Blueberry Swirl Cheesecake Bars
Happy Good Friday, everyone!
I’m sure you are all prepping for your Easter Sunday recipes, and boy do I have dreamy, creamy, perfectly sweet cheesecake bars bursting with fresh blueberry flavor. Oh and the crust? 50% graham cracker 50% ground almonds. YUS.
I’m not a crazy cheesecake person, BUT I have a husband who is. After tasting these I couldn’t help but fall in love with that classic creamy filling, fresh blueberry flavor and the ever-so-famous graham cracker crust that you can never get too much of.
One of the best things about this dessert is you can make it in advance, toss in the fridge while it chills, and pull it out to wow the crowd with the elegant look AND decadent flavor.
These cheesecake bars make the perfect treat for dessert and add a touch of berry color for your Easter table! If any of your family members are cheesecake lovers I promise they will devour these beauties with little effort.
–> Dark blueberry swirl
–> creamy cheesecake filling
–> perfectly sweet almond, graham cracker crust
–> dreamy and decadent
–> SO delicious
If you make these delicious bars let me know! Comment and rate the recipe below and/or post your pictures on Instagram #asimplepalate – I love seeing your beautiful creations. I hope you LOVE this recipe as much as we do!
- 1 cup ground almonds/almond flour
- 1 sleeve graham crackers ground fine in food processor
- 6 tbsp butter melted
- 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 small bowl mix melted butter, almond flour and graham cracker 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. Place in fridge to harden while you prep the other components.
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!