Strawberry Swirl Cheesecake Bars

These Cheesecake Bars have a buttery shortbread crust and a strawberry swirl cheesecake filling. They're a great make-ahead dessert that travels well too!
Course Dessert
Cuisine American
Keyword strawberry swirl cheesecake, strawberry swirl cheesecake bars
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 (one 8x8 pan)
Calories 480kcal


For the shortbread crust:

  • 12 tbsp unsalted butter softened
  • 1/2 cup confectioner's sugar
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 10 oz flour, by weight (2 cups, measured)

For the cheesecake:

  • 16 oz cream cheese softened (2 blocks)
  • 1/4 cup sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 3 tbsp high quality strawberry jam


  • Preheat the oven to 350 degrees F. Start with the shortbread crust. Using a hand mixer or stand mixer, cream together the butter, confectioner’s sugar, sea salt, vanilla extract, and almond extract.
  • Add the flour and mix until just combined. It will be crumbly, and that’s fine.
  • Press the shortbread crumbles into an 8×8 square baking pan with your fingertips.
  • Bake for 15-20 minutes, until a little bit golden brown, then let it cool completely on a wire rack.
  • Make the cheesecake by whipping together the cream cheese, sugar, egg, and vanilla extract with a hand mixer.
  • Whip the ingredients until combined, but take care not to overmix.
  • Spread the cheesecake filling evenly over the cooled shortbread crust.
  • Add plops of strawberry jam and swirl it into the cheesecake filling.
  • Bake the cheesecake for 25-30 minutes until the cheesecake has set.
  • Let the cheesecake cool to room temperature, then refrigerate before serving. When ready to serve, cut into bars and enjoy!


Calories: 480kcal | Carbohydrates: 38g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 300mg | Potassium: 114mg | Sugar: 13g | Vitamin A: 1175IU | Calcium: 61mg | Iron: 1.7mg