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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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

Nutrition facts

Recipe Tips


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.