Blueberry-Swirl OREO Cheesecake
Need a make ahead dessert for your party? Fresh blueberries are swirled into creamy cheesecake on a chocolate crust in this easy to serve cheesecake.
Prep time30 min
Total time6hr 0min
ServingsMakes 24 servings.
Ingredients
- ½ cup blueberries
- ½ cup plus 2 Tbsp. sugar, divided
- 1 tsp. lemon zest
- 22 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sour cream
- 2 eggs
Preparation
- Bring blueberries and 2 Tbsp. sugar to boil in small saucepan on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in lemon zest; cool completely.
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; beat 1 to 2 min. or until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with spoonfuls of blueberry mixture; swirl gently with knife.
- Bake 30 min. or until center is almost set. Cool completely.
- Refrigerate 4 hours.
Recipe Tips
- Note
This delicious cheesecake can be refrigerated up to 2 days before serving. - Substitute
Prepare using orange zest.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 170 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 6g | |
| Trans fat 0g | |
| Cholesterol 40mg | |
| Sodium 125mg | |
| Carbohydrate 14g | |
| Dietary fiber 0g | |
| Total sugars 11g | |
| Added sugars 9g | |
| Protein 2g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 2 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
