What can you expect from these gorgeously marbled blueberry swirl cheesecake bars?

• A thick, crunchy, and buttery graham cracker crust
• A creamy cheesecake base that is speckled with fresh blueberries
• A perfectly sweet blueberry sauce swirled throughout the cheesecake base and spooned on top 

If all of these elements didn’t get your mouth watering, another huge plus of this recipe is that it is surprisingly easy to make! If you are also a huge cheesecake lover, especially those of the variety with fruit and a graham cracker crust, this recipe is a must try!

These bars are a delicious hybrid of a classic vanilla cheesecake and blueberry pie all in one.

Recipe used for the cheesecake bars with blueberry sauce:

Recipe link here: Blueberry Swirl Cheesecake Bars by Beyond the Butter

Jennifer, the face behind Beyond the Butter, has an in depth post with tips and tricks and even a video walk through of the recipe steps on her blog!

The gorgeous appearance of these beautifully marbled cheesecake bars is what initially drew me in. What sold me on making them was how simple the recipe is to follow! With no water bath required to bake the cheesecakes, and a crust that is only two ingredients, this is a cheesecake recipe that any novice or experienced baker will fall in love with. You don’t have to worry about buying new equipment, or praying to the cheesecake gods that it doesn’t sink or crack! 

Why I love this blueberry swirl cheesecake bar recipe:

• No water bath or fancy equipment required!
  • Making cheesecake can be intimidating, especially when you have to research what a water bath even entails to be able to start a recipe. Thankfully, these bars are rich, thick, and creamy simply by baking them in the oven – sans water bath!
• The crust is thick – The cheesecakes I dream about always have one thing in common – a thick crust. Make that a thick, golden, buttery graham cracker crust and I don’t care what flavor the cheesecake is, it’s already on the path to being delicious!
• You can use fresh or frozen blueberries – I used fresh, however it is wonderful to have the option available to use frozen if fresh blueberries aren’t available or in season.
• It freezes well – I had a few leftover bars that I did not top with extra blueberry sauce. I wrapped them in saran wrap and placed them in an airtight container in the freezer. So long as you give them time to thaw, they are just as delicious as when they are freshly made!

Tips for making the blueberry swirl cheesecake bars:

My #1 Tip – Double the blueberry sauce recipe!

Let me explain. When I first made these, I had a tiny bit of sauce left that I topped one of the cheesecake bars with. As soon as I took one bite with this extra blueberry goodness, I immediately brought back out the ingredients to make another batch. I was adamant about not serving naked bars to anyone after experiencing the difference it made. 

Adding the extra sauce brings these bars from really tasty to drop-dead delicious. My family endorsed this sentiment, with my mom asking for extra sauce and my brother (who is not a cheesecake fan) going back for seconds! It truly elevates the bars to a new level by adding this topping.

The blueberry sauce is essentially a thick compote, which also would be a delicious addition to pancakes, Belgian waffles, toast…you name it!

(Topping them with this extra sauce also helps to hide any cracks that may be on the surface of your bars after baking!)

2. Line your pan with parchment paper

If you can, try not to skip this step! It makes removing the bars from the pan so much easier and helps prevent cracking/breaking upon removal. 

3. Run your knife under hot water between slices

To have clean, sharp edges on your cheesecake bars when you slice them, use a large knife (I love this chef’s knife by Farberware – it never fails to make neat-edged cuts). After each slice, run the knife under hot water and wipe it off. The heat will help the knife move easily through the cheesecake and wiping it off will ensure crumbs aren’t transferring to the new slices.

4. Don’t over-bake the cheesecake bars

There should be a slight jiggle in the center of the cheesecake when you pull them from the oven. They will continue to bake as they cool.

Don’t be intimidated by cheesecake any longer with this easy and delicious recipe!

I never thought I would consider cheesecake recipes easy to make until recently. Between these and the mini peppermint bark cheesecakes I made over the holidays, I am proud to say I no longer am intimidated by them! If you’ve been hesitant to give a cheesecake recipe a try, this is a terrific one to start with.

These blueberry swirl cheesecake bars are an indulgent, creamy, and perfectly sweet dessert that you’ll want to keep for yourself and not want to share once you dig in! Between the crunchy and buttery graham cracker crust, a vanilla and blueberry infused cheesecake base, and thick blueberry sauce topping each bite, this medley of flavors and textures is absolutely phenomenal. 

They are the ultimate cross between a thick vanilla cheesecake and sweet blueberry pie – a match made in heaven! 

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,