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  • Madison
    • Jul 10
    • 2 min read

Blueberry Cheesecake Bars

Get ready to elevate your dessert game with a treat that combines the best of both worlds: the classic cheesecake and the refreshing burst of summer berries. These blueberry cheesecake bars boast a signature crust, a silky smooth filling, and delightful swirls of fresh, jammy blueberries. Each bite offers an irresistible twist on a beloved summer dessert.


One of my favorite parts of this recipe is the mesmerizing pattern of the blueberry swirls. They create stunning purple ribbons that dance gracefully across the top, making the bars almost too beautiful to eat. But trust me, once you take that first bite, you'll understand why these bars are simply irresistible. I have a feeling these blueberry cheesecake bars will become a staple in your kitchen this season. Give them a try and discover the magic for yourself!




Ingredients

  • For the Blueberry Swirl

  • 2 cups fresh blueberries

  • 1⁄2 cup granulated sugar

  • 1 tablespoon lemon juice

  • 2 teaspoons cornstarch


  • For the Crust

  • 1 1⁄2 cups graham cracker crumbs (12 full sheets)

  • 1⁄4 cup unsalted butter, melted

  • 2 tablespoons granulated sugar


  • For the Cheesecake Filling

  • 3 blocks cream cheese, softened

  • 1 cup granulated sugar

  • 1 tablespoons cornstarch

  • 1⁄2 cup sour cream, room temperature

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • 4 large eggs, room temperature


Instructions

  1. Make the blueberry swirl: In a saucepan, warm the blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir well, bring to a boil, then reduce the heat and simmer for 5 minutes or until thick. Pour the jam into a wide, shallow dish to cool.

  2. Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.

  3. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press evenly into the bottom of the prepared pan, then bake for 10 minutes.

  4. Set the crust aside to cool and reduce the oven to 325°F.

  5. Make the filling: Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until smooth and lump-free. Turn the mixer to low, then beat in the sour cream, vanilla, and lemon zest. Beat in the eggs one at a time, until just combined.

  6. Pour half of the cheesecake batter into the cooled crust. Carefully spoon half of the blueberry mixture over the cheesecake batter and use a knife to gently swirl the two. Repeat this with the remaining batter and blueberry jam, creating a layered marbled effect.

  7. Bake the cheesecake for 35-40 minutes, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

  8. Cool completely at room temperature, then refrigerate for at least 3 hours (overnight is best) before slicing into bars. Serve and enjoy.


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