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!
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
- 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
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!
- *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.
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