Description
Luscious white chocolate cheesecake marbled with vibrant blueberry puree on a buttery graham crust — creamy, fruity perfection in every square.
Ingredients
- Cream cheese (16 oz, softened)
- White chocolate (6 oz, melted)
- Fresh or frozen blueberries (1 cup)
- Graham cracker crumbs (1½ cups)
- Butter (4 tbsp, melted)
- Sugar (½ cup)
- Eggs (2 large)
- Vanilla extract (1 tsp)
- Lemon juice (1 tbsp)
- Whipped cream & fresh blueberries (for topping)
Instructions
- Make crust: Mix graham crumbs with melted butter and press into a parchment-lined 8×8 pan; bake 8 minutes and let cool.
- Prepare blueberry swirl: Simmer blueberries and lemon juice until thickened; blend and cool.
- Mix cheesecake filling: Beat cream cheese and sugar until smooth. Add melted white chocolate, vanilla, and eggs one at a time.
- Layer & swirl: Pour batter over crust, spoon blueberry puree on top, and swirl gently with a toothpick.
- Bake: Bake 35–40 minutes until edges set but center jiggles slightly. Cool completely.
- Chill: Refrigerate at least 4 hours or overnight for perfect slicing.
- Garnish: Top with whipped cream, fresh blueberries, and mint leaves before serving.
Notes
- For best results, use full-fat cream cheese.
- Ensure the white chocolate is fully melted and cooled before adding to the mixture.
- Let the cheesecake bars chill overnight for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg