Ingredients
For the cheesecake batter:
- 8 oz (225 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream or Greek yogurt
- 2 tablespoons all-purpose flour
- Pinch of salt
For the blueberry swirl:
- 1 cup (150 g) fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the base:
- 1½ cups (150 g) graham cracker crumbs
- 5 tablespoons (70 g) melted butter
- 2 tablespoons sugar
Instructions
- Prepare the blueberry sauce:
Add blueberries, sugar, lemon juice, cornstarch, and water to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and the mixture becomes thick. Let it cool. - Make the crust:
Mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into a lined 8-inch (20 cm) square baking pan. - Prepare the cheesecake filling:
Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, then mix in vanilla, sour cream, flour, and salt. Do not overmix. - Assemble:
Pour the cheesecake mixture over the crust. Spoon small amounts of the blueberry sauce on top. Use a toothpick or knife to gently swirl the blueberry mixture through the cheesecake. - Bake:
Bake in a preheated oven at 325°F (160°C) for about 35–45 minutes, until the edges are set but the center still has a slight jiggle. - Cool completely:
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight. - Cut and serve:
Remove from the pan, cut into small squares, and top with extra blueberry compote if desired.
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 4–5 days. They can also be frozen for up to 2 months.
Tip: For the rich purple-and-golden look in the photo, use plenty of blueberry compote on top and create deep swirls with a toothpick before baking.