Mixed Berry Cheesecake Bars
These easy mixed berry cheesecake bars have a smooth and creamy cheesecake filling, a tart berry swirl, and a buttery graham cracker crust.
In these summer months, I tend to accumulate lots of ripe, fresh seasonal fruits. The giant containers of ripe blueberries, strawberries and raspberries in my fridge inspired me to whip up these rich mixed berry cheesecake bars. They are an easy yet impressive-looking treat for your next (socially distant) get together!
I personally enjoy making these bars instead of a full cheesecake. Especially in the hot summer months, I try to simplify as much as possible. These don’t require a springform pan or water bath. All you will need is an 8×8 baking pan, lined with parchment paper. Once baked and chilled, easily remove the entire slab out of the pan and slice into bars.
The perfect crust for mixed berry cheesecake bars
I think we can all agree that half the satisfaction of eating cheesecake is a hefty layer of graham cracker crust on the bottom. It honestly might be my favorite part. The buttery, cinnamon-y, slightly salty, crunchy crust marries so well with the smooth, creamy filling. For good measure, I like to add vanilla and a little bit of salt to almost everything I bake. And a hint of cinnamon really warms it up. Additionally, giving the crust good 8-10 minutes in the oven before the filling is even added will ensure it stays crisp and doesn’t turn soggy.
Making the berry swirl
While it might seem a bit fussy to make your own jam for these bars, it’s actually a surprisingly easy process. You simply toss some fresh or frozen fruit in a small saucepan with a bit of sugar, some fresh-squeezed lemon juice and a tablespoon of tapioca starch, bring it to a boil and let it cook down until it’s a lovely, bubbling jam consistency. It only takes about 15 minutes and a bit of stirring on your end. However, any delicious jam or preserves from a jar would be fine in a pinch.
For this recipe, I used a mix of raspberries, strawberries and raspberries. Use any fruit combination you want – this can be very easily adapted.
Mixed Berry Cheesecake Bars
- 2 cups mixed berries
- 1 tbsp tapioca starch
- 1/4 cup sugar
- 2 tbsp lemon juice
- 1 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp butter melted
- 16 oz cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 tbsp flour
- 1/2 tsp salt
Make the berry swirl:
- In a saucepan over medium-high heat, combine the berries, tapioca starch, sugar and lemon juice and bring to a boil. Then reduce the heat to medium and allow the mixture to cook for about 15 minutes, stirring occasionally, until thickened. Transfer the jam to a bowl and cool completely.
Make the crust:
- Preheat the oven to 350°. Line an 8×8″ baking pan with parchment paper and mist with nonstick cooking spray.
- In a small bowl, combine the graham cracker crumbs, sugar, vanilla, cinnamon salt and melted butter. Press the mixture into the prepared pan. Use a spatula help press it into an even layer.
- Bake for 8-10 minutes. Then remove from oven and cool completely.
Make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 2 minutes, until smooth. Add the sugar and mix on medium-high speed for about 2-3 minutes until smooth and creamy. Add the eggs and mix until well incorporated. Then add the vanilla, flour and salt and mix to combine.
- Pour the cream cheese mixture over the baked crust and use a spatula to spread it evenly. Add the berry jam to the top of the cheesecake by dropping spoonfuls evenly over the top. Then use a knife or toothpick to swirl the jam and create a marbled effect.
- Bake for 33-35 minutes, until very slightly golden on the edges. The middle may still have a slight wiggle when moved. Allow to cool completely in the pan on a wire rack, then transfer to the refrigerator for at least 3 hours, until chilled. Remove from the pan and slice.
Check out some other recent recipes!
- Coconut White Chocolate Oatmeal Cookies
- Honey Corn Muffins with Vanilla-Honey Butter
- Lemon Poppyseed Crumb Cake
- Salted Toffee Blondies