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Creamy Blueberry Swirl Cheesecake Bars

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These creamy blueberry swirl cheesecake bars feature a buttery graham cracker crust, velvety cheesecake filling, and a bright homemade blueberry compote swirled throughout. They’re easy to make, perfect for any occasion, and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 ½ cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, room temperature

Instructions

  1. Make the blueberry compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries start to burst and release juices (about 5 minutes). Smash some berries with a spoon if desired. Stir in cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool completely.
  2. Prep the crust: Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Mix graham cracker crumbs, sugar, and salt in a bowl. Pour in melted butter and stir until moistened. Press firmly into the bottom of the pan. Bake for 10 minutes until fragrant and lightly golden. Set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides. Add sugar and beat for another minute until fluffy. Add eggs one at a time, beating on low after each just until incorporated. Add vanilla and sour cream, mix on low until just combined.
  4. Assemble the bars: Pour cheesecake filling over pre-baked crust and spread evenly. Drop spoonfuls of cooled blueberry compote over the top (6-8 dollops). Use a knife or toothpick to gently swirl compote into filling with a few figure-eight motions.
  5. Bake: Place pan in center of oven and bake at 325°F (160°C) for 35-40 minutes. Edges should look set and slightly puffed, but center should still jiggle slightly. Turn off oven, crack door open, and let bars cool inside for 30 minutes.
  6. Chill: Remove pan from oven and let cool completely on a wire rack. Transfer to refrigerator and chill for at least 4 hours, preferably overnight. Cut into squares using a hot knife for clean slices.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The water bath is not necessary for these bars. Use a hot knife for clean slices. Chill overnight for best texture and flavor. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: cheesecake bars, blueberry swirl, easy dessert, homemade cheesecake, blueberry cheesecake bars, graham cracker crust, cream cheese dessert

Find it online: https://emacrave.com/creamy-blueberry-swirl-cheesecake-bars-easy-homemade-best/