Elevate Your Cheesecake Bar With Fresh Fruit Flavors!

This recipe has become a great hit over at Chef In Training! It has received lots of wonderful comments from readers – let’s have a look at what they’ve had to say about it:


I’m such a sucker for lemon and cream cheese together (if blueberries are in the mix, well then that’s just a lovely bonus)!


Hi Nikki! My name is Ruby and I’m 9 years old. I’m learning how to cook and I made these today with my grandma Jane and they are awesome!! She made a blueberry sauce to serve on the top which made them even more incredible!






  • 1¼ cups graham cracker crumbs

  • 4 Tablespoon melted butter

  • 2 Tablespoons sugar

Cheesecake Filling

  • 16 ounce cream cheese softened

  • ½ cup sugar

  • 2 eggs

  • 2 Tablespoon lemon zest

  • 4 Tablespoons lemon juice

Blueberry swirl

  • ½ cup blueberries

  • 2 Tablespoon sugar



Preheat oven to 325 degrees F. Spray an 8×8 baking dish with cooking spray.

Mix graham cracker crumbs, butter, and sugar together. Press down into the baking dish and bake at 325 degrees F for 10 minutes. Remove from oven and let cool.

Beat cream cheese and sugar. Add eggs one at a time, beating in each egg. Add lemon juice and lemon zest, beat again. Pour over graham crust.

Place blueberries and sugar in a blender and blend until smooth. Spoon blueberry mixture into several spots onto the filling mixture. Use a knife to swirl.

Bake for 35-40 minutes.

Cool completely then refrigerate for 3 hours before serving.





Quick Tip: You can try using your favorite berries instead of blueberries!

Thanks to Chef in Training for this heavenly dessert!

Leave a Reply