Creamy cheesecake bars with a buttery graham cracker crust and a gorgeous blackberry swirl, perfect for elegant yet easy entertaining.

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

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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.

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.