Blueberry Cheesecake Squares

I have expressed my disgust for all things white and creamy previously.  (mayonnaise, cottage cheese, cream cheese, sour cream……).  I’m just not a fan of that thick, milky weirdness in my mouth.  I just can’t do it.  Bagels with cream cheese???  NO THANK YOU.

But I DO love cheesecake (not the sour cream frosting kind).  Especially MY cheesecake.  It’s amazing.  I promise you.  On an episode of MasterChef we had a cheesecake challenge.  I remember looking at the recipe everyone practiced with and saying to myself “Oh hell no”.  So I did my own thing and it paid off.  Gordon, Graham and Joe LOVED my cheesecake.  

This is a dumbed down version and SUPER simple in that it is made in a 9x13 dish and easy to cut, serve and prepare.  If you can master this, you can move on to the big boy!  A lot of people are scared of making cheesecake – I get it.  However, this version has ALL of the flavor and none of the fuss.  Trust me, it will be your next dessert hit!

Blueberry Cheesecake Bites

Prep Time:  1 hour 10 minutes
Cook Time:  40-45 minutes
Serves:  8-10


One sleeve of graham crackers
1 cup of whole vanilla wafers
1 stick of butter
1 TBSP of sugar

Two pints of blueberries
½ cup sugar

8 oz. softened cream cheese
8 oz softened mascarpone cheese
½ cup of sugar
1 tsp vanilla
2 eggs


In a small saucepan over medium heat, add a half a cup of sugar and two pints of blueberries.  Heat until nice and bubbly, then turn the heat to low and cook down for about 10 minutes.  Place blueberry compote in the refrigerator and cool for 1 hour.

Preheat oven to 350 degrees.

In a food processor (or in a gallon ziplock bag that you beat with a rolling pin), combine graham crackers, one tablespoon of sugar, vanilla wafers and pulse until a fine crumbly mixture.  Add one stick of melted butter and pulse until well combined.

Press into a 9 by 13 baking dish being sure to come up the sides of the pan slightly (about halfway).  Place in refrigerator to firm up while you make the cheesecake. 

Add half a cup of sugar, 8 ounces of cream cheese and 8 ounces of mascarpone cheese to the bowl of a stand mixer.  (You can use a regular bowl and hand mixer if you prefer). Mix with the paddle attachment until smooth and well combined.  Add vanilla and eggs one at a time until just combined.

Pour mixture onto graham cracker crust.

Dollop the cold blueberry mixture in six places and swirl with a butter knife to spread amongst the cheesecake mixture.  Be careful not to press too deep and disrupt the crust.  

Bake at 350 for about 45 minutes until completely set in the center. 

Chill completely (about 2-3 hours) before serving.

As always, get your asses in the kitchen and enjoy!!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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