These Blueberry Swirl Cheesecake Bars are exceptionally thick and creamy with a homemade blueberry sauce and a buttery graham cracker crust! Enjoy them as a summer treat or any time of the year!
All of the dessert bar recipes you will find on Beyond the Butter®, like my Lemon Bars, 7-Layer Magic Cookie Bars, and Classic Fudge Nut Bars, are easy to make, taste delicious, and are perfect for just about any occasion, and these luscious blueberry swirl cheesecake bars are no exception.
They’re thick and creamy, packed with a ton of blueberry flavor, and baked to perfection in a buttery graham cracker crust. They’re simply perfect for those who crave something rich with a touch of tangy.
I love this recipe in particular because if you’re one to shy away from making cheesecakes because of the water baths and how time-consuming they can be, you’ll find these blueberry cheesecake bars to be the way to go!
And if you’re here because you’re a big blueberry dessert fan, then definitely check out my Blueberry Crumble Pie, Lemon Blueberry Scones, and Blueberry Bundt Cake recipes!
Table of Contents
Why You’ll Love This Recipe
- The taste. With a homemade blueberry sauce, creamy vanilla cheesecake, and buttery graham cracker crust, this is a wonderful treat!
- Incredible texture. The cheesecake is thick and creamy, with each bite giving you plump and juicy blueberries from the sauce and a little crumble from the graham cracker crust.
- An easy-to-make cheesecake bars recipe. Don’t let the homemade blueberry sauce trip you up; it’s really very easy to make! It needs to cool completely before it is added to the blueberry cheesecake bars, but it cools quickly when poured into a glass bowl.
- Perfect for any time of the year or occasion. Whether it’s for a summer picnic, a coworker’s birthday, or a family get-together, these blueberry swirl cheesecake bars will surely be a hit!
Ingredients Needed
The ingredients shown below are used to make this easy blueberry cheesecake bars recipe. Items noted in the bulleted list are key ingredients that needed a bit more explanation.
- Fresh Blueberries. You can also use frozen, unthawed blueberries. However, your sauce may be thinner with frozen blueberries.
- Cornstarch. This thickens the blueberry sauce. Make sure you bring the sauce to a boil before reducing it to low heat, as this activates the cornstarch.
- Lemon Juice. You can use juice from a fresh lemon (my preference) or a bottle if that is all you have on hand.
- Cream Cheese. Only use the block-style cream cheese, not the spreadable kind you see in the plastic tubs.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make these homemade blueberry swirl cheesecake bars. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Blueberry Sauce
Quick Tip: Make the blueberry sauce first because it needs time to cool completely before it’s added to the top of the cheesecake filling. If you like, you can make it a few days before making the blueberry cheesecake bars. Store it in an airtight container.
Step 1. Make the homemade blueberry sauce. Add the blueberries, cornstarch, lemon juice, vanilla extract, and sugar to a medium-sized saucepan (Image 1). Over medium-high heat, bring the ingredients to a boil (Image 2). Reduce to low heat, continuing to stir for 10-15 minutes or until the mixture thickens (Image 3). Pour the blueberry sauce into a glass bowl to cool completely (Image 4).
Graham Cracker Crust
Quick Tip: The graham cracker crust can be made using a food processor, or place all of the graham crackers into a sealed bag and smack with a rolling pin, spoon, or spatula until all the crackers are crushed into fine crumbs.
Step 2. Make the graham cracker crust. Add the graham crackers to a food processor (Image 1), then pulse into fine crumbs. Pour in the melted butter, then pulse to combine (Image 2). Add it to the prepared 8-inch square baking pan, spread out, then press down using the bottom of a measuring cup (Image 3). Bake for 10-12 minutes at 350ºF (Image 4). Let cool slightly while you make the cheesecake filling.
Cheesecake Filling
Quick Tip: Make sure your cream cheese and eggs are both at room temperature before starting. It also helps to have your flour sifted.
