5.0 from 3 votes
Berry Swirl Cheesecake Bars
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!
Prep Time
20 mins
Cook Time
1 hr
Total Time
3 hrs 20 mins
Servings: 16
Calories: 155 kcal
Course:
Dessert
Cuisine:
American
Ingredients
BERRY SWIRL
- 1/2 cup blueberries
- 3/4 cup raspberries
- 1 tablespoon maple syrup
- 1 teaspoon tapioca flour
CRUST
- 9 sheets graham crackers
- 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
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg white
- 1/2 tablespoon lemon juice
- 1 tablespoon flour all-purpose, gluten-free, or whole wheat white
Instructions
- Preheat oven to 325ºF. Line 8x8 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!
Cup of Yum
Notes
- STORAGE - Bars 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.
- Total time includes rest time.
- Recipe adapted from my Mini Greek Yogurt Cheesecakes
Nutrition Information
Serving
1square
Calories
155kcal
(8%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
135mg
(6%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
321IU
(6%)
Vitamin C
2mg
(2%)
Calcium
35mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 155
% Daily Value*
| Serving | 1square | |
| Calories | 155kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 135mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.