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Strawberry Swirl cheesecake bars

Strawberry Swirl Cheesecake Bars

A creamy cheesecake filling is topped and swirled with a sweet strawberry puree. Add that all to a sweet and crispy graham cracker crust to make the most delicious Strawberry Swirl Cheesecake Bars!
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Course: Dessert
Cuisine: American
Keyword: strawberry swirl, strawberry swirl cheesecake bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12 Servings


To make the Graham Cracker Crust

  • 1 Package of Graham Crackers About 10 crackers
  • 6 tablespoon Butter Melted
  • cup Sugar Granulated
  • ½ teaspoon Cinnamon

To Make the Strawberry Puree

  • 2 cups Fresh Strawberries Stem removed and the berry cut in half
  • ½ cup Sugar
  • 1 tablespoon Cornstarch To thicken the puree

To Make the Cream Cheese Filling

  • 2 Packs Cream Cheese Full Fat at room temperature
  • 1 Egg Large
  • Cup Sugar
  • 2 teaspoon Vanilla


Make the Graham Cracker Crust

  • Preheat to oven to 375°. Line an 8x8 baking dish with parchment paper and spray any exposed part of the dish that the parchment paper did not reach.
  • In the bowl of a food processor, add the graham crackers. Pulse them 10 times to make them into crumbs. Add the sugar, cinnamon, and melted butter. Pulse again until the crumbs turn into the texture of wet sand.
  • Add the graham cracker crumbs to the baking dish and press the crumbs into the baking dish . You can do this by using the back of a measuring cup and pressing the crumbs with the measuring cup. Place in the oven and bake for 8 minutes. When it is done baking, allow it to cool while you make the other parts of the recipe.

Make the Strawberry Puree

  • Clean out the bowl of the food processor and add the strawberries and sugar. Pulse until the strawberries resemble a puree.
  • Add the puree to a saucepan and add the cornstarch. Turn the mixture on medium high for 10-15 minutes until the puree reduces by half. Stir continuously as you do not want to burn the puree.
  • Strain out the seeds (optional) and set the puree aside to cool.

Make the Cheesecake Filling

  • In the bowl of the food processor, or in a medium bowl, add the cream cheese, egg, sugar, and vanilla. If you are using a hand mixer, mix for 1-2 minutes until the mixture is completely smooth. If you are using a food processor, process until the mixture is completely smooth.
  • Add the cheesecake filling to the cooled graham cracker crust. Smooth it out so it is evenly distributed throughout the baking dish. Spoon the strawberry puree over the cheesecake mixture and swirl the puree into the cheesecake. Try not to go too deep as you so not want to hit the graham cracker crust.
  • Bake for 30-35 minutes until the edges just start to brown and the middle is mostly set with a little jiggle. Allow the bars to cool completely before you take them out of the pan. Refrigerate before serving. Enjoy!