Sweet and Berryfull, these small, cute and delicious Blueberry Chamomile Cheesecake Bars are my favorite summer Cheesecake recipes. It's easy, creamy, light, and berryful with the perfect buttery cracker crust on the sides and the bottom.
These Blueberry Chamomile Cheesecake Bars are unlike any other Blueberry dessert recipe or Cheesecake recipe which you've had before. It's sweet and refreshing with the earthy flavor of Chamomile and Lemon in every bite. It has a buttery and tall Cracker crust on the outside with a Blueberry Pie filling and Cheesecake filling mix int he center and topped with some more Blueberry sauce, freshly grated lemon zest and some Chamomile for that extra zing! This is really easy to bake and is my favorite Berryful Summer Cheesecake Bar recipe.
I've been wanting to make these Blueberry Swirl Cheesecake Bars for the longest time you guys! The gorgeous white and purple swirl on top of creamy cheesecake bars gets me so excited and ready to bake always. However, yesterday I saw this gorgeous Strawberry Chamomile Cheesecake recipe by Half Baked Harvest, and this idea to use Chamomile in my Blueberry filling struck me. And then I thought of baking these Blueberry Chamomile Swirl Cheesecake Bars.
Blueberry Swirl Cheesecake is actually a really easy recipe. My Mom just loves Blueberries and since it's July, it's her favorite time fo the year and one of the reasons is Blueberries. I have had so many fresh Blueberries at home from the Sunday Farmer's Market that I had made up some Blueberry Pie filling and stored it. You can learn how to make Blueberry Pie filling at home here.
So, I've been wanting to use this up quickly because these do not last long. Or even if it does, I feel it just loses out the fresh taste and lemony fragrance once it's stored for over a week.
I have already made a Classic Blueberry Pie this summer and this was the only recipe which I've been wanting to try ever since!
Making the Graham Cracker Crust
Make the graham cracker crust by combining the graham cracker sheet with melted butter. It should have a wet sand-like consistency. It will make it easier for you to line.
To make the tall edges on the sides, gently push some of the fillings on the sides and use your thumb to make the edges.
It's very important to crimp your crust using your fork so that it doesn't rise once it gets baked.
How to make Blueberry Chamomile Sauce
To make this sauce you need first make your blueberry pie filling. You can refer to the link I have provided above and make it at home.
Once you've made the blueberry pie filling you should move on to prepare your chamomile tea. For this, boil a cup of water. Add 1 teaspoon of dried or fresh chamomile. In case you are using tea bags you can use two tea bags for this step. Brew the tea for a minute or two and then strain it into the blueberry pie filling. If you are using tea bags you can directly place it in your blueberry sauce and leave it like that for 2-3 minutes.
Make the Cheesecake filling
For the Cheesecake Filling, I prefer to keep my cream cheese and all other ingredients at room temperature before I use them. To make my filling I beat the cream cheese along with sugar at medium to high speed for exactly 3-minutes. Then, I add in pure vanilla extract and plain greek yogurt and beat for additional 1 minute. Lastly, I break in one egg and mix it at low speed until it just combines. I never overbeat my cheesecake filling because that is not how it's done.
Next just pour it over the crust and bake. For the swirl, I use the remaining filling that I had kept aside. And its so so so gorgeous.
A Little About the Chamomile
As you might be knowing that chamomile is in fashion. People are slowly realizing its health properties and its beauty. It should be noted that every part of the chamomile tree is edible. Starting from the stem to flowers to its leaves, everything is totally edible. Furthermore, they look so cute and gorgeous. Somewhat like small daisies. I have been drinking chamomile tea for over a year now and I am in love with it. It helps me calm down and relax after a long day.
But, a major important thing that you gotta remember is that whenever you are using it in any desserts, especially berry dessert, then it is gonna make it a little sweet. So, you gotta balance the other sweet agents that way.
Blueberry Chamomile Swirl Cheesecake Bars
- 2 Cups Graham Cracker Crumbs
- 1 Cup Melted Butter
- 1 Cup Hot Water
- 1 teaspoon Dried Chamomile or two chamomile tea bags
- 1 Cup Blueberry Pie Filling
- 16 Oz Cream Cheese 450g
- 1 Cup Granulated Sugar
- 1 tablespoon Vanilla Extract
- 3 tablespoon Plain Greek Yogurt
- 1 Large Egg at room temperature
Making the Crust
- Preheat your oven to 350F or 180C
- In a food Processor pulse the graham crackers and mix it with butter. Combine until it gets wet sand like consistency.
- Line a 9x9 inch baking tray with parchment paper. Keep some loose ends hanging out for easy removal. Pour the crumb mixture into it and even it out with a spatula. Make the edges with the help of your fingers. And crimp the base with a fork so that it doesn't rise.
- Par bake the crust at 350F or 180C for 15 minutes.
Making the Blueberry Chamomile Sauce
- Combine Fresh or Frozen Blueberries with water, cornstarch, lemon juice, and sugar. Cook over medium heat until it thickens.
- Combine Chamomile with some hot water. Stir and strain in a cup and make your fresh chamomile tea. Add the Chamomile to the blueberry pie filling and mix well to make your blueberry chamomile sauce.
Making the Cheesecake Filling
- Preheat your oven to 370F or 190C
- In a mixing bowl take cream cheese along with granulated sugar and use a handheld mixer or stand mixer fitted with a paddle attachment to beat it at medium-high speed for 3-minutes. Add Vanilla Extract and Greek Yogurt and beat at high speed for one more minute.Add one whole egg and beat at low speed until just combines. Don't overbeat. Add the Blueberry Chamomile sauce to this and stir well with spoon or spatula. Save some of the cheesecake filling and blueberry sauce to swirl later.
- Pour the cheesecake filling onto your cooled crust. Spoon the blueberry pie filling on top and swirl lightly to make a marble-like top. Bake at 370F OR 190C for 35-40 minutes or until the sides are brown and the center is slightly jiggly. After it gets baked, cool it down in the oven for 1 hour by keeping the oven door slightly open with a spoon fixed on the door. After 1 hour, let it refrigerate for additional 1-2 hours.
- Pour the remaining cheesecake filling over your baked cheesecake. Top with few spoonfuls of blueberry sauce and use the back of the spoon of a toothpick to create a swirled marble-like effect. Chill it in the refrigerator for an additional 6 hours or overnight.
- Once it has cooled down completely, cut into bars or squares and enjoy.
- You can learn how to make the blueberry Pie Filling here.
- The Cheesecake should be cooled completely and then kept for freezing.
- The Cheesecake Filling shouldn't be too thick or too thin.
- If you are not in a hurry, then you must definitely chill the cheesecake overnight as it improves the flavors significantly and gets properly set.
- There is no need for a water bath in this recipe.
- The cheesecake filling must be slightly jiggly on the top once it has baked.