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

Blueberry Swirl Cheesecake

These blueberry swirl cheesecake bars are super thick and creamy with a homemade blueberry sauce and a graham cracker crust.
Prep Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Yield: 16
Cost: 5 €

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.