Why You’ll Love This Recipe
These cheesecake bars are a delightful mix of creamy, sweet, and tangy flavors with a stunning marbled effect that looks as good as it tastes. They’re easier to make than a traditional cheesecake, require less baking time, and slice into perfectly portioned squares for serving. The blackberry swirl adds a pop of fruity brightness that balances the rich filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- Graham cracker crumbs
- Granulated sugar
- Melted butter
Filling:
- Cream cheese, room temperature
- Granulated sugar
- Almond extract
- Egg
- Blackberry jam or jelly
Directions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with non-stick foil or spray lined foil with cooking spray.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 6–8 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add almond extract and egg, mixing until fully combined. Spread the mixture evenly over the cooled crust.
- Place blackberry jam in a small bowl and microwave briefly to soften. Stir until smooth.
- Transfer jam to a small zip-top bag, snip a corner, and pipe three parallel lines across the cheesecake filling. Use the tip of a knife or offset spatula to gently swirl the jam without touching the crust.
- Bake for 15–20 minutes, or until the filling is set.
- Cool completely, then refrigerate before cutting into bars.
Servings and timing
Serves: 16 bars
Prep time: 30 minutes
Cook time: 28 minutes
Total time: 58 minutes
Variations
- Use raspberry, blueberry, or strawberry jam instead of blackberry for a different flavor.
- Add a splash of lemon juice to the filling for a bright citrus note.
- Make a chocolate crust with crushed chocolate wafers instead of graham crackers.
- Top with fresh berries for extra presentation and flavor.
- Swap almond extract for vanilla extract if preferred.
Storage/Reheating
Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. These bars are served chilled and do not require reheating.
FAQs
Can I make these ahead of time?
Yes, these bars are perfect for making a day in advance since they need to chill before serving.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best creamy texture and rich flavor.
What if I don’t have almond extract?
You can substitute vanilla extract for a different but equally delicious flavor.
Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers for the crust.
Do I have to swirl the jam?
No, you can spread it in an even layer on top of the cheesecake if you prefer.
Can I use fresh blackberries instead of jam?
Yes, cook them down with sugar until thick, then use as directed.
How will I know when the bars are done?
The filling should be set but still slightly jiggly in the center. It will firm up as it cools.
Can I double this recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time slightly.
Can I use flavored graham crackers for the crust?
Yes, cinnamon or chocolate graham crackers work well for added flavor.
How do I get clean slices?
Use a sharp knife wiped clean between cuts for neat edges.
Conclusion
Blackberry Swirl Cheesecake Bars deliver all the indulgence of cheesecake in an easy, sliceable form. With a buttery crust, creamy filling, and fruity swirl, they’re as beautiful as they are delicious—perfect for sharing or savoring one square at a time.
Blackberry Swirl Cheesecake Bars
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy cheesecake bars with a buttery graham cracker crust and a gorgeous blackberry swirl, perfect for elegant yet easy entertaining.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tbsp melted butter
16 oz cream cheese, room temperature
1/2 cup granulated sugar (for filling)
1/2 tsp almond extract
1 large egg
1/4 cup blackberry jam or jelly
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with non-stick foil or spray lined foil with cooking spray.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan. Bake for 6–8 minutes, then let cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add almond extract and egg, mixing until fully combined. Spread filling evenly over the cooled crust.
- Place blackberry jam in a small bowl and microwave briefly to soften. Stir until smooth.
- Transfer jam to a small zip-top bag, snip a corner, and pipe three parallel lines across the cheesecake filling. Use a knife or offset spatula to gently swirl the jam without touching the crust.
- Bake for 15–20 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool completely, then refrigerate before cutting into bars.
Notes
Use raspberry, blueberry, or strawberry jam for different flavors.
Add a splash of lemon juice to the filling for brightness.
Make a chocolate crust with crushed chocolate wafers instead of graham crackers.
Top with fresh berries for extra flavor and presentation.
Swap almond extract for vanilla if preferred.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
