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Lemon Cheesecake Blueberry Swirl Bars are a rich, creamy lemon cheesecake bars with swirls of fresh blueberry sauce throughout. | WhatAGirlEats.com
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5 from 3 votes

Lemon Cheesecake Blueberry Swirl Bars

I used gluten free gingersnap cookies, but regular cookies would work just as well.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 12 -16
Author: Cynthia


  • 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


  • 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.