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