Frozen Berry Cheesecake Bars (Print View)

Chilled bars with creamy cheesecake, berry swirl, and a buttery graham crumb—perfect for summer entertaining.

# Components:

→ Graham Cracker Crust and Crumble

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon ground cinnamon (optional)
05 - Pinch of salt

→ Cheesecake Filling

06 - 16 ounces cream cheese, softened
07 - 1/2 cup sour cream
08 - 1/2 cup granulated sugar
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon lemon juice
11 - 1 cup heavy cream, cold

→ Berry Swirl

12 - 1 1/2 cups mixed frozen berries
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice
15 - 1 teaspoon cornstarch dissolved in 1 tablespoon water

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch square baking pan with parchment paper, ensuring overhang for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, optional cinnamon, and salt until the mixture resembles wet sand.
03 - Reserve 1/2 cup of the graham cracker mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Allow to cool completely.
04 - In a small saucepan, combine frozen berries, sugar, and lemon juice. Cook over medium heat for approximately 5 minutes, until berries release their juices and begin to break down. Stir in the cornstarch slurry and cook for an additional 1–2 minutes until thickened. Let cool to room temperature.
05 - In a large bowl, beat the softened cream cheese until smooth. Incorporate sugar, vanilla extract, lemon juice, and sour cream; beat until thoroughly combined.
06 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cheesecake mixture until fully integrated.
07 - Spread the cheesecake filling evenly over the cooled graham cracker crust.
08 - Dollop the berry sauce over the cheesecake layer. Utilize a skewer or knife to gently swirl the berry sauce through the top layer.
09 - Evenly sprinkle the reserved graham cracker crumble mixture over the top.
10 - Freeze, uncovered, for a minimum of 4 hours, or until firm.
11 - Remove from freezer, allow to sit at room temperature for 10 minutes, then lift from the pan and cut into individual bars. Serve immediately while frozen.

# Expert Advice:

01 -
  • No bake except for the quick crust
  • Perfect make ahead dessert for entertaining
  • Customizable with any seasonal berries
  • Impressive presentation with minimal effort
  • Stays frozen longer than ice cream when serving outdoors
02 -
  • Perfect texture requires proper freezing time no less than 4 hours
  • Can be made up to 2 weeks ahead and stored frozen
  • The berry swirl provides both flavor and beautiful visual appeal
  • These bars hold their shape better than traditional ice cream desserts
03 -
  • Always start with room temperature cream cheese to prevent lumps in your filling. If you forget to set it out early, unwrap and microwave in 10 second bursts until softened but not melted.
  • For the cleanest cuts, dip your knife in hot water and wipe clean between slices.
  • When making the berry swirl, strain half the cooked berries for a smoother texture while keeping some whole berries for visual appeal and texture contrast.

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