Blueberry Swirl Cheesecake Bars

I made these blueberry swirl cheesecake bars for a summer brunch when I wanted something elegant but easy to slice and share and I’d just picked up a huge basket of blueberries from the farmers market so they had to be the star. I didn’t feel like making a whole cheesecake and that’s when the bar version came to life and I’ve never looked back.

They came out creamy and smooth with a bright berry tang and that dreamy swirl on top that always impresses guests even though it’s super simple to do. Now I make these bars whenever I need a guaranteed crowd-pleaser for showers and picnics and cozy coffee dates with friends.

Ingredients

• Here’s what I use for this luscious dessert. You can use fresh or frozen berries!
• Graham cracker crumbs – Form the buttery crust that gives these bars their satisfying base.
• Butter – Helps bind the crust and adds a rich toasty flavor.
• Cream cheese – The smooth and tangy heart of the cheesecake filling.
• Granulated sugar – Sweetens the filling just enough without overpowering.
• Eggs – Help set the cheesecake and give it structure.
• Vanilla extract – Adds warm sweetness and balances the berry flavor.
• Blueberries – Used to create the vibrant fruit swirl on top.
• Lemon juice – Enhances the blueberries and adds brightness.
• Cornstarch – Thickens the blueberry sauce for perfect swirling.

Tools You’ll Need

• 8×8 baking pan – Ideal for thick even cheesecake bars that slice neatly.
• Mixing bowls – One for the crust and one for the filling to keep everything smooth.
• Hand or stand mixer – Makes blending the cream cheese super easy and lump-free.
• Saucepan – For cooking the blueberry sauce until thick and jammy.
• Spatula – Helps smooth the cheesecake filling evenly into the pan.
• Toothpick or knife – Perfect for creating pretty blueberry swirls before baking.
• Parchment paper – Makes lifting the bars out of the pan a breeze.

Instructions

Step 1

I start by preheating my oven to 325°F and lining an 8×8 baking pan with parchment paper leaving some overhang to make removal easier later.

Step 2

Then I mix graham cracker crumbs and melted butter in a bowl until the texture feels like wet sand and I press it firmly into the bottom of the pan to form the crust. I bake it for 8 minutes just to set.

Step 3

While the crust bakes I make the blueberry swirl by simmering blueberries lemon juice sugar and cornstarch in a saucepan until thickened then I let it cool slightly.

Step 4

In a separate bowl I beat the softened cream cheese with sugar until smooth then I mix in eggs one at a time followed by vanilla extract.

Step 5

I pour the cream cheese mixture over the cooled crust and then drop spoonfuls of the blueberry sauce over the top. Using a toothpick I swirl the sauce gently to create that signature marble effect.

Step 6

I bake the bars for about 35–40 minutes or until the center is just set and the edges look puffed. After baking I let them cool completely and then chill them in the fridge for at least 3 hours or overnight.

Step 7

Once fully chilled I lift them out using the parchment and cut them into squares then top each bar with a fresh blueberry for that perfect finish.

Tips

If you want extra lemon flavor add a little zest to the cheesecake batter. I’ve also tried this with raspberry sauce and it’s equally stunning. For super clean slices I run my knife under warm water and wipe it between cuts. These bars also freeze well—just wrap them individually for a make-ahead treat!

Ways to Serve

These blueberry swirl cheesecake bars are perfect on a dessert table or served with afternoon tea. I’ve also used them as a beautiful addition to brunch spreads and they make a fantastic make-ahead option for any celebration. Serve with a dollop of whipped cream if you’re feeling fancy!

Frequently Asked Questions

Can I use frozen blueberries for blueberry swirl cheesecake bars?

Yes you can use frozen blueberries just simmer them a bit longer when making the sauce to thicken properly.

How long do blueberry swirl cheesecake bars last?

They stay fresh in the fridge for up to 5 days and can also be frozen for up to 2 months.

Do I have to prebake the crust?

Yes a quick bake helps the crust hold up under the filling and prevents sogginess.

Can I make these bars gluten-free?

Absolutely! Just use gluten-free graham crackers for the crust and follow the same steps.

See You in the Kitchen

I hope these blueberry swirl cheesecake bars bring a pop of joy and color to your table! They’re one of my favorite ways to bake with berries and I’d love to know how yours turn out or what fun twists you add.

Happy Cooking!

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