These delicious Blueberry Swirl Cheesecake Bars feature a creamy cheesecake bar swirled with a sweet, homemade blueberry lemon sauce and a buttery graham cracker crust you won’t be able to resist!
The Best Blueberry Swirl Cheesecake Bars
Happy Tuesday friends! As I mentioned in my recent Blueberry Cheesecake Cookies recipe, I’ve been on a serious blueberry kick lately.
So on my hunt for new blueberry desserts to try out, I discovered a recipe for blueberry swirl cheesecake bars and I knew I had to make it ASAP.
These delicious Blueberry Swirl Cheesecake Bars feature a creamy cheesecake bar swirled with a sweet homemade blueberry lemon sauce and a buttery graham cracker crust that’s absolutely divine!
Not only do I hold a special place in my heart for anything cheesecake, but I love pretty much any type of swirl dessert out there. Case and point – my Peanut Butter Cheesecake Swirl Brownies are probably one of my favorite desserts of all time and are pretty much the best brownies EVER.
Of course cheesecake pairs amazing with fruit and the combination of blueberries, lemon, and cheesecake together is absolutely incredible. So if you’re looking for a showstopper dessert bar that’s gorgeous, delicious, and easy to make, then keep reading for all the details on how to make my best blueberry swirl cheesecake bars.
More Dessert Bars You’ll Love:
- Triple Peanut Butter Oatmeal Bars
- Easy Peanut Butter Chocolate Chip Bars
- Healthy Banana Chocolate Chip Bars
- Pumpkin Pie Streusel Bars
Blueberry Swirl Cheesecake Bars
How to Make Blueberry Swirl Cheesecake Bars
My official dessert taste tester of the blog (aka my husband) gave these blueberry swirl cheesecake bars the complete stamp of approval and the lemon blueberry sauce was his favorite part.
The sauce pairs perfectly with the lemon and vanilla cheesecake filling and the swirls look so pretty too!
I just love the beautiful purple color it adds to the cheesecake and will definitely be making this again when we have guests over. These blueberry cheesecake bars are definitely show stoppers and taste incredible.
Tools Needed For Blueberry Swirl Cheesecake Bars:
- 8 x 8 Glass Baking Dish
- Stainless Steel Saucepan
- Wooden Spoon
- Mixing Bowls
- Rubber Spatulas
- Electric Hand Mixer
- Measuring Cups & Spoons
- Cooling Rack
- Parchment Paper
- Plastic Knife for Cutting Bars
These blueberry swirl cheesecake bars are very easy to make, but as they have quite a few steps, I’ve broken it up into three main components below.
You’ll need to make a homemade blueberry swirl sauce, graham cracker crust, and cheesecake filling in that specific order. This is because your blueberry sauce will need to cool before you can add it to your cheesecake filling, and you will need to pre-bake your graham cracker crust.
If you plan to make these for a potluck or event, I recommend making them the day before so you can allow them to chill overnight before cutting.
Blueberry Swirl Sauce Instructions
- Place blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar into a sauce pan and bring to a boil over medium-high heat, stirring continuously.
- Once sauce begins to boil, reduce the heat and simmer for 10-15 minutes until the blueberries begin to break down and the mixture thickens.
- Remove from heat and allow sauce to cool completely.
Graham Cracker Crust Instructions
- Adjust oven rack to the 2nd level mark and preheat oven to 325 degrees.
- Spray the bottom and sides of an 8″ x 8″ cake pan with a non-stick spray and place a sheet of parchment paper with the sides hanging over. Spray the sides and bottom of the parchment paper with the baking spray and set aside.
- Place graham crackers in a blender or food processor and pulse until fine crumbs are formed. Add in melted butter and pulse until the consistency is similar to wet sand.
- Pour graham cracker crust into 8″x8″ pan that is lined with parchment paper and press down evenly using a fork.
- Bake for 8-10 minutes and allow to cool while you are making the cheesecake filling.
Cheesecake Filling Instructions
- Using a hand-mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese for 4-5 minutes on medium-high speed until it’s smooth and creamy in texture. Make sure you scrape down the sides to ensure everything is well incorporated.
- Next, add in the eggs, egg white, vanilla extract, lemon juice, granulated sugar, and all-purpose flour, and beat together until just combined.
- Pour the cream cheese filling over top of the slightly cooled graham cracker crust, then level and smooth with a spatula.
- Next, spoon the cooled, blueberry swirl sauce over top of the cream cheese filling. Using a toothpick or knife, swirl around to create a beautiful marbled look.
- Place cheesecake bars in the oven and bake for 45-50 minutes.
- Remove from the oven and allow the cheesecake bars to cool completely on a cooling rack before refrigerating for 2 hours to overnight.*
- After cheesecake has fully chilled, use this plastic knife to cut into bars and enjoy!
The Best Blueberry Swirl Cheesecake Bars
These delicious Blueberry Swirl Cheesecake Bars feature a creamy cheesecake bar swirled with a sweet, homemade blueberry lemon sauce and a buttery graham cracker crust you won’t be able to resist!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 9-16 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Blueberry Swirl Sauce
- 2 cups Fresh Blueberries, rinsed
- 2 tsp. Cornstarch
- 1 tbsp. Lemon Juice, freshly squeezed
- 1 tsp. Vanilla Extract
- 1/4 cup Granulated Sugar (I used coconut)
Graham Cracker Crust
- 14 graham crackers, processed into fine crumbs
- 6 tbsp. Unsalted Butter, melted
Cheesecake Filling
- 2 8 oz packages of Light Cream Cheese, room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs + 1 Large Egg White, room temperature
- 1 1/2 tsp. Vanilla Extract
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp. All-Purpose Flour, sifted
Instructions
Blueberry Swirl Sauce Instructions
- Place blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar into a sauce pan and bring to a boil over medium-high heat, stirring continuously.
