Blueberry Swirl Cheesecake Bars

Oh goodness! I can't begin to tell you how amazing these are! We love them with mini chocolate chips too, but we were in such bliss, we forgot to take the picture. So for now, I'll show you these and just tell you how you can make them too. This is what you'll need for about 18-32 bars:

Photo byGinny

Ingredients:

• 4 cups fresh or frozen blueberries
• 4 tsp cornstarch
• 2 tbsp lemon juice, freshly squeezed
• 2 tsp vanilla extract
• 1/2 cup granulated sugar

Graham Cracker Crust

• 28 graham crackers, crushed into fine crumbs
• 12 tbsp unsalted butter, melted

Cheesecake Filling

• 2 16 oz packages of cream cheese, softened to room temperature
• 2/3 cup mini chocolate chips, optional
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 3 tsp vanilla extract
• 2 tbsp lemon juice, freshly squeezed
• 6 tbsp flour

Blueberry Sauce

In a saucepan, combine blueberries, cornstarch, lemon juice, vanilla extract, and sugar, stirring until blended. Heat the mixture over medium-high, stirring constantly until it comes to a boil. Once boiling, reduce the heat to medium and simmer for 5-8 minutes, stirring frequently, until the blueberries break down and the sauce thickens. Remove from heat and let cool completely.

Graham Cracker Crust

Adjust your oven rack to the second level and preheat to 325°F. Spray a 9 x 13 baking pan with non-stick spray, then line it with parchment paper, leaving some overhang on the sides. Lightly spray the parchment with baking spray and set aside.

To make the graham cracker crust, pulse graham crackers in a food processor until fine, or place them in a resealable bag and crush with a meat tenderizer. Transfer crumbs to a bowl, add melted butter, and mix until combined.

Press the graham cracker mixture evenly into the prepared pan using the bottom of a glass or measuring cup. Bake for 8-10 minutes until lightly golden, then set aside to cool while preparing the cheesecake filling.

Cheesecake Filling

Using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese on medium-high speed for 2-4 minutes until smooth and creamy, making sure to scrape down the sides of the bowl periodically.

Next, add the eggs, vanilla extract, lemon juice, granulated sugar, and all-purpose flour. Beat the mixture until it’s well combined and smooth, then fold in the mini chocolate chips, if using.

Pour the cream cheese filling over the cooled graham cracker crust, smoothing it evenly with a spatula. Then, dollop the cooled blueberry sauce over the top using a small cookie scoop or spoon.

Create a marbled effect by swirling the blueberry sauce into the cream cheese filling with a knife or toothpick, drawing vertical and horizontal lines across the surface.

Bake the cheesecake bars for 40-50 minutes, until the center jiggles slightly when the pan is gently shaken.

Cool the bars completely on a cooling rack, then refrigerate overnight. Once fully chilled, lift the cheesecake out of the pan using the parchment paper and transfer it to a cutting board and enjoy!!

Storing:

Cut into bars with a sharp knife, wiping the knife clean between cuts for clean edges. These blueberry cheesecake bars can also be frozen for up to 3 months in a freezer-safe container or bag. To thaw, refrigerate overnight before serving.