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Blackberry Swirl Cheesecake Bars

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A homemade graham cracker crust topped with a smooth and creamy cheesecake filling and blackberry swirl. These Blackberry Swirl Cheesecake Bars make a gorgeous and delicious dessert!
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Author Danielle


For the crust:

  • 9 full-sheet graham crackers or 1 and 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted

For the blackberry swirl:

  • 1/2 cup fresh blackberries
  • 1 tablespoon granulated sugar

For the cheesecake:

  • 16 ounces cream cheese softened to room temperature
  • 1/3 cup sour cream room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature


To make the crust:

  • Preheat oven to 325°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
  • Add the graham crackers to a food processor or blender and process until you have fine crumbs. Transfer the crumbs to a large mixing bowl, add in the granulated sugar and melted butter, and mix until all of the crumbs are moistened. Scoop into the prepared baking pan and firmly press down into one even layer.
  • Bake at 325°F for 10 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the blackberry swirl:

  • Add the blackberries to a food processor or blender and process until smooth. Strain the blackberry puree through a fine mesh strainer into a small bowl and discard any large pieces. Add the granulated sugar to the blackberry mixture and mix until well combined.

To make the cheesecake:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Next, add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined and smooth. Add in the eggs one at a time and mix on low until just combined.
  • Pour the cheesecake filling over the prepared crust and spread it out into one even layer. Spoon the blackberry mixture in different spots on top of the cheesecake filling and gently swirl with a knife.
  • Bake at 325°F for about 30-35 minutes or until the cheesecake has set up.
  • Remove from the oven to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator for 3-4 hours, or overnight, or until fully chilled. Slice into bars and enjoy.


Prep time does not include cooling and chilling time.
This recipe can be sliced into 9 larger bars or 16 smaller bars.