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Mixed Berry Cheesecake Bars

These easy mixed berry cheesecake bars have a smooth and creamy cheesecake filling, berry swirl and a buttery graham cracker crust.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: bars, berry cheesecake, cheesecake, cheesecake bars, mixed berry


Berry Swirl

  • 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

Cheesecake Filling

  • 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 8x8" 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.