Berry Swirl Cheesecake Bars (Printable Version)
Creamy bars with graham crust, lemon zest, and a vibrant berry swirl topped with fresh blueberries.
# Ingredients Required:
→ Crust
01 -
150 g graham cracker crumbs
02 -
57 g unsalted butter, melted
03 -
25 g granulated sugar
04 -
0.5 g ground cinnamon
→ Filling
05 -
450 g cream cheese, room temperature
06 -
50 g granulated sugar
07 -
2 large eggs
08 -
1 lemon, zested and juiced
09 -
5 ml pure vanilla extract
→ Swirl and Topping
10 -
120 g raspberries
11 -
13 to 25 g granulated sugar
12 -
110 g blueberries
# Guide to Cooking:
01 -
Preheat the oven to 163°C. Grease an 20x20 cm baking dish and line it with parchment paper leaving an overhang for easy removal.
02 -
Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press firmly into the bottom of the baking dish. Bake for 10 to 12 minutes until lightly golden and fragrant. Remove and let cool.
03 -
Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Incorporate lemon zest, juice, and vanilla extract until fully combined.
04 -
Pour the cream cheese mixture over the cooled crust in the baking dish.
05 -
Puree raspberries with sugar in a blender. Strain through fine mesh to remove seeds. Dollop raspberry puree over the filling and swirl gently using a skewer or fork.
06 -
Evenly distribute blueberries on top, pressing lightly. Bake for 30 to 35 minutes or until edges are set.
07 -
Allow to cool at room temperature, then refrigerate for at least 3 hours until fully set.
08 -
Lift bars out of the pan using parchment paper. Cut into bars and serve.
# Extra Suggestions:
01 -
Press the crust firmly to ensure a compact base. Chilling improves texture and flavor development.