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Strawberry Blueberry Cheesecake Bars Easy Fresh Berry Swirl Recipe

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Creamy cheesecake bars with a buttery graham cracker crust, swirled with fresh strawberry and blueberry puree for a stunning, fruity dessert. These bars are easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 sheets)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup fresh strawberries, hulled and chopped
  • 1/2 cup fresh blueberries
  • 2 tablespoons granulated sugar (for berry swirl)
  • 1 teaspoon fresh lemon juice
  • Extra fresh berries, for garnish (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt until the mixture resembles wet sand. Press evenly into the pan, slightly up the sides. Bake for 8-10 minutes until lightly golden. Let cool.
  3. In a small saucepan, combine strawberries, blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring often, until berries break down and mixture thickens (about 5-8 minutes). Mash or blend until mostly smooth. Let cool slightly.
  4. In a large bowl, beat cream cheese until smooth. Add Greek yogurt and 3/4 cup sugar; beat until creamy. Add eggs one at a time, beating well after each. Mix in vanilla and flour until just combined.
  5. Pour cheesecake mixture over cooled crust. Dollop berry puree on top. Use a toothpick or skewer to gently swirl the berry mixture into the cheesecake layer.
  6. Bake at 350°F (175°C) for 28-35 minutes, until the center is just set and edges are lightly puffed. If browning occurs, tent loosely with foil.
  7. Cool bars completely in the pan, then refrigerate for at least 3 hours (overnight is best) to set.
  8. Lift bars out using parchment overhang. Slice into 16 squares. Top with extra fresh berries or a dusting of powdered sugar if desired.

Notes

For gluten-free bars, use gluten-free graham crackers or almond flour in the crust. Dairy-free options work with vegan cream cheese and coconut yogurt. Chill bars thoroughly for clean slices. If using frozen berries, thaw and drain before cooking. Bars can be made ahead and taste even better the next day.

Nutrition

Keywords: cheesecake bars, strawberry blueberry, berry swirl, easy dessert, potluck, creamy cheesecake, summer dessert, picnic, kid-friendly, make ahead

Find it online: https://lucydishes.com/strawberry-blueberry-cheesecake-bars-easy-fresh-berry-swirl-recipe/