Berry Swirl Cheesecake Bars with Sourdough Sugar Cookie Crust
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This mixed berry swirl cheesecake has a sourdough discard sugar cookie crust, a creamy cheesecake filling, and is swirled with berry sauce made of raspberries, blueberries, and strawberries. This is a simple make-ahead dessert perfect for celebrations and holidays!
Our household is a big fan of cheesecake. But now that we are deep in berry season, I know I wanted to create a unique cheesecake recipe that featured all those gorgeous in-season fruits. Alas, the mixed berry cheesecake bars were born.
Then came the fun part. Don’t get me wrong, I love a good graham cracker crust, but using my sourdough sugar cookie bar recipe as the base of these cheesecake bars had been on my to-make list for a while! The result was, of course, incredible!
Why You’ll Love This Recipe
- The perfect balance of flavors. A buttery sourdough sugar cookie crust, creamy cheesecake filling, and sweet-tart homemade berry swirl come together in every bite for the ultimate dessert.
- A beautiful dessert that’s easier than it looks. The berry swirl creates a gorgeous marbled finish with just a few simple swirls of a butter knife—no special decorating skills required.
- Perfect for making ahead. These cheesecake bars taste even better after chilling overnight, making them an ideal dessert for holidays, parties, potlucks, or whenever you want to prepare dessert in advance.
Looking for more sourdough desserts? Check these out!
- lemon curd cheesecake bars with sourdough shortbread crust
- sourdough donuts with chocolate custard filling
- sourdough chocolate cake (triple layer moist cake!)
Step-By-Step Instructions
Preheat your oven to 325°F. Line a 9×9-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out after chilling.
Whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Mix in the egg, sourdough discard, and vanilla.
Stir in the dry ingredients until a soft dough forms.
Press the dough into an even layer in the prepared pan. Bake for 20 minutes, or until the edges are lightly golden.
While the crust bakes, combine the blueberries, strawberries, raspberries, sugar, and cornstarch in a saucepan.
Cook until the berries soften and the sauce thickens, then let it cool slightly.
Beat the cream cheese until smooth. Mix in the sugar, Greek yogurt, vanilla, and salt. Add the eggs one at a time, then mix in the flour just until combined.
The sugar cookie crust base should be slightly cooled and ready for the filling.
Pour the cheesecake filling over the baked sugar cookie crust.
Spoon small dollops of berry sauce across the top. You will have extra sauce which is perfect for topping the cheesecake when you serve it.
Using a butter knife, gently drag it through the berry sauce in figure-eight or S-shaped motions to create a beautiful marbled swirl. Be careful not to overmix.
Bake for 40 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open. Let the cheesecake cool gradually before bringing it to room temperature.
Cover and refrigerate for at least 4–5 hours, preferably overnight. Slice into bars and serve with the remaining berry sauce and whipped cream, if desired.
Tips for Making the BEST Berry Swirl Cheesecake Bars
- Use room temperature ingredients. Softened cream cheese, room temperature eggs, and Greek yogurt blend together much more smoothly, giving you a silky cheesecake filling without lumps.
- Don’t overmix the batter. Once you add the eggs, mix just until combined. Overmixing incorporates excess air, which can cause the cheesecake to puff up and crack as it cools.
- Cool the berry sauce before swirling. Let the berry sauce cool for a few minutes before spooning it over the cheesecake. A slightly cooled sauce creates prettier swirls and won’t sink into the batter.
- Swirl gently. Use the tip of a butter knife to make figure-eight or S-shaped motions through the berry dollops. A few gentle passes create beautiful marbling—over-swirling will muddy the colors together.
- Let the cheesecake cool slowly. After baking, turn off the oven and crack the door open. Allowing the cheesecake to cool gradually helps prevent cracks and creates an extra creamy texture.
- Chill overnight for the best texture. While the bars are delicious after 4–5 hours, an overnight chill gives the cheesecake time to fully set and develop its rich, creamy flavor. Clean slices are much easier, too!
Equipment You’ll Need
- 9×9-inch baking pan – The perfect size for thick, bakery-style cheesecake bars.
- Parchment paper – Makes lifting the chilled bars out of the pan quick and easy.
- Large mixing bowl – For preparing the sugar cookie dough and cheesecake filling.
- Medium mixing bowl – For whisking together the dry ingredients.
- Hand mixer or stand mixer – Helps create a smooth, lump-free cheesecake filling.
- Small saucepan – For cooking the homemade berry sauce.
- Whisk – To evenly combine the dry ingredients.
- Rubber spatula – Great for scraping down the bowl and spreading the cheesecake filling evenly.
- Butter knife – Used to swirl the berry sauce into the cheesecake.
- Cooling rack – Helps the cheesecake cool evenly before chilling.
