Blueberry Swirl Cheesecake Bars
A buttery coconut crust, rich cheesecake filling, and swirls of blueberry equals a dreamy combination of creamy, fruity, and crunchy in every bite.
How long will it take?
Makes 16 bars
What’s the serving size?
1 hour plus chilling time
What do I need?
For the base
- 1 cup plain sweet biscuit crumbs
- ¾ cup shredded coconut
- ¼ cup caster sugar
- ½ cup unsalted butter, melted
- Pinch of salt
For the cheesecake
- 450 g cream cheese, softened
- ½ cup caster sugar
- 2 eggs
- ½ cup Greek yoghurt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp plain flour
For the Blueberry Swirl
- ¾ cup blueberries
- 1 ½ tbsp caster sugar
- 1 tsp lemon juice
- 1 tsp cornflour
- ¾ cup coconut flakes
How do I make it?
- Preheat oven to 180C.
- Line a 20-centimetre square cake tin with baking paper, leaving a 5-centimetre overhang.
- Combine biscuit crumbs, shredded coconut, sugar, butter, and salt in a bowl. Press this mixture into the bottom of the cake tin and bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool.
- Reduce oven temperature to 160C.
- Meanwhile make the Blueberry Swirl by adding blueberries, sugar, lemon juice, and cornflour to a small saucepan over medium heat.
- Cook, stirring until the mixture thickens slightly, about 7 minutes. Set aside to cool while you prepare the Cheesecake filling.
- Using an electric mixer beat cream cheese and sugar until smooth and fluffy.
- Add eggs, one at a time, mixing until incorporated.
- Stir in yoghurt, vanilla, lemon zest and flour.
- Pour filling over the cooled base.
- Dollop Blueberry Swirl mixture on top and use a skewer or knife to swirl through the mixture.
- Sprinkle coconut flakes evenly over the top and bake for 35-40 minutes or until the centre is set but still slightly jiggly. If the coconut starts to brown too quickly, cover loosely with foil.
- Cool at room temperature and then refrigerate overnight to set.
- Use the overhanging baking paper to remove the Cheesecake from the cake tin.
- Slice into squares with a sharp knife.
TOP TIPS
- Cheesecake Bars will keep in the fridge for up to 5 days, covered.
- You can freeze (whole or sliced) for up to 1 month. Thaw in the fridge before serving.
