Berry Swirl Cheesecake Bars

These Strawberry and Blueberry Swirl Cheesecake Bars are as beautiful as they are delicious — with a buttery graham cracker crust, a smooth vanilla cheesecake base, and vibrant ribbons of homemade strawberry and blueberry puree swirled through the top.

They’re the perfect blend of creamy, fruity, and sweet — ideal for warm weather celebrations, backyard BBQs, or anytime you want a dessert that’s a little extra without the fuss of a full cheesecake.

Why You’ll Love This Recipe:

• All the flavor of cheesecake in an easy, sliceable bar

• Gorgeous red and blue fruit swirl pattern

• Great for picnics, parties, or make-ahead desserts

• Naturally colorful without artificial dyes

• Sweet, tangy, and creamy with every bite

Final Thoughts:

These Strawberry and Blueberry Swirl Cheesecake Bars are a fresh, fun take on a classic — the perfect make-ahead dessert for spring and summer. The creamy cheesecake, tart fruit swirls, and buttery crust hit every note, and the vibrant colors make them a natural fit for festive occasions.

Whether you're baking for a party or just want a treat that feels a little special, these bars deliver on beauty and flavor.

Yield: 16 bars

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Berry Swirl Cheesecake Bars

Prep time: 25 MinCook time: 40 MinChill Time: 4 HourTotal time: 5 H & 5 M

These Strawberry and Blueberry Swirl Cheesecake Bars are as beautiful as they are delicious — with a buttery graham cracker crust, a smooth vanilla cheesecake base, and vibrant ribbons of homemade strawberry and blueberry puree swirled through the top.

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Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup sour cream or Greek yogurt

For the Fruit Swirl

• ½ cup fresh strawberries, chopped
• ½ cup fresh blueberries
• 2 tsp lemon juice (divided)
• 2 tsp sugar (divided)

Instructions

1. Preheat oven to 325°F (165°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang.
2. Mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool slightly.
3. In two small saucepans, simmer strawberries with 1 tsp lemon juice and 1 tsp sugar for 4–5 minutes, until soft.
4. Repeat with blueberries in a separate saucepan. Mash and let cool, or blend briefly for a smoother swirl. Set aside.
5. In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, then mix in vanilla and sour cream until just combined.
6. Pour cheesecake filling over cooled crust and smooth the top.
7. Drop spoonfuls of the strawberry and blueberry puree on top of the cheesecake. Use a toothpick or knife to gently swirl the colors across the surface.
8. Bake for 35–40 minutes, until the edges are set and the center slightly jiggles.
9. Turn off oven, crack the door open, and let cool inside for 30 minutes. Then cool completely at room temp before chilling in the fridge for at least 4 hours or overnight.
10. Once chilled and set, lift out using the parchment and slice into 16 bars. Wipe knife between cuts for clean edges.

Notes

Add a few whole berries on top for extra texture and color

Use raspberry, cherry, or blackberry puree if you're out of strawberries or blueberries

Want it lighter? Use light cream cheese and Greek yogurt

Freeze leftovers for up to 1 month — they thaw beautifully in the fridge

Nutrition Facts

Calories

225

Sugar

14 g

Protein

4 g

Fat

16 g

Carbs

19 g

Sat. Fat

9 g

Cholesterol

64 mg

Fiber

0 g

Net carbs

18 g

Sodium

155 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.