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Blueberry Swirl Cheesecake Bars – Creamy, Luscious Bars with a Stunning Blueberry Swirl

These Blueberry Swirl Cheesecake Bars are the perfect marriage of creamy, decadent cheesecake and vibrant blueberry compote—all on a buttery graham cracker crust. They’re easy enough for a weeknight dessert yet impressive enough for dinner parties or holiday gatherings. Each bar has a silky texture, tangy cheesecake flavor, and eye-catching blueberry swirls that make them just as stunning as they are delicious. If you’re looking for a dessert that’s simple, beautiful, and guaranteed to wow, these cheesecake bars check every box!
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling & chilling time 4 hours
Total Time 5 hours 10 minutes
Servings: 16 squares
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Swirl
  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
For the Crust
  • 1½ cups graham cracker crumbs about 12 full sheets
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • ¼ cup sour cream room temperature

Equipment

  • 9×9-inch or 8×8-inch baking pan
  • Parchment paper
  • Food processor or blender (for blueberry swirl)
  • Medium saucepan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Knife or toothpick (for swirling)

Method
 

Step 1. Make the Blueberry Swirl
  1. In a medium saucepan over medium heat, combine 1 cup blueberries, 2 tbsp sugar, and 1 tbsp lemon juice.
  2. Stir frequently until berries start releasing juices (about 3–4 minutes).
  3. Mix 1 tsp cornstarch with 1 tbsp water in a small bowl. Pour into the blueberries, stirring constantly until thickened (about 2 minutes).
  4. Remove from heat and puree mixture in a food processor or blender until smooth. Let cool completely.
Step 2. Prepare the Pan and Preheat Oven
  1. Line a 9×9-inch or 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Preheat your oven to 325°F (163°C).
Step 3. Make the Crust
  1. In a medium bowl, combine 1½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter.
  2. Stir until mixture looks like wet sand.
  3. Press mixture firmly and evenly into the bottom of your prepared pan.
  4. Bake crust for 8 minutes. Remove from oven and let cool slightly.
Step 4. Make the Cheesecake Filling
  1. In a large mixing bowl, beat 16 oz softened cream cheese on medium speed until smooth and creamy (about 2 minutes).
  2. Add ¾ cup sugar and beat until well combined.
  3. Add 2 large eggs, one at a time, beating after each addition.
  4. Mix in 1 tsp vanilla extract and ¼ cup sour cream until smooth.
  5. Scrape down the sides of the bowl as needed.
Step 5. Assemble the Cheesecake Bars
  1. Pour cheesecake filling over the cooled crust, spreading evenly with a spatula.
  2. Spoon blueberry puree in dollops across the top of the filling.
  3. Use a knife or toothpick to swirl the blueberry puree into the cheesecake batter, creating a marbled pattern.
Step 6. Bake the Cheesecake Bars
  1. Bake in preheated oven at 325°F for 35–40 minutes, or until the center is just set and edges are slightly puffed.
  2. Turn off oven and crack the door slightly; let bars cool inside for 10 minutes to help prevent cracking.
Step 7. Chill and Serve
  1. Remove from oven and cool bars completely in the pan at room temperature.
  2. Once cooled, refrigerate for at least 3 hours (preferably overnight) until fully chilled and firm.
  3. Lift bars out using parchment overhang, slice into squares, and enjoy!

Notes

🥄 Variations
Berry Swirl: Replace blueberries with raspberries, strawberries, or blackberries.
Citrus Twist: Add 1 tbsp lemon zest to the cheesecake filling for extra brightness.
Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
Mini Cheesecake Cups: Make in lined muffin tins for portable single-serve desserts.
❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! Use straight from the freezer; no need to thaw.
2. How do I keep cheesecake bars from cracking?
Avoid overmixing the batter, bake at low heat, and cool gradually with oven door cracked.
3. Can I double the recipe?
Yes, double and bake in a 9×13-inch pan. Bake time may increase by 5–10 minutes.
4. Why cool in the oven?
It helps prevent cracks by reducing temperature shock.
5. Can I make these ahead?
Absolutely! Chill overnight for best texture.
6. Can I skip the swirl?
Yes, but the blueberry swirl adds flavor and beautiful presentation.
7. Why room temperature ingredients?
They mix more evenly, preventing lumps.
8. What can I use instead of sour cream?
Plain Greek yogurt works well.
9. How do I know when they’re done?
Edges should be set and center slightly jiggly; they’ll firm up as they cool.
10. Can I add a crust layer on top?
You can sprinkle a crumble or streusel on top before baking for a crunchy twist.
🏁 Conclusion
These Blueberry Swirl Cheesecake Bars are a show-stopping dessert with rich, creamy cheesecake, bright blueberry swirls, and a buttery graham cracker base. They’re easy to make yet impressive enough for any occasion—just be prepared for them to disappear fast! Perfect for parties, potlucks, or when you want a special homemade treat.