Cheesecake is delicious! There is nothing to argue there. But it can be finicky and require a great deal of cream cheese in many recipes. So these are technically more of a cheesecake bar with a shortbread base and fresh berry swirl. And they are completely, deliciously awesome!

I like to make them square in an 8″x 8″ pan, because I have one berry adverse child I take pity on and leave part of the pan as plain cheesecake and this is easier to do in a square shape. However this recipe can be made round like a traditional cheesecake just as easily.

Though there is not really any cheesecake I don’t like, I especially appreciate the ease and adaptability of this particular recipe. It comes together easily with ingredients I tend to have on hand and keeps well at least a week in the fridge!

It really doesn’t matter what berry you want to use or even a combination! I like to use whatever berries I have on hand or need to get used up. Raspberries, blueberries, blackberries or a combo. Frozen berries work just as well too.

Jammy berry Swirl:

2 Cups Berries (fresh or frozen)
1/4 Cup Granulated Sugar
2 Teaspoons Cornstarch
1 Tablespoon Water

Shortbread Crust/Base:

1/2 Cup Room Temperature Butter
1/2 Cup Granulated Sugar
1 1/4 Cups of All Purpose Flour
Pinch of Salt

Cheesecake:

16 Ounces Softened Cream Cheese (2 blocks)
3/4 Cup of Granulated Sugar
2 Large Eggs|
2 teaspoons of Vanilla
1 Tablespoon of Flour

Berry Swirled Cheesecake Directions:

1. In a medium sauce pan over medium heat combine the berries, 1/4 cup of sugar, water and cornstarch. Simmer until thickened 3- 4 minutes, crushing and mashing the berries once they begin to cook to get an even consistency. Remove from heat and set aside.

2. Preheat the oven to 325 degrees Fahrenheit and line a 9″ x 9″ or 8″ x 8″ square pan with parchment (or tin foil) and grease.
Beat the softened butter and half a cup of sugar together with a hand or stand mixture until smooth. Add the flour and salt and continue mixing on low until crumbly, but holds together when squeezed.
Dump into the prepared baking pan and press into a flat, even layer for the cheesecake base.
Bake the base for 10 minutes.

3. Unwrap the cream cheese and microwave 20- 30 seconds to remove any additional chill and make for a smooth mixture.
Beat the cream cheese and 3/4 Cups of sugar together with the stand mixer until well combined.
Add in eggs, one at a time and mix until completely incorporated, stopping the mixer and scraping down the sides of the bowl as needed.
Mix in vanilla. Lastly sprinkle in the tablespoon of vanilla and mix to combine.

4. Once the base is out of the oven pour the cheesecake filling on top and spread evenly.
Drop large spoonfuls of the berry mixture over the surface (leaving some cheesecake plain if desired too) then take a sharp knife or skewer and drag through the cheesecake and fruit to swirl.
Bake for 30 -35 minutes until the edges are completely set (and slightly golden) and the centre just barely jiggles.
Transfer to wire a rack to cool. Then cool completely covered in the fridge.

These bars are delicious still warm and can be served straight from the pan, but to get clean cuts and proper squares should be chilled a couple hours in the fridge before slicing. Generally in our household there is a bit of both. Store covered in the fridge for up to a week.

Why not check out this recipe for Blackberry Cinnamon Buns next?!