scratch-made baked goods
Light and airy, bright and citrusy! This moist clementine cake made with extra virgin olive oil is the perfect dessert for any occasion. Mediterranean Breeze! There’s no better feeling than tasting extra virgin olive oil. There is a reason Greeks call it liquid gold. Besides …
These creamy cranberry cheesecake bars make a great festive treat! They feature a gingersnap crust, a tart cranberry filling and a crumbly streusel topping. Christmas Baking We can all agree that even if you are not baking the rest of the year, you sure do …
Rich and decadent pumpkin blueberry swirl cheesecake baked on a thick, buttery graham cracker crust. These cheesecake bars are deliciously spiced and so easy to make!
Before I list all the reasons you need to try these pumpkin blueberry swirl cheesecake bars ASAP, let me say this; I am not the hugest pumpkin pie fan (phew!). However, this recipe has changed me forever. Pumpkin and blueberries come together to create versatile flavors and different textures. All of these in the form of a rich and creamy cheesecake. The secret in this scrumptious dessert is the swirl. Besides the impressive marble effect, it mixes the different flavors in a way that every bite feels like a surprise. These pumpkin blueberry swirl cheesecake bars will bring excitement and all the fall vibes to whoever tries them.
Preheat oven to 375°F (190 C). Grease an 8 x 8 baking pan and line with parchment paper. Set aside. In a medium bowl mix together the Graham cracker crumbs, melted butter and pumpkin pie spice until combined. Press the mixture into the prepared pan using the bottom side of a measuring cup. Make sure, not to leave any gaps. Bake the crust for 8 minutes. Remove from oven and let it cool before pouring the filling (see photo 1).
In a medium saucepan, add the blueberries, granulated sugar, cornstarch and vanilla extract. Bring to a boil and then simmer in low heat for 5 minutes stirring occasionally. The blueberry sauce should be cooked down and have a medium thick consistency. Remove from heat and transfer to a small bowl. Let it come to room temperature.
Preheat oven to 350°F (180C). Using a hand/stand mixer with the whisk attachment on, mix the cream cheese on medium-high speed until silky smooth for 5 minutes. Add the granulated sugar and mix on medium-high speed for 2 more minutes. Scrape down the sides of the bowl when necessary. Mix in Greek yogurt, vanilla extract and salt until just combined. Add the eggs one at a time beating on low speed after each addition. Do not overmix the batter. Set aside.
Gather cheesecake batter, pumpkin mixture and blueberry sauce bowls. Remove 1 and 1/2 cups of cheesecake batter and add into pumpkin mixture. Whisk until fully incorporated. Remove 1/2 cup of cheesecake batter and add into blueberry sauce. Mix well using a spatula (see photo 2).
Spoon tablespoons of cheesecake batter, pumpkin cheesecake batter and blueberry cheesecake batter interchangeably over the cooled crust until the pan is filled and you have no batter left ( see photo 3). Use a knife to swirl and spiral the batters together for an abstract marble effect (see photo 4). Be careful not to drag the knife all the way down to the crust. Hit baking pan once, on the kitchen counter to eliminate any air bubbles.
[easy-image-collage id=2895]Bake for 30 to 35 minutes or until the cheesecake edges have set and the center is still a bit wobbly. Remove from oven and let it cool down to room temperature inside the pan. Cover with aluminum foil and refrigerate for at least 6 hours or overnight. Cut into bars or squares and serve.
Don’t feel like cheesecake bars? No problem! Just use a 9 inch round pan for a classic cheesecake. Follow all the instructions as shown.
You can prepare Graham Cracker crust, blueberry sauce and cheesecake batter (except eggs) one day ahead, refrigerate separately, then use the next day as instructed. Bring to room temperature before use. Pumpkin blueberry swirl cheesecake bars will keep fresh in the fridge for up to 4 days covered airtightly.
Can I freeze pumpkin blueberry swirl cheesecake bars? -Yes. You can freeze them up to 2 months. Place the sliced cheesecake bars on a sheet of parchment paper and freeze for 1 hour. Remove from freezer, place the cheesecake bars in an airtight container and return to freezer. Thaw in the freezer before serving.
Whether you are a pumpkin pie lover or a cheesecake lover, this dessert is the perfect union of those flavors. A crunchy crust filled with a creamy, Fall spiced pumpkin filling and a sweet-tart blueberry filling. Make these easy cheesecake bars to impress your family and friends. If you decide to give this recipe a go, please share your thoughts with us and leave a comment below.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Celebrate 4th of July with these easy, no-mixer fruit cups! Crispy base, Greek yogurt filling and fresh berries are making these fruit cups ideal for Sunday brunch. Red, White & Blue Independence day means patriotic food, festive decorations, family time and of course dessert! I’m …
Indulge in this creamy cheesecake which features a crispy and buttery kataifi pastry base and is topped with walnuts, pistachios and honey syrup. What’s Kataifi? Kataifi, in Greek (καταϊφι) is a shredded phyllo pastry used for a variety of desserts mainly in Turkey (kadayif), Middle …
These refreshing phyllo strawberry cheesecakes feature a crispy and buttery phyllo crust, a crunchy almond and pistachio base and a rich cream cheese filling. They are topped with strawberry sauce and fresh basil leaves.
What better way there is to use fresh strawberries than making a cheesecake? In this case, 6 individual strawberry cheesecakes! This recipe has all the features of a classic and creamy cheesecake plus the crispiness of the phyllo crust. As the weather gets warmer, this is the perfect summer treat.
Preheat oven to 350F (180C). Grease a 6 case large muffin pan and set aside. Melt the butter in a small saucepan. Place the phyllo sheets on a work surface and drizzle some of the melted butter on top of the first phyllo sheet. Fold the phyllo sheet in half and drizzle with butter. Fold for one last time and drizzle some more butter.
Transfer the square phyllo sheet in the greased muffin pan. Gently press it down to create a nest (photo no. 1). Repeat for the remaining phyllo sheets.
Add the chopped almonds and pistachios in the saucepan with the remaining melted butter and stir. Fill the bottom of the phyllo cups with the mixture of chopped nuts and press the filling down using a spoon (photo no. 2).
[easy-image-collage id=2319]In a medium bowl using a hand mixer, mix the cream cheese and granulated sugar for 2 minutes until creamy. Incorporate the Greek yogurt, vanilla extract, lemon juice and lemon zest. Add the egg and mix until just combined. Fill the phyllo cups with the cream cheese filling (photo no. 3). Bake phyllo strawberry cheesecakes for 20 to 25 minutes or until the phyllo crust is golden brown.
In the meantime, add the chopped strawberries, granulated sugar and lemon juice in a small saucepan. Place over medium-low heat and simmer for about 5 minutes, until the strawberries have released their juices and the mixture starts thickening. Stir from time to time. Remove from heat and let the strawberry sauce cool down before using. The sauce will thicken more as it comes to room temperature.
[easy-image-collage id=2323]Remove cheesecakes from oven and allow them to stay in the muffin cases for 5 minutes before transferring to a cooling rack to completely cool down (photo no. 4). Top the cheesecakes with the strawberry sauce and refrigerate for at least one hour before serving so they firm up. Garnish with fresh basil leaves and serve.
I guarantee you, that these phyllo strawberry cheesecakes will bring summer in mind. They are perfectly creamy, refreshing and they take one hour to make. If you try this recipe, we would love to hear from you. Leave us a comment below.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
