Description
These Blueberry Marble Squares are easy, hearty cheesecake bites, perfect for a quick sweet craving. They offer the rich indulgence of classic cheesecake in a simple, family-friendly form, with a delightful aroma and creamy, vibrant flavor.
Ingredients
Scale
- 16 oz full-fat cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 2 tbsp granulated sugar (for crust)
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter, melted
- 0.5 cup fresh or frozen blueberries, thawed if frozen
Instructions
- Prep the Crust: In a bowl, combine 1.5 cups graham cracker crumbs with 0.25 cup melted unsalted butter and 2 tbsp sugar. Mix well until everything is moistened and clumpy. Press this mixture firmly and evenly into an 8×8 inch baking pan lined with parchment paper, leaving an overhang on two sides for easy removal. Bake at 325°F (160°C) for 8-10 minutes, until the edges appear lightly golden and fragrant. Remove from oven and cool completely on a wire rack (this prevents a soggy crust).
- Make the Filling: Using an electric mixer, beat 16 oz softened cream cheese on medium speed for 2-3 minutes until completely smooth and free of lumps. Add 0.75 cup granulated sugar and beat until just combined, scraping down the sides. Beat in 2 large eggs one at a time, mixing only until each egg is incorporated, then stir in 1 tsp vanilla extract. (To prevent cracks, do not overmix the batter once the eggs are in; just combine until smooth and creamy).
- Prepare Blueberry Swirl: In a small bowl, gently fold 0.5 cup fresh or thawed frozen blueberries into about 0.5 cup of the plain cheesecake batter. (For a vibrant lemon twist, you could also add 1 tsp lemon zest to the main cheesecake filling here).
- Assemble and Bake: Pour most of the plain cheesecake mixture evenly over the cooled graham cracker crust in the 8×8 inch pan. Carefully dollop spoonfuls of the blueberry mixture on top of the plain batter. Add the remaining plain batter in between the blueberry dollops. Use a skewer or a thin knife to gently swirl the blueberry mixture into the plain, creating a beautiful marbled pattern. (For a richer crust, sprinkle a pinch of cinnamon into the graham cracker mix before pressing).
- Bake and Chill: Bake the cheesecake at 325°F (160°C) for 30-35 minutes. The cheesecake is done when the edges are set and lightly golden, but the center still has a slight jiggle (it will firm up as it cools). Let the pan cool on a wire rack for 1 hour at room temperature. Then, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, to ensure the cheesecake sets perfectly for clean, firm cuts. (This thorough chilling is key for perfectly portioned, delicious treats).
Notes
Patience in chilling is key for perfectly neat slices for any family dinner. Do not overmix batter once eggs are added to prevent cracks. For a richer crust, sprinkle a pinch of cinnamon into the graham cracker mix before pressing. For a vibrant lemon twist, add 1 tsp lemon zest to the main cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (70 g)
- Calories: 300 calories
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: cheesecake bites, Blueberry Marble Squares, easy dessert, family-friendly, baked cheesecake, graham cracker crust, cream cheese, blueberries, make-ahead, comforting