This recipe barely even happened. I was going about my week, flat out busy and not feeling very inspired until I scrolled past my old strawberry lemonade cheesecake bars. Then, I needed cheesecake!
Blueberries aren’t crazy expensive right now so I baked up some blueberry swirl cheesecake bars last night. They should pair well with our Netflix date on the schedule later.
To get the swirl I combined blueberries and sugar over high heat, similar to making jam. Then blended them a bit to smooth it out. Once you pour the cheesecake in just spoon the blueberry mixture over top and use a knife to drag it through. So pretty! Cherries, strawberries or raspberries would be a good alternative.
- 1½ cups graham crumbs
- 2 tbsp. sugar
- ⅓ cup melted butter
- 2 - 8oz blocks cream cheese, softened
- ¾ cup sugar
- 1 tbsp. flour
- ½ tsp vanilla
- 2 eggs
- ½ cup blueberries
- ½ cup sugar
- Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
- In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
- Meanwhile place the cream cheese, sugar and flour in a large bowl and beat until light and fluffy.
- Stir in the vanilla and eggs until well combined.
- Prepare the blueberries by cooking them over med-high heat with the sugar until thickened. About 5 minutes then give them a quick pulse in the blender.
- Pour the cheesecake batter evenly over the baked crust. Drop spoonfuls of the blueberry mixture over the top and lightly swirl with a knife.
- Bake for 40 minutes.
- Cool on a rack and then place in the fridge overnight.
- Store in the fridge.