room temperature)
3 piece
vanilla extract
10 ml
Blueberry Swirl
fresh blueberries
300 g
granulated sugar
50 g
lemon juice
15 ml
Instructions
Prepare baking pan
Preheat oven to 160°C. Line a 23×23 cm square baking pan with parchment paper, leaving overhang on all sides.
Make the graham cracker crust
Mix graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into prepared pan.
Parbake the crust
Bake the crust for 10 minutes, then remove from oven and cool slightly.
Prepare blueberry swirl sauce
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and sauce thickens, about 8-10 minutes. Cool completely.
Make cheesecake filling
Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then eggs one at a time, mixing just until combined.
Assemble cheesecake bars
Pour cheesecake filling over cooled crust. Drop spoonfuls of blueberry sauce on top and swirl gently with a knife.
Bake the cheesecake bars
Bake at 160°C for 40-45 minutes until center is almost set with slight jiggle.
Cool and chill
Cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight before cutting.
Cut and serve
Use parchment overhang to lift bars from pan. Cut into 16 squares with a clean, sharp knife.
Original recipe
Storage
Store in airtight container in refrigerator. For longer storage, wrap individual bars and freeze up to 1 month.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.