These Berry Swirl Cheesecake Bars are made with a lush, creamy layer of classic cheesecake. I’m serving today’s recipe over a simple golden cookie crust and then topping everything off with vibrant swirls of sweet berries! This is a rich but refreshing dessert that you’ll want to make for your family again and again!
Cheesecake is known for being rich and decadent, but with the berry swirl that we’re adding today it’s also surprisingly refreshing! Love cheesecake? You’ll want to make sure you check out Cheesecake Dessert Cups, Churro Cheesecake, and Skinny Mini Cheesecake!
Berry Swirl Cheesecake Bars
Hi everyone! It’s Sam here from Sugar Spun Run and I am so excited to share this recipe today! Cheesecakes are well-known for being rich, decadent desserts, and while I love a good classic cheesecake recipe, nothing is more exciting than trying a fun variation.
Today’s berry swirl twist was actually inspired by the recent cold spell (Polar Vortex, anyone?) that we suffered last week. I was dying for a glimpse of summer and this berry swirl cheesecake with its vibrant raspberry swirls did just the trick. This will also be a great warm-weather treat and is really perfect for serving any time of the year.
How to Make Berry Swirl Cheesecake Bars?
- The first step is to make your crust (see above)! I went with a golden cookie crust, though you can substitute a classic graham cracker crust instead Pulverize your cookies in a food processor until fine crumbs form, then add a sprinkle of salt and melted butter and pulse again until combined. Pour this into a foil lined 9×13 pan and press down firmly to form your crust.
- Next prepare your cheesecake layer, creaming your cream cheese, sour cream, sugar, eggs, vanilla extract, and salt together until well-combined. Pour this over your cookie crust.
- Now comes the best part, the berry swirl! Dollop about 1/2 cup of raspberry, strawberry, or blueberry pie filling (I used raspberry) over your cheesecake layer and swirl a knife through the batter to form those gorgeous bright swirls!
- Bake cheesecake on 325F and then allow to cool completely, preferably chilling overnight in the fridge before slicing and serving.
How do You Tell if Cheesecake Bars are Done?
One of the easiest ways to go wrong when making cheesecake bars is to under or (worse) over-bake them. To tell that they’re finished baking, look for the following signs:
- Slightly puffed edges that may be beginning to turn a light golden brown.
- A center that is set but may still be slightly jiggly. It should bounce back to the touch if you tap it gently with your finger.
How Long Do Berry Swirl Cheesecake Bars Keep?
Cheesecake Bars will keep for up to five days. Be sure to store them in the refrigerator in an airtight container.
Berry Swirl Cheesecake bars also freeze very well! They will keep in an airtight container in your freezer for several months.
Want More Cheesecake Recipes? Check out these!
Berry Swirl Cheesecake Bars
These Berry Swirl Cheesecake Bars are made with a lush, creamy layer of classic cheesecake. I’m serving today’s recipe over a simple golden cookie crust and then topping everything off with vibrant swirls of sweet berries!
Crust
- 25 Golden Oreo cookies
- 4 Tablespoons butter (melted 55g)
- ¼ teaspoon salt
Cheesecake
- 32 oz cream cheese softened (910g)
- 1 cup sugar (200g)
- 3/4 cup sour cream (180g)
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup berry pie filling (I used raspberry)
Crust
- Preheat oven to 325F (160C) and line a 13×9 baking pan with foil and set aside.
- Place Golden Oreo cookies in a food processor and pulverize until fine crumbs form. Add melted butter and salt and pulse until completely combined.
- Pour mixture into prepared baking pan and use a spoon to firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.
Cheesecake
- Combine cream cheese, and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer). Beat together until creamy and well-combined. Add sour cream and stir well.
- Add eggs, one at a time, beating until just mixed after each addition (do not over-beat eggs and be sure to scrape down the sides and bottom of the bowl after each addition to ensure ingredients are well-combined.)
- Stir in vanilla extract and then pour batter evenly into prepared pan over cookie crust.
- Dollop pie filling evenly over cheesecake and use a knife to swirl filling evenly over the surface of the cheesecake.
- Bake on 325F (160C) for 35-40 minutes, or until center is set (center should bounce back if lightly touched).
- Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.