Step 3. Make the cheesecake filling. Beat the cream cheese first until it is smooth, creamy, and light in texture (Image 1). Add the sugar, eggs, egg white, vanilla extract, and all-purpose flour, mixing until it is nice and smooth (Images 2 and 3). Be careful not to overmix, which can cause cracking as the cheesecake bars bake. Pour in the cheesecake batter over top of the slightly cooled graham cracker crust (Image 4).
Step 4. Swirl in the blueberry sauce and bake. With a spoon, add the blueberry sauce all over the top (Image 5). Then using a knife or toothpick, swirl the blueberry sauce around to create a marble effect (Images 6 and 7). Top with additional fresh blueberries, if you desire. Bake for 45-50 minutes at 325ºF (Image 8). They are okay to remove with a little jiggle to the center of them. They will set as they cool.
Allow them to cool completely before you move them to the refrigerator to chill for a minimum of two hours or overnight.
Recipe FAQs
I used this 8-inch square USA pan to make these easy blueberry cheesecake bars. It’s my favorite pan to use for the majority of my bars and brownie recipes!
No. Adding a parchment paper sleeve isn’t required but is recommended if you find cutting them outside of the pan is easier. To prevent the sides of the sleeve from dropping into your cheesecake bars, crease them at the edge so the sides fold over. I have not done this, but I have also seen people use metal binder clips.
Yes. It’s totally okay for the center to have a little jiggle to it when you remove it from the oven. It will set as it cools down to room temperature. Overbaking can lead to major cracks on top of the bars. Not to worry though, they will still taste good!
Yes, unthawed blueberries will work. You may notice your sauce is a little runnier than if using fresh. If you prefer, you can thaw them first.
Yes. In order for them to properly set, they need to chill in the refrigerator for a minimum of 2 hours or—my preference—overnight.
Enjoy More Cheesecake Recipes!
If you tried this Blueberry Cheesecake Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Blueberry Swirl Cheesecake Bars
Equipment
- Stand Mixer or hand mixer
- Food Processor for graham cracker crust
Ingredients
Homemade Blueberry Sauce
- 2 cups Fresh Blueberries, rinsed (or frozen, unthawed Blueberries)
- 2 tsp Cornstarch
- 1 tbsp Lemon Juice, store-bought or from lemon
- 1 tsp Vanilla Extract
- 1/4 cup Granulated Sugar, or Pure Cane Organic Sugar
Graham Cracker Crust
- 14 Graham Crackers (from 1 1/2 graham cracker sleeves), processed into fine crumbs
- 6 tbsp Unsalted Butter, melted
Cheesecake Filling
- 16 oz Cream Cheese, (2, 8 ounce bars) room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs , room temperature
- 1 Large Egg White, room temperature
- 1 1/2 tsp Vanilla Extract
- 3 tbsp All-Purpose Flour, sifted
Instructions
Homemade Blueberry Sauce
- Using a medium-size sauce pan over medium-high heat, bring the fresh blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar to a boil, stirring constantly.2 cups Fresh Blueberries, 2 tsp Cornstarch, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, 1/4 cup Granulated Sugar
- As you continue to stir, reduce the heat and simmer for 10-15 minutes. The blueberries will break down into juices as the rest of the mixture thickens.
- Remove from heat and pour into a glass bowl to cool completely.
Graham Cracker Crust
- Spray the bottom and sides of an 8-inch square baking pan with a flour-based baking spray, then (optional) place a parchment paper sleeve into the pan, creasing the 2 sides at the edge so the paper doesn't fall into the batter as it bakes. Lightly spray the parchment paper with the baking spray. Set aside.
- Adjust the oven rack to the 2nd level mark (just above center) and preheat the oven to 325ºF.
- Using a food processor, pulse the graham crackers into fine crumbs. Add in the melted butter and pulse until the mixture is combined. The texture of the graham cracker crust will be like a wet sand. You can also combine the two ingredients in a mixing bowl.14 Graham Crackers (from 1 1/2 graham cracker sleeves), 6 tbsp Unsalted Butter
- Spoon the graham cracker crust mixture into the prepared baking pan, pressing down to level the crust using the bottom of a drinking glass or measuring cup.
- Bake for 8-10 minutes at 325ºF. Remove from the oven and allow to cool slightly while you make the cheesecake filling.
