Blueberry Swirl Cheesecake Bars
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.
Prep Time15 mins
Cook Time55 mins
chill time2 hrs
Total Time1 hr 10 mins
Servings: 16 servings
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.