Berry Swirl Cheesecake Bars

Welcome to Foodie Friday! I’m revamping an old recipe from long, long ago (3/29/12, to be exact! These berry swirl cheesecake bars were arguably one of my most popular recipes back in the day.

I probably made these the most times out of…basically anything I cooked up/baked while I was out in New Jersey for grad school. :O I used to make them with just strawberries, but since we don’t have any right now (#quarantinebaking for the win), I figured I’d use the frozen 3-berry (blueberries, raspberries, blackberries) blend we had instead!

I used to hate cheese other than pizza cheese (mozzarella, to be exact), and I’m not entirely sure why, but thankfully, I also made an exception for cheesecake (in small doses). These Berry Swirl Cheesecake Bars are the perfect size! :]

These are super tasty and relatively easy to make! They’ve been a crowd favorite for every potluck or random gathering that I’ve brought them to, so I like to consider it a win! I like them better than full-on cheesecake because there’s a better (to me) crust to cheesecake ratio.

Berry Swirl Cheesecake Bars

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5 from 1 vote

Berry Swirl Cheesecake Bars

This one's arguably one of the most popular desserts on my blog! If you're craving cheesecake but more of a crust to filling ratio, try making these!

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 434kcal

Ingredients

• 1 cup frozen berries diced/minced (can also be fresh)
• 1 tbsp cornstarch
• 1 3/4 cups cinnamon graham crackers finely crushed
• 1/4 cup butter-flavored coconut oil melted
• 2 8 oz. packages cream cheese softened
• 1 11.25 oz. can sweetened condensed milk
• 2 large eggs
• 1/3 cup lemon juice
• 1 tsp vanilla extract

Instructions

• Heat oven to 350 F. If you have a blender, puree the berries. If not, dice/mince em' as best you can. No one complained when I did that, so you should be in the clear. :O
• In a saucepan, combine the berry puree and cornstarch. Cook and stir until thickened, then let cool.
• Combine graham cracker crumbs and coconut oil in a small bowl. Press firmly on bottom of baking pan.
• In a large bowl, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add in eggs, lemon juice and vanilla. Mix well and pour over the crust.
• Drop spoonfuls of the berry mixture over the batter. Gently swirl with a knife or fork. Bake for 25-30 minutes (until center is set).
• Cool, then cut into bars.
• Chill and serve!

Here are the previous versions with just strawberries! :] I was overdue to make em’ over again — will likely be experimenting with different fruits (or maybe jams?)!

• Come join me virtually on a hike through Devils Garden in Arches National Park for this week’s Travel Tuesday!

Check out other Foodie Friday recipes!

• Have you done any baking lately?
• Do you like cheesecake? What are your thoughts on the cheesecake to crust ratio?