No Bake Blueberry Swirl Bars (Printer-Friendly Version)
Creamy cheesecake bars with rich blueberry swirl atop a crisp Biscoff cookie crust, ideal for make-ahead treats.
# Required Ingredients:
→ Blueberry Swirl
01 -
150 g frozen blueberries
02 -
50 g light brown sugar
03 -
15 ml fresh lemon juice
04 -
1 whole egg, whisked
05 -
30 g unsalted butter
→ Biscoff Crust
06 -
180 g Biscoff cookie crumbs
07 -
30 g firmly packed light brown sugar
08 -
75 g unsalted butter, melted
→ No Bake Cheesecake Filling
09 -
450 g full fat soft spreadable cream cheese, cold
10 -
75 g granulated sugar
11 -
5 ml vanilla extract
12 -
240 ml heavy cream
13 -
15 g powdered (icing) sugar
14 -
Approximately 120 ml prepared blueberry sauce
# Step-by-Step Instructions:
01 -
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until sugar dissolves. Blend and strain through a fine sieve. Return strained liquid to saucepan, off heat; whisk in beaten egg slowly while stirring continuously. Cook over medium heat, stirring until thick enough to coat the back of a spoon. Remove from heat and stir in butter until melted. Transfer to a heatproof container and cool.
02 -
In a bowl, mix Biscoff cookie crumbs, brown sugar, and melted butter until the mixture is moistened and packable. Press firmly into a parchment-lined 20 cm square baking pan to form an even base. Refrigerate to chill.
03 -
Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. In another bowl, whisk cream cheese and granulated sugar until smooth. Gently fold whipped cream into cream cheese mixture until fully combined and smooth.
04 -
Pour cheesecake filling over chilled crust and spread evenly. Dollop two-thirds of the cooled blueberry sauce on top. Using a knife, gently swirl the sauce into the filling for an even purple top. Transfer remaining sauce into a piping bag, pipe thin diagonal lines over the surface, and lightly swirl with a toothpick or skewer at a 45-degree angle.
05 -
Place assembled pan in the refrigerator for at least 4 hours or overnight until completely chilled and set.
06 -
Lift cheesecake out using parchment paper. Using a large sharp knife, cut into bars approximately 5 cm by 7 cm. For clean cuts, wipe and warm the knife between slices.
# Handy Cooking Tips:
01 -
Use parchment paper to line the pan for easy removal. Chill thoroughly before cutting to ensure clean slices. To prevent swirling overworking, swirl gently and avoid excessive mixing of the blueberry sauce.