The Best Blueberry Swirl Cheesecake Bars
Creamy, rich cheesecake bars with a tangy blueberry swirl and a buttery graham cracker crust. Perfect for gatherings or dessert cravings with a balance of sweet, tangy, and silky textures.
Servings: 16 servings
Calories: 290kcal
Ingredients
- Blueberry Sauce:
- 2 cups fresh or frozen blueberries
- 2 tsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- Graham Cracker Crust:
- 14 graham crackers, crushed
- 6 tbsp unsalted butter, melted
- Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3 tbsp all-purpose flour
Instructions
- Make the Blueberry Sauce: In a medium saucepan, combine blueberries, cornstarch, lemon juice, vanilla extract, and sugar. Stir well. Bring to a boil over medium-high heat, then simmer 5-8 minutes until thickened. Cool completely.
- Prepare the Graham Cracker Crust: Preheat oven to 325°F (163°C). Spray an 8"x8" pan with non-stick spray and line with parchment paper. Mix crushed graham crackers with melted butter. Press into pan and bake for 10 minutes. Let cool.
- Prepare the Cheesecake Filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, and flour until fully combined.
- Assemble: Spread cheesecake filling over cooled crust. Drop cooled blueberry sauce by spoonfuls on top. Use a knife or toothpick to swirl gently into the filling. Freeze until set.
- Chill: Store in the refrigerator for at least 4-6 hours or overnight before slicing into 16 bars.
Notes
For non-alcoholic vanilla extract, use a vanilla substitute without alcohol. Store leftovers in an airtight container for up to 4 days.