- Once sauce begins to boil, reduce the heat and simmer for 10-15 minutes until the blueberries begin to break down and the mixture thickens.
- Remove from heat and allow sauce to cool completely.
Graham Cracker Crust Instructions
- Adjust oven rack to the 2nd level mark and preheat oven to 325 degrees.
- Spray the bottom and sides of an 8″ x 8″ cake pan with a non-stick spray and place a sheet of parchment paper with the sides hanging over. Spray the sides and bottom of the parchment paper with the baking spray and set aside.
- Place graham crackers in a blender or food processor and pulse until fine crumbs are formed. Add in melted butter and pulse until the consistency is similar to wet sand.
- Pour graham cracker crust into 8″x8″ pan that is lined with parchment paper and press down evenly using a fork.
- Bake for 8-10 minutes and allow to cool while you are making the cheesecake filling.
Cheesecake Filling Instructions
- Using a hand-mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese for 4-5 minutes on medium-high speed until it’s smooth and creamy in texture. Make sure you scrape down the sides to ensure everything is well incorporated.
- Next, add in the eggs, egg white, vanilla extract, lemon juice, granulated sugar, and all-purpose flour, and beat together until just combined.
- Pour the cream cheese filling over top of the slightly cooled graham cracker crust, then level and smooth with a spatula.
- Next, spoon the cooled, blueberry swirl sauce over top of the cream cheese filling. Using a toothpick or knife, swirl around to create a beautiful marbled look.
- Place cheesecake bars in the oven and bake for 45-50 minutes.
- Remove from the oven and allow the cheesecake bars to cool completely on a cooling rack before refrigerating for 2 hours to overnight.*
- After cheesecake has fully chilled, use a knife and cut into bars to enjoy!
Notes
- *Unless you’re in a hurry, I recommend letting your blueberry swirl cheesecake bars chill overnight before cutting. This will ensure clean cut bars and further enhances all the delicious flavors.
- These Blueberry Cheesecake Bars can be frozen. To unfreeze simply set the bars in the refrigerator to thaw out overnight and allow cheesecake bars to come to room temperature for 30 minutes prior to serving.
Keywords: blueberry swirl cheesecake bars, blueberry cheesecake bars, blueberry swirl, cheesecake bars, blueberries, blueberry dessert bars
More Fruit Desserts You’ll Love:
- Quick Pineapple Upside Down Cake
- Luscious Strawberry Pineapple Cake
- Peanut Butter Apple Crumb Pie
- 15 Easy Apple Desserts
- 15 Easy Pumpkin Desserts
Hope you enjoyed today’s recipe for my Blueberry Swirl Cheesecake Bars and will give these a try soon! Do you love blueberries and cheesecake too? Let me know in the comments below!
Thanks for stopping by! – Cara
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These came out so delicious! I am lazy and used premade crust from pie pan. I took out and poured a little bit of melted butter on it. I also didn’t cook berries for as long and just poured on top. And didn’t use the extra egg white. This is my new favorite!
Thanks, Amy! So glad you enjoyed them!
So good!! This is easy to make and the flavor is incredible!!
Thanks so much! So glad you enjoyed it!
This looks delicious and I would love to make this, but I need it gluten free. If I use a store bought GF graham pie crust instead of making the crust in the recipe, would I have to change anything else (amounts, cook time, etc) ? Thanks!
Thanks Rebecca! If you buy a pre-made crust, you would just skip the graham cracker prep step and follow the cheesecake bar step as normal. Hope you enjoy it!
The recipe calls for light cream cheese. I usually use full fat. Does it matter?
No, full fat is fine too. Hope you love it!
Would you double recipe if wanting to make in 9×13 pan?
Yes. You might need to increase the baking time slightly since the doubled bars will be thicker in that size pan. I’d check them at the recommended time first, then add 5 minutes or more if needed. Enjoy!
These were perfect the first time I tried this recipe but would I need to do anything different if I were to use frozen blueberries or doubled the recipe?
Thanks Sara, so glad you enjoyed them! Although I haven’t personally tried it, you should be able to use frozen blueberries the same as fresh ones in the sauce. If you double the recipe, you would want to still put it in a pan of the same thickness, otherwise you would need to lessen the baking time if you’re making a thinner cheesecake bar. Hope that helps!
Wow! These do look delicious! Pinned.
Thanks Joanne! They are one of my favorite cheesecake bars!
My two favorites ~ blueberries + cheesecake! Pinned. Here via Wonderful Wednesday blog hop.
Mine too, Allyson! Thanks for commenting! 🙂
These look so pretty and sound delicious!
You have lemon juice in the ingredients for the cheesecake filling but don’t include it in the instructions when making the cheesecake filling. Is it supposed to be in the filling?
Yes, apologies for that oversight – it goes in with the filling. I’ve corrected it now, thanks!