Berry Swirl Cheesecake Bars
Raspberry cheesecake might just be my favorite flavor of cheesecake. There is something about that tart little “zing” that raspberries offer a dessert that’s hard for me to pass up. I’m also a fan of the seeds, but I know that is an unpopular opinion. If you’re not in the seed club with me, you can either strain them out through a fine mess sieve, or opt for a berry that has less noticeable seeds (like strawberries).
These little bars are the perfect dessert to bring along to the cookout! They’re cold and full of summer berries. While cheesecake is typically a heavy dessert, the tart berries in this one make it darn near refreshing.
And there is just something about them being cut into small little squares that makes you feel like you can eat three of them… And if that’s what you’re feeling, friend, go for it.
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- Graham cracker crumbs
- Sugar
- Melted butter
- Cream cheese
- Sour cream
- Eggs
- Raspberry preserves (homemade or store-bought)
- Blueberry preserves (homemade or store-bought)
Ingredient Substitutions:
Graham Cracker Crumbs: You can use crushed digestive biscuits or shortbread cookies as an alternative for a different flavor.
Sugar: Brown sugar can be used for a deeper flavor in the crust.
Cream Cheese: Neufchâtel cheese can be a lower-fat substitute.
How to Bake Berry Swirl Cheesecake:
Step 1: In a small bowl, mix the graham cracker crumbs with sugar and melted butter until fully combined. Pour the mixture into the prepared dish and press it evenly into the bottom. Bake for 7-10 minutes until lightly browned and then set it aside to cool.
Step 2: In a mixing bowl, blend cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla, mixing until well incorporated. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 3: place dollops of raspberry and blueberry preserves on top of the cheesecake filling and swirl them lightly with a fork, ensuring you leave visible patterns. Bake the cheesecake bars in the preheated oven for 45-50 minutes until the edges are set, and the center remains slightly wobbly. After baking, let them cool for an hour at room temperature, then refrigerate for another 3 hours before serving.
Wanna watch the assembly?
Click here for a short snippet of these Berry Swirl Cheesecake Bars in the making!
Berry Swirl Cheesecake Recipe:
Berry Swirl Cheesecake Bars
Equipment
- 9×9 Baking Dish
- Mixing Bowls
- Electric Hand Mixer
- Rubber Spatula
Ingredients
Graham Cracker Crust:
- 1 cup Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 1/4 cup Melted Salted Butter
Cheesecake:
- 16 oz. Cream Cheese
- 8 oz. Sour Cream
- 2/3 cups Granulated Sugar
- 2 Eggs
Berry Swirls:
- 1/2 cup Raspberry Preserves either homemade or store-bought + 3 Tablespoons Water
- 3/4 cup Blueberry Preserves either homemade or store-bought + 3 Tablespoons Water
Instructions
To Make the Graham Cracker Crust:
- Pre-heat your oven to 350 degrees F. Line a 9×9 baking dish (both the bottom and the edges) with parchment and spray the parchment lightly with non-stick spray on the bottom and around the edges.
- In a small bowl, mix together graham cracker crumbs and sugar until well combined.
- Slowly pour in your warm melted butter and stir all ingredients until the butter has been fully incorporated into the graham cracker and sugar mixture.
- Once combined, pour your crust mixture into the lined baking dish, and spread evenly along the bottom. Once even, using your hand or a flat-bottomed measuring cup, begin to press the mixture lightly until it compacts, forming a solid crust in the bottom of the pan.
- Place your crust in the oven and allow to bake for 7-10 minutes until it has lightly browned.
- Once cooked, pull it out of the oven and set aside to cool.
To Make the Cheesecake:
- In a medium mixing bowl, place softened cream cheese and sugar and stir well until completely smooth and no lumps of cream cheese are left.
- Once smooth, add your sour cream and stir to combine.
- Once combined, add your eggs and vanilla and mix well until the eggs have been fully incorporated.
- Next, pour your cheesecake filling over your baked pie crust, and smooth out until the top is completely flat.
- Next, place small dollops of your blueberry and raspberry preserves sporadically over the top of the cheesecake in whatever kind of pattern suits you.
- Using a fork, lightly swirl the fruit preserves into the cheesecake, trying not to cover the entire surface, but leaving distinct patterns of raspberry, blueberry, and cheesecake visible.
- Place your cheesecake into the oven at 350 degrees and bake for 45-50 minutes, or until the edges are lightly browned and the center is still slightly wobbly, but not liquid.
- Remove from the oven and allow to cool for 1 hour at room temperature. After 1 hour, place the cheesecake bars in to the fridge and allow to finish setting for another 3 hours.
- After all 4 hours have passed, gently lift your cheesecake out of the pan by lifting the parchment paper, slice into 9 even squares, serve, and enjoy!
How to Make Your Own Berry Preserves:
- To make homemade berry preserves, cook fresh or frozen berries in a saucepan over medium heat. Add sugar to taste and a splash of lemon juice. Stir occasionally until the mixture thickens, about 10-15 minutes. Let it cool before using it in your cheesecake bars.
How to Prevent Your Cheesecake Bars from Overbaking:
- To prevent overbaking, keep an eye on the cheesecake bars during the last 10 minutes of baking. If the edges are firm but the center is still wobbly, it’s time to take them out. Additionally, using a water bath can help regulate the baking temperature.
How to Store Baked Berry Swirl Cheesecake Bars:
- After the cheesecake bars have fully cooled, cover them tightly with plastic wrap or foil and store them in the refrigerator. They will keep well for about 3-4 days. For longer storage, you can freeze them; just make sure to wrap them securely to prevent freezer burn.
