Blueberry Swirl Cheesecake Bars are a delicious treat made from cream cheese, sour cream and eggs on a graham cracker crust with a swirl of fresh blueberry purée.
Cheesecake just may be my favorite dessert and it has been FOREVER since I have shared one with you all. These Blueberry Swirl Cheesecake Bars are perfect for Easter, which is seriously approaching fast, or an other spring time gathering. As far as cheesecake goes, this is a really simple one to whip together and is really pretty! I am in love with the marbling effect from the top view!
Blueberry Swirl Cheesecake Bars
Blueberry Swirl Cheesecake Bars have minimal ingredients needed. You start with a graham cracker crust base made of just graham crackers, butter and sugar. Then move onto the next layer of cream cheese, sugar, eggs, sour cream and vanilla extract. The blueberry swirl is made of just fresh blueberries and then you can garnish with some whipped cream and a few blueberries for presentation.
Tips & Tricks
There are a few cheesecake recipes that I don’t use a water bath with and this is one of those. You certainly can to prevent cracking from the steam. To create a water bath simple place the 13 x 9 inch pan into a larger pan. Fill that larger with a bit of water- 2 inches worth. Then, bake per instructions.
Lump Free Batter
The goal when making a cheesecake is to have a silky texture free of lumps. How can we ensure this?
- Eggs and cream cheese should be warmed up to room temperature or close before beginning. I just leave these ingredients out on the counter 30 minutes- one hour before baking.
- Beat the cream cheese with sugar until smooth before adding any other ingredients.
- Eggs will be added lastly and one at a time. Gently mix.
Blueberry Swirl Cheesecake Bars
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tablespoons unsalted butter melted
- 32 ounces cream cheese (4 packages)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- whipped cream
- fresh blueberries
- Get the eggs, cream cheese and butter out to start bringing to room temperature before preparing the cheesecake.
- Heat oven to 325 degrees.
- Place graham crackers in food processor to turn into crumb. Add in 1/3 cup of the sugar and the melted butter.
- Press the graham cracker crumb mixture into the bottom of a 13 x 9 inch pan. Press the mix down with a flat surface ( I use the bottom of a measuring cup) so it is even and will hold together after cooking. I line my pan with parchment paper so you can easily remove the entire cheesecake for serving.
- Bake the crust for 10 minutes. Then set to the side to cool.
- Use a hand or stand mixer to beat the cream cheese. Add 1 cup of sugar and beat until creamy and smooth. Add vanilla extract and sour cream. Beat again. Add in one egg at a time. Blend and then pour over the crust.
- Purée the blueberries in food processor. Use a spoon to drop the purée on the top of the cheesecake. Use a knife to cut into the batter and create a marble effect.
- Bake for 45 minutes or until the center is almost set.
- Cool and then chill in refrigerator for at least 2 hours- overnight.
- Cut into 16 equal pieces. Serve with a dollop of whipped cream on top and more fresh blueberries.