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Lemon Cheesecake Bars with Blueberry Swirl

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours
Course Desserts
Cuisine American
Servings 16 servings
Calories 300 kcal

Ingredients
  

  • For the Crust:
  • 2 cups graham cracker crumbs (about 14 crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the Lemon Cheesecake Filling:
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream or Greek yogurt
  • 2 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 1 tsp vanilla extract
  • For the Blueberry Swirl:
  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch + 1 tsp water (slurry)

Instructions
 

  • Make the Blueberry Swirl : In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat 5–7 minutes until berries burst and mixture thickens. Stir in cornstarch slurry to thicken further. Cool slightly, then puree if a smoother swirl is desired. Set aside.
  • Prepare the Crust : Preheat oven to 325°F (163°C). Mix graham crumbs, sugar, and melted butter until fully combined. Press firmly into a parchment-lined 9x9 inch pan. Bake 8 minutes, then allow to cool slightly.
  • Make the Cheesecake Layer : Beat cream cheese and sugar until creamy (avoid over-mixing). Add eggs one at a time. Mix in sour cream, lemon zest, lemon juice, and vanilla.
  • Assemble u0026 Bake : Pour cheesecake filling over the crust. Dollop blueberry sauce on top and swirl gently with a toothpick. Bake 25–30 minutes — center should still jiggle lightly. Cool completely at room temp, then refrigerate at least 3 hours. Slice into bars and enjoy!