Go Back
+ servings
stack of cheesecake squared with berry swirls
Print Recipe
0 from 0 votes

Berry Cheesecake

Cheesecake swirled with raspberry, blueberry, and strawberry, baked into a graham cracker crust and cut into easy bars.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 bars
Author: Erin

Ingredients

Crust

  • 15 graham cracker sheets pulverized into crumbs (about 2 1/2 cups graham cracker crumbs)
  • 8 tbsp butter melted
  • 1/4 cup sugar
  • Berry Swirl
  • 2 tablespoons sugar
  • 1 cup each of strawberries stems removed and quartered, blueberries and raspberries

Filling

  • 24 oz cream cheese softened to room temperature
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla
  • 1/4 cup sour cream
  • 3 large eggs

Instructions

  • Puree berries with sugar and cook on a low simmer until thickened and reduced by half. Chill immediately in fridge.
  • Preheat oven to 320 degrees.
  • Combine graham crackers, melted butter, and sugar until moistened. Press into the bottom of a 13x9 inch baking dish.
  • In a large mixing bowl, combine cream cheese, sugar, vanilla and sour cream and beat until smooth.
  • One at a time, add eggs to cream cheese mixture until all are combined.
  • Pour half of the cream cheese mixture over graham crackers.
  • Dollop half the cooled, pureed berries randomly over cream cheese mixture and swirl with a knife. Top with remaining cream cheese mixture, and repeat with remaining berries.
  • Place pan in the inside of a larger pan filled 1/2 inch full with water. 
  • Bake at 325 degrees for about one hour. Cheesecake is done when edges are set and center is barely jiggly.
  • Remove from oven and water bath and immediately run a knife around the edges to loosen. 
  • Let cool on counter top for 20 minutes before transferring to the fridge, covered, and chilling for at least 3 hours but preferably overnight. 
  • Do not attempt to cut into bars until completely chilled. 
  • Cut into 20 bars, 4 wide by 5 long. 
  • Keep stored in fridge for up to 5 days.

Notes

  • If using blackberries, keep in mind their seeds are larger and more hard.
  • Soften cream cheese prior to use. 
  • Cool berry reduction prior to mixing into cream cheese mixture.
  • Do not attempt to cut bars until completely chilled.