These Berry Swirl Cheesecake Bars feature a creamy cheesecake filling swirled with fresh blueberry and raspberry jam atop a buttery graham cracker crust. Sweet, gorgeous and delicious, it’s the best make ahead dessert that is sure to steal the show!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
This post is sponsored by California Giant Berries. As always, all opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
Why You’ll Love This Recipe
- A simplified cheesecake recipe – no water bath required!
- Bright, tangy and creamy, with just the right amount of crunch
- Super customizable, with the option to use fresh or frozen berries!
- A make ahead recipe lover’s dream – this one benefits from an overnight chill in the fridge!
Recipe Ingredients
Nothing says cheesecake more than some softened cream cheese and a fresh sleeve of graham crackers. This one has all the classic ingredients – with a few more frills to make it extra special. Here’s what you’ll need for each part of the recipe:
Berry Swirl:
- fresh blueberries + fresh raspberries – I love the simple mix of blueberries and raspberries, with the extra ratio of raspberries for a more tart flavor. That being said, feel free to play around with the mix of berries to suit your tastes. You could even go for a triple berry combo by swapping out 1/4 cup raspberries for blackberries or chopped strawberries, too.
- maple syrup – for just a touch of sweetness. If you pick super fresh berries (more on this below!), a mere tablespoon is all you need.
- tapioca starch – the tapioca flour will thicken the berry jam ever so slightly. Arrowroot starch can also be used.
Crust:
- graham crackers – honey graham crackers sing classic cheesecake crust, but have fun here. You could try shortbread cookies, digestive biscuits or vanilla wafers instead. Feel free use a gluten-free graham cracker or grain free cookies – you need 1 & 1/4 cup graham cracker crumbs.
- butter – make sure to melt the butter first and cool slightly. The butter helps moisten and bring the crust together. You can use unsalted butter or salted butter. If using unsalted, you may want to add just a small pinch of fine sea salt.
- sugar – for an extra layer of sweetness. Brown sugar can also be used.
Cheesecake Filling:
- cream cheese – full fat cream cheese or Neufchatel (reduced fat) cream cheese will both work. Bring to room temperature while you make the berry jam and crust. Room temperature ingredients are a must for cheesecake filling.
- Greek yogurt – one 5.3 ounce container of plain Greek yogurt or Skyr yogurt will do. An equal amount of sour cream is a great sub.
- granulated sugar – to balance the tang of the cream cheese and yogurt.
- egg + egg white – for binding ability and a bit of lift.
- lemon juice – to enhance all those creamy flavors. The lemon juice also compliments the berry jam. If you are feeling fancy, you can toss in the lemon zest, too.
- flour – a touch of flour helps tighten the cream cheese filling. Use whatever you have on hand, such as all purpose flour, 1:1 gluten free flour or white whole wheat flour.
Recommended Equipment
- Parchment Paper
- Square Metal Baking Pan
- Electric Mixer
- Mixing Bowls, Measuring Cups and Spoons
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Select Fresh Berries at the Store
Shopping for the best berries at the grocery store will ensure the very best flavor. Follow these tips and you will have the best berry swirl jam every time:
Blueberries: Look for blueberries that are plump, firm and dry, with a deep blue color and a bit of silvery powder on the surface (called bloom). Avoid mushy, moldy and smashed blueberries.
Raspberries: Pick up a clamshell of raspberries with tight, firm berries that are vibrant, bright and even in color. Avoid bruised raspberries with signs of decay.
How to Make Berry Cheesecake
There are a few different parts to this mixed berry cheesecake recipe, but the end product is well worth it. Make sure to allow the cold ingredients to come to room temperature, which is imperative for cheesecake recipes.
Here’s an overview of the recipe with step-by-step photos to follow along.
Preheat Oven
Preheat the oven to 325ºF and line 8×8 inch metal baking pan with parchment paper.
Make Berry Sauce
In a medium saucepan set over medium heat, add blueberries, raspberries and maple syrup. Cook down until juices start to release (about 10 minutes), then gently mash berries with a wooden spoon or potato masher.
Reduce heat and simmer for 5 minutes. Then remove from heat and stir in tapioca flour. Mixture will thicken as it cools.
Frozen Berries Tip: If using frozen berries, quickly rinse under cool running water to rid of excess ice, pat dry with paper towels and proceed with the berry sauce. You may need to add a few more minutes to the simmering time.
Make Graham Cracker Crust
In a small food processor or blender (I used my NutriBullet), process 10 sheets of graham crackers into fine crumbs – you’ll get about 1.25 cups here. Transfer to bowl and pour in melted butter and sugar, stirring until combined.
Add graham cracker mixture into the lined baking pan. Press into one even layer (making sure to get into all four corners) with the bottom of a measuring cup or glass. Bake for 8 minutes.
Set the crust aside to cool and start on the cheesecake filling.
Make Cheesecake Filling
In a large bowl using an electric mixer, beat together softened cream cheese until light and fluffy. This can also be done in a stand mixer with the paddle attachment.
Scrap down the sides of the bowl then add yogurt and sugar, beating again on medium speed until smooth. Then add egg, egg white and lemon juice, mixing on low speed until silky smooth. Gently fold in flour with a spatula.
Assemble Cheesecake
Now we’re going to assemble the berry cheesecake by adding the batter and berry sauce in layers.
