These blueberry swirl cheesecake bars are super thick and creamy with a homemade blueberry sauce and a graham cracker crust. It’s super fun and easy recipe, perfect for any occasion and any time of the year. Also, there is no need for a water bath!
Blueberry Swith Cheesecake Ingredients
For The Blueberry Swirl
- Blueberries – you can use fresh or frozen unthawed blueberries
- Lemon Juice – I recommend using fresh lemon juice
- Sugar – to sweeten the berry swirl
For The Graham Cracker Crust
- Graham Cracker – you can use any other cookies of your choice
- Butter – It will hold crust together. You can use salted or unsalted butter.
For the Cheesecake Filing
- Cream Cheese -be sure to use cream cheese at a room temperature
- Sugar – to sweeten the filling
- Eggs – use eggs at a room temperature
- Heavy Cream – must be at a room temperature as well
- All-Purpose Flour -to bind the batter together
- Lemon Juice – use fresh lemon juice
How To Make Blueberry Swirl Cheesecake
Step 1 Prepare The Blueberry Sauce
In a small saucepan, combine blueberries sugar and lemon juice. Cook over low heat for about 10 minutes, stirring often, until the sauce thickens. Using a spatula, mash them into fine texture. Remove from the heat and pour into a bowl to cool completely.
Step 2 Prepare The Crust
Using a food processor, pulse the graham crackers into fine crumbs. Stir together the crumbs and melted butter. Press evenly into the bottom and about 1/2 inch up the sides of prepared baking pan. Refrigerate for 20 minutes.
Step 3 Prepare The Cheesecake Filling
In a large bowl, beat cream cheese on a medium-high speed, until smooth and creamy. Scrape down the sides of the bowl using spatula. Add the sugar and beat again until smooth. Add the eggs, one at a time, and beat on a low speed after each one. Do not over mix. Finally add in heavy cream, lemon juice, flour and beat together just until combined.
Step 4 Bake
Pour the cream cheese filling over cooled crust. Spoon the cooled blueberry sauce randomly over top and swirl with a knife or a toothpick. Bake for 45 minutes at 285 F ( 140 ° C ) until the outer is set and the middle is still jiggle. Remove from the oven and allow to cool completely. Refrigerate for at least 4 hours before slicing and serving.
How To Store
Store in the fridge in an airtight container for 4-5 days. You can also freeze baked cheesecake and store for up to 3 months.
How To Prevent Cheesecake From Cracking
- All the ingredients should be at a room temperature.
- Do not over mix your batter.
- Bake on a low heat.
- Avoid opening the oven door while baking.
- Once the cheesecake is at a room temperature, refrigerate for at least 4 hours.
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Check My Other Recipes
- No Bake Raffaello Cake
- Mini Oreo Cheesecakes
- Gluten Free Almond Cookies
- Watermelon Cake
- Baba Yaga’s Hut Cake
Blueberry Swirl Cheesecake
Equipment
- Electric mixer
Materials
Blueberry Sauce
- 1 cup blueberries 150 g
- ¼ cup sugar 50 g
- 2 tbsp lemin juice
Crust
- 1 ½ cup graham cracker crumbs 150 g
- ¼ cup melted butter 60 g
Cheesecake Filling
- 24 oz cream cheese 750 g
- 1 cup sugar 200 g
- 3 eggs
- 100 g heavy cream 30 %
- 1 tbsp lemon juice
- 3 tbsp all-purpose flour
Instructions
Blueberry Sauce
- In a small saucepan, combine blueberries sugar and lemon juice. Cook over low heat for about 10 minutes, stirring often, until the sauce thickens.
- Using a spatula, mash them into fine texture. Remove from the heat and pour into a bowl to cool completely.
Crust
- Grease a 10 x 10 inch (26 x 26 cm ) baking pan with butter and line the bottom and sides with parchment paper.
- Using a food processor, pulse the graham crackers into fine crumbs. If you don't have a food processor, place crackers in a ziplock bag and bash them into a fine mixture using a rolling pin.
- Stir together the crumbs and melted butter. Press evenly into the bottom and about 1/2 inch up the sides of prepared baking pan. Refrigerate for 20 minutes.
Cheesecake Filling
- In a large bowl, beat cream cheese on a medium-high speed, until smooth and creamy. Scrape down the sides of the bowl using spatula. Add the sugar and beat again until smooth.
- Add the eggs, one at a time, and beat on a low speed after each one. Do not over mix. Finally add in heavy cream, lemon juice, flour and beat together just until combined.
- Pour the cream cheese filling over cooled crust. Spoon the cooled blueberry sauce randomly over top and swirl with a knife or a toothpick.
- Bake for 45 minutes at 285 F ( 140 ° C ) until the outer is set and the middle is still jiggle.
- Remove from the oven and allow to cool completely. Refrigerate for at least 4 hours before slicing and serving.