Lemon Cheesecake Blueberry Swirl Bars are a rich and creamy with swirls of fresh blueberry sauce throughout.
I love cheesecake. It’s my favorite pie…or is it a cake? I’m never really sure where it falls in the cake-pie genre. And lemon and blueberries are a happy combination. These blueberry swirl cheesecake bars are just the right combination of tart to sweet. The blueberry swirl could just as easily be raspberry or blackberry. Follow the recipe for the blueberry sauce and adjust the sugar according to the sweetness of your berries.
Save the remaining sauce for pancakes or to slather on a muffin or slice of toast.
Enjoy the lemon cheesecake blueberry swirl bars recipe!
Lemon Cheesecake Blueberry Swirl Bars
I used gluten free gingersnap cookies, but regular cookies would work just as well.
Ingredients
- 1 cup ground gingersnap cookies
- 3 Tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese regular or reduced fat
- 1/2 cup sugar
- Zest of one lemon
- 4 Tablespoons lemon juice
- 1/2 cup sour cream
- 2 extra large eggs
- Blueberry sauce
- 1 cup blueberries
- 2 Tablespoons sugar
- 2 teaspoons cornstarch
- 2 Tablespoons lemon juice
- 2 Tablespoons water
Instructions
- Preheat oven to 325 degrees F. Line a 8″ X 8″ baking pan with foil or parchment, with ends extending over the sides for easy removal after baking.
- Mix crumbs, 3 Tablespoons sugar and melted butter. Press mixture into the bottom of the prepared pan. Bake 10 minutes or until lightly golden brown.
- Mean while prepare Blueberry Sauce
- Beat cream cheese, 1/2 cup of sugar, lemon juice and zest in a large mixing bowl fitted with paddle. Add sour cream, mix well. Scrape down sides. Add eggs, mixing just until blended.
- Pour batter over prepared crust. Drop spoonfuls of Blueberry Sauce over batter and run a knife or chopstick through sauce for swirl effect.
- Bake at 325 degrees F. for 30-35 minutes, or until center is nearly set. Cool.
- Refrigerate at least 4 hours or overnight. Store in refrigerator.
- Blueberry Sauce
- Pulse berries, 2 Tablespoons sugar, cornstarch, 2 Tablespoons lemon juice and water in a food processor about 1 minute, until berries are finely chopped.
- Heat in a small saucepan over medium low heat until sugar is dissolved and sauce is deep purple and shiny, about 2-3 minutes.
Tried this recipe?Let us know how it was!
Want more cheesecake dessert recipes?
Shamene@sayitwithcake says
These look amazing! pinned!
Cynthia says
Thank you Shamene!
allie @ Through Her Looking Glass says
These look TO DIE FOR Cynthia. I was unaware of National blueberry Cheesecake Day. This recipe will be perfect to celebrate with. Sure do love blueberries and lemon.
Cynthia says
Thanks Allie! I think blueberries and lemon are a great combination! It seems as though there’s a national day for everything!
Cynthia says
Thank you Allie! I think there’s a day for just about everything!
Catherine says
Pie, cake, bars, I don’t care what you call it, I love it! Your blueberry swirl sounds magnificent…what a delicious treat. xo, Catherine
Cynthia says
Haha Catherine! Thank you!
Christina @ Christina's Cucina says
oooh, these look luscious and I imagine you could use fresh cherries, peaches, apricots or lots of other fruits in the blueberries’ place too! great recipe!
Cynthia says
Yes, any type of fruit would be great!
Kristi @ Inspiration Kitchen says
Cynthia, these are totally my kind of dessert. I’m digging these right now!
Cynthia says
Thank you Kristi! My favorite dessert is cheesecake, this just sends it over the top!
Sylvie says
Love the pretty swirled top.
Cynthia says
Thanks sylvie! It would be delicious (and pretty) with other fruits too!
Megan Keno says
I love cheesecake – this looks amazing!
Cynthia says
Thank you Megan!
Kimberly says
You had me at lemon … and cheesecake … and blueberry! And that sauce? I think I could slather it on anything!
Dorothy at Shockingly Delicious says
So, so pretty. My hand just wants to reach through the screen and nab one off your plate. Maybe I’ll just nab the WHOLE plate. Who me?
Christy@ Confessions of a Culinary Diva says
Great dessert for summer entertaining, office parties, potlucks – fresh, fun & festive!
Carol says
These look soooo good and easy enough for a non-baker like me! Would be easy for me to eat the whole pan, too!
Cynthia says
lol Carol! that’s the problem around here too!
fabiola@notjustbaked says
Wow, these look amazing! I am so making these. I have a bunch of fresh blueberries waiting to be dessert!
Steph @ Steph in Thyme says
I’ve got my eye on that blueberry sauce, I love how rich it looks, but sounds so simple to make.
Cynthia says
Steph, yes easy and perfect for pancakes or ice cream too!
Susan says
So pretty! That blueberry swirl is amazing!
Cynthia says
Thank you susan!
Faith (An Edible Mosaic) says
What a pretty cheesecake! That swirl really makes it special, and I love the use of gingersnap crumbs here!
Cynthia says
Thank you Faith!
Matt @ Plating Pixels says
Yum! I could totally enjoy that blueberry sauce on waffles or ice cream!
Cynthia says
Yep! I think we might have topped our pancakes with it the next morning! I like having fruit sauces as a change from chocolate!
Patricia @ Grab a Plate says
These look just scrumptious, Cynthia! I absolutely love the blueberry sauce, and how nice with the lemon juice.