- Sharp knife – For clean, neat slices after the bars have chilled.
Storage
Refrigerator: Store the cheesecake bars in an airtight container or tightly covered in the refrigerator for up to 5 days. For the best texture and flavor, keep the extra berry sauce in a separate airtight container and spoon it over each serving just before enjoying.
Freezer: Once fully chilled, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make Ahead: These cheesecake bars are an excellent make-ahead dessert. Prepare them up to 2 days in advance and keep them refrigerated until ready to serve. The flavor and texture only get better after chilling overnight.
Berry Swirl Cheesecake Bars with Sourdough Sugar Cookie Crust
Ingredients
For the Sourdough Sugar Cookie Crust
- 2 cups all-purpose flour 250 g
- 1 teaspoon baking powder 4 g
- ¼ teaspoon salt 1.5 g
- 8 tablespoons salted butter softened (113 g)
- 1¼ cups granulated sugar 250 g
- 1 large egg
- ⅓ cup sourdough discard unfed (80 g)
- 1 teaspoon vanilla extract 5 g
For the Berry Swirl (save extra for topping the cheesecake bars once ready to serve)
- 1 cup fresh blueberries 150 g
- ½ cup diced strawberries 75 g
- ½ cup raspberries 60 g
- ½ cup granulated sugar 100 g
- 1 tablespoon cornstarch 8 g
For the Cheesecake Filling
- 16 ounces cream cheese softened (454 g)
- ½ cup granulated sugar 100 g
- ¼ cup full-fat Greek yogurt room temperature (60 g)
- 1 teaspoon vanilla extract 5 g
- ⅛ teaspoon salt 0.75 g
- 2 large eggs room temperature
- 2 tablespoons all-purpose flour 16 g
Instructions
Step 1: Prepare the Pan
- Preheat the oven to 325°F (163°C).
- Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on two sides to easily lift the cheesecake bars out after chilling.
Step 2: Make the Sugar Cookie Crust
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Mix in the egg until fully incorporated.
- Add the sourdough discard and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients and mix just until a soft dough forms. Avoid overmixing.
- Transfer the dough to the prepared baking pan. Using lightly floured hands or an offset spatula, gently press the dough into an even layer, making sure it reaches all four corners.
- Bake for 18-20 minutes, or until the edges are lightly golden and the center appears mostly set. The crust does not need to be completely browned since it will continue baking with the cheesecake.
- Remove from the oven and set aside while preparing the filling.
Step 3: Make the Berry Swirl
- While the crust bakes, combine the blueberries, diced strawberries, raspberries, granulated sugar, and cornstarch in a small saucepan.
- Cook over medium heat, stirring frequently, until the berries begin to break down and release their juices. Continue cooking for about 8-10 minutes until the mixture thickens enough to coat the back of a spoon.
- For a smoother swirl, use an immersion blender or the back of a spoon while cooking.
- Remove from the heat and allow the berry sauce to cool slightly before assembling the cheesecake.
Step 4: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until completely smooth with no lumps.
- Add the sugar and mix until creamy.
- Mix in the Greek yogurt, vanilla extract, and salt.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Finally, mix in the flour until incorporated. Do not overmix, as too much air can cause the cheesecake to crack.
Step 5: Assemble the Cheesecake Bars
- Pour the cheesecake filling over the partially baked sugar cookie crust and spread it into an even layer.
- Using a spoon, drop small dollops of the berry sauce evenly across the top of the cheesecake. You'll have extra sauce. Save this to top your cheesecake with when serving (it's incredible with the sauce and some whipped topping!).
- Using the tip of a butter knife, gently drag the knife through the berry dollops in smooth figure-eight or S-shaped motions. Rotate the pan as needed and continue swirling until you have a beautiful marbled pattern. Be careful not to overmix, or the colors will blend together instead of creating distinct swirls.
Step 6: Bake
- Bake at 325°F (163°C) for 40-45 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Avoid overbaking, as the cheesecake will continue setting while it cools.
Step 7: Cool Slowly
- Turn off the oven and crack the oven door open several inches.
- Allow the cheesecake to cool slowly in the oven for about 45-60 minutes. This gradual cooling helps reduce the chances of cracking.
- Transfer the pan to the counter and let it cool completely to room temperature.
- Cover the pan tightly and refrigerate for at least 4-5 hours, though overnight chilling is highly recommended for the cleanest slices and best flavor.
Step 8: Slice and Serve
- Use the parchment paper overhang to lift the chilled cheesecake from the pan.
- Slice into bars using a sharp knife, wiping the blade clean between each cut for neat slices.
- Serve with the reserved berry sauce spooned over each bar and a dollop of whipped cream or whipped topping, if desired.
