Blueberry Swirl Cheesecake Bars
These Creamy Cheesecake Bars have a sweet blueberry swirl topping and a buttery graham cracker crust. An easy and delicious dessert that you can make ahead and enjoy for any occasion!
Today we are talking about these yummy Blueberry Cheesecake Bars – made with easy and accessible ingredients and is the perfect make ahead dessert! Creamy cheesecake bars with a delicious blueberry swirl topping and a buttery graham cracker crust.
Tips for Making Blueberry Cheesecake Bars
- Make sure cream cheese is at room temperature before starting this recipe.
- You can use any type of berry for the swirl instead of blueberries – raspberries, strawberries, or blackberries.
- These cheesecake bars should be made several hours or a few days in advanced due to how long they need to chill.
Other desserts you may also enjoy:
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Creamy Blueberry Cheesecake Bars with a buttery graham cracker crust. A delicious dessert that you can make ahead or enjoy right away for any occasion!
- 2 sleeves (18 full-sheets) graham crackers
- 1/2 cup butter melted
- 1/4 cup sugar
- 1 1/4 cup blueberries frozen or fresh
- splash lemon juice
- 1 tsp corn starch
- 2 tbsp sugar
- 2 8 oz cream cheese packages room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 2 eggs room temperature
Preheat oven to 325F.
For crust: In a food processor chop graham crackers, melted butter, and sugar until finely chopped into crumbs. In an 8x8 pan lined with parchment paper pour crust mixture in and firmly press down with back of spoon until crust is packed down and edges are even. Bake for 10-12 minutes until edges are slightly browned.
For blueberry mixture: In a medium sauce pan on medium heat mix all ingredients together. Let it simmer and stir every so often for about 10 minutes or until it has thickened and blueberries have broken down. Set aside and let cool.
For filling: Make sure cream cheese and eggs are at room temperature** In an electric mixer with whisk attachment or using a hand mixer, mix cream cheese on high until creamy. Add vanilla, flour, sugar, eggs and mix again until mixture is smooth.
Remove crust from fridge and pour filling on top. Smooth evenly with rubber spatula. Dollop blueberry mixture in various places on top of filling, use a skewer, toothpick or knife to swirl. Bake for 45 minutes, remove and let fully cool. Chill in fridge for 2-3 hours. Serve and enjoy!