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Blueberry Swirl Cheesecake Bars

Blueberry swirl cheesecake bars with a buttery graham cracker crust and a smooth, creamy filling baked at 325°F. Fresh blueberry sauce simmers to thicken, then you swirl it on top before baking for a set, sliceable center.
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Prep Time 20 minutes
Cook Time 43 minutes
Chill time 4 hours
Total Time 5 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Blueberry Swirl
  • 1.5 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.67 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup sour cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake the crust
  1. Preheat your oven to 325°F (165°C).
  2. Line an 8×8-inch baking pan with parchment paper.
  3. Mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
  4. Press the crumb mixture firmly into the bottom of the pan.
  5. Bake for 8 minutes, then cool slightly.
Make the blueberry swirl
  1. In a small saucepan, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch.
  2. Cook over medium heat for 5–7 minutes, stirring, until thickened.
  3. Blend until mostly smooth, then cool.
Make the cheesecake filling and assemble
  1. Beat cream cheese and granulated sugar until smooth.
  2. Add eggs one at a time, mixing after each addition.
  3. Mix in vanilla extract and sour cream until smooth.
  4. Pour cheesecake filling over the crust.
  5. Drop spoonfuls of blueberry sauce over the cheesecake.
  6. Use a knife to create decorative swirls through the topping.
Bake, cool, and chill
  1. Bake for 35–40 minutes at 325°F (165°C), until the center is set.
  2. Cool completely, then refrigerate for at least 4 hours.
  3. Slice into bars and serve.

Notes

For the cleanest slices, chill until fully firm (at least 4 hours) and wipe your knife between cuts. Store covered in the refrigerator for up to 4 days; freeze bars in a sealed container for up to 2 months. For a lighter option, replace sour cream with plain Greek yogurt for a similar tang.