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Blueberry-Swirl OREO Cheesecake

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A10 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron2 %DV
Potassium2 %DV
Vitamin D0 %DV

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