Add half of the cream cheese mixture on top of the crust. Drizzle ⅔ of berry sauce on top. Then, add remaining cheesecake filling and drizzle remaining berry sauce on top.
TIP: It’s best to add a little more berry sauce to the middle, with a little less sauce on top for delicate swirls – see photos below.
Swirl Berry Sauce
To create those sought-after swirls, drag a toothpick or knife through the berry sauce, creating your own unique design.
SWIRL TIP: I drug a toothpick through in a circular motion, then drug the toothpick down in a straight line.
Bake, Cool & Chill
Bake for 35-40 minutes, or until the edges are set and middle only slightly moves when moving pan.
If edges are golden and slightly puffed, cheesecake is done. Mine was done at 38 minutes.
Remove from the oven and allow to cool to room temperature for 30 minutes. Then cover the top with wrap and place in fridge to chill for at least 2 hours, or up to overnight.
NOTE: Bars must be chilled at least 2 hours before cutting into.
How to Store & Freeze Cheesecake
This berry cheesecake will keep in an airtight container in the fridge for up to 5 days.
Freeze: To freeze the cheesecake squares, place on a parchment-lined baking sheet small enough to fit in your freezer. Freeze for 1-2 hours. Transfer to a freezer-safe airtight container or plastic Ziploc bag. Freeze for up to 3 months. Enjoy as a frozen treat or thaw in the fridge.
Baking Tips for Cheesecake
- Don’t overmix or mix on too high speed. Overmixing or mixing on high speed will create air, which will cause the cheesecake to rise and fall, creating cracks or little craters. We want cheesecake that is thick and dense, with little to no air incorporated.
- Use room temperature ingredients. Using room temperature ingredients for the cheesecake filling (cream cheese, yogurt, lemon juice and eggs) will create a smoother batter and no lumps.
- Bake until the middle is still jiggly. The key to a well-baked cheesecake is to not overbake it – or you will end up with that notorious crack in the middle. Bake just until the edges are golden and there is a slight jiggle in the middle.
- Cool gradually. Cheesecake is best served chilled, so it’s best to cool gradually. I like to first cool to room temperature for 30 minutes, then for at least 2 hours (or overnight) in the fridge.
Recipe FAQs
Can I use a springform pan for this recipe?
Yes you definitely can! The idea with cheesecake bars is that you can skip the water bath, and pre-cut bars are great for serving at parties. But if you prefer to make this into a more traditional cheesecake, you could use an 8″ springform pan and follow my directions for a water bath in my Greek Yogurt Cheesecake Recipe.
Why does a cheesecake need a water bath?
Water baths are necessary when baking a traditional cheesecake because they help bake it evenly and prevent cracks on the surface. But the beauty of cheesecake bars is no water bath required!
Can I use other berries in the topping?
I love the combo of blueberries and raspberries, but you can make it triple berry by replacing 1/4 cup of the raspberries with blackberries or chopped strawberries.
How long will berry cheesecake bars stay fresh?
Berry cheesecake bars will stay fresh in an airtight container in the fridge for up to 5 days. You can also freeze the bars up to 2-3 months. Thaw in the refrigerator before serving or enjoy slightly frozen.
More Cheesecake Recipes You’ll Love:
If you make this Berry Cheesecake recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Berry Swirl Cheesecake Bars
Ingredients
Berry Swirl
- ½ cup blueberries
- ¾ cup raspberries
- 1 tablespoon maple syrup
- 1 teaspoon tapioca flour
Crust
- 9 sheets graham crackers, about 1 ½ cups crumbs
- 5 tablespoons butter, melted and cooled
- 1 tablespoon granulated sugar
Filling
- 8 ounces cream cheese, softened (low fat or regular)
- ⅔ cup plain Greek yogurt* or Skyr, 5.3 ounce container, 2% or whole milk for best flavor
- ⅓ cup granulated sugar
- 1 large egg
- 1 egg white
- ½ tablespoon lemon juice
- 1 tablespoon flour, all-purpose, gluten-free, or whole wheat white
Instructions
- Preheat oven to 325ºF. Line 8×8 inch baking pan with parchment paper; set aside.
- Make the berry filling: In a medium saucepan over medium heat, add blueberries, raspberries and maple syrup. Cook down until juices start to release (about 10 minutes) then gently mash berries. Simmer for 5 minutes, then remove from heat and stir in tapioca flour – mixture will thicken more here. Set aside to cool.
- Make the crust: In a small food processor or blender, process graham crackers into crumbs, then pulse together with butter and sugar until combined. Add mixture to lined baking pan, pressing flat with back of measuring cup. Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
- Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white and lemon juice, mixing on low speed until combined. Gently fold in flour.
- Assemble: Add half of the cheesecake filling to pan. Drizzle ⅔ of berry sauce on top. Add remaining cheesecake filling. Drizzle remaining berry sauce on top, then drag toothpick through sauce to create the swirls.
- Bake for 35-40 minutes at 325ºF, until the edges are set and middle only slightly moves when moving pan. If edges are golden and slightly puffed, cheesecake is done. Mine were done at 38 minutes.
- Cool & chill: Remove from oven and allow pan to cool to room temperature for 30 minutes, then place in fridge to chill for at least 2 hours before serving. Enjoy!
Leave a Reply