Cheesecake Filling
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until it's smooth, creamy, and light in texture (4-5 minutes). Scrape down the sides of the bowl with a spatula as needed.16 oz Cream Cheese
- Add in the eggs, egg white, vanilla extract, granulated sugar, and sifted all-purpose flour, and beat together until just combined. Be careful not to over mix.1/2 cup Granulated Sugar, 2 Large Eggs, 1 Large Egg White, 1 1/2 tsp Vanilla Extract, 3 tbsp All-Purpose Flour
Assemble the Blueberry Swirl Cheesecake Bars
- Pour the cream cheese filling over top of the slightly cooled graham cracker crust. If needed, level and smooth with a spatula.
- Spoon the cooled, thickened blueberry sauce over top of different areas of the cheesecake filling. Then, with a knife or toothpick, swirl the sauce around to create a marbled effect.
- Place in the oven and bake for 45-50 minutes at 325ºF. It's okay to remove the cheesecake bars from the oven if they still have a little jiggle to the center.
- Remove from the oven and allow the cheesecake bars to cool completely before moving them to the refrigerator to chill and set for a minimum of 2 hours or—the best option—overnight.
- Keep the blueberry swirl cheesecake bars in an airtight container in the refrigerator for up to a week. You can also freeze the bars individually. See notes for details.
Video
Notes
- Adding a parchment paper sleeve isn’t required, but it is recommended if you find cutting them outside of the pan to be easier.
- If adding the parchment paper sleeve, I recommend spraying the pan with a little baking spray before and after adding the paper.
- It’s totally okay for the center of your blueberry cheesecake bars to have a little jiggle to it when you remove it from the oven.
- If you don’t want to use fresh blueberries, you can use frozen, unthawed blueberries. If using frozen, you may find your homemade blueberry sauce to be on the thinner side.
- The cheesecake bars need to be cooled completely before you place them in the refrigerator to chill for a minimum of 2 hours or—my preference—overnight.
- To freeze the cheesecake bars individually, carefully wrap each one twice in plastic wrap and store in a freezer bag or tightly sealed container where they’ll keep for up to 1 month. The cheesecake bars should be cooled completely and chilled before freezing.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Good
Hello, if I’m using store bought graham cracker crumbs, do you know how much I’ll need? I have an open box and want to be sure I have enough. Thanks!
Hi Rachel! I believe it would be about 2 cups of graham cracker crumbs. If you have a scale, I share the grams for it. Hope this helps!
Hi, just wanted to let you know that every time I clicked on “print recipe” it opens the whole post and does not print. Thanks.
Hi, thanks for letting me know. I looked into it, and when I click on both the ‘Print Recipe’ at the top and within the recipe card below I’m taken directly to the full printable recipe screen. You might want to clear your search browser’s cache and/or exit out of the search browser and try it again. Hope this helps!
I’ve made this 2 times, it always tastes great, but I was unhappy with the most of the blueberries going to the bottom of the bar. The second time I still followed the ingredients but after I poured the cheesecake mixture on the cooled crust I baked it for 15 minutes at 350 and then cooled it. After about 1/2 hour I poured the blueberries on the cake and mixed it in. This helped the blueberries stay inside the bar and not the bottom. It’s a great recipe that’s easy and should be made by all bakers that love their cheesecake with fruit.
I have to say – I was tentative about making anything cheesecake related since I hear it can be tricky, but this recipe was super easy to follow! The bars are creamy and delicious. I ended up making another batch of the blueberry sauce to top each bar off with as well! I’ll be using that sauce as a topping for Belgian waffles in the future 😋
I’m so glad they were a hit! And I appreciate you sharing them on Instagram too! Enjoy the blueberry sauce on the waffles…that sounds awesome!
If I want to make it in 9 x 12 pan, do you double the recipe?
Hi Malarie! I would say just for a guess that yes, that would be the correct pan size to use when doubling this recipe. But I never tested it this way so I can’t say for certain, sorry!
can these be baked and then frozen?
Hi! I haven’t tried freezing this so can’t say for certain how they would turn out. Sorry!