Berry Swirl Cheesecake Bars

Berry Swirl Cheesecake Bars


For the Crust:

  • 2 ½ cups cookie crumbs
  • ½ cup melted butter

For the Filling:

  • 250g cream cheese, softened
  • 2-3 tbsp powdered sugar
  • 1 teaspoon vanilla extract (optional)
  • 115g white cooking chocolate, melted and cooled slightly

For the Swirl:

  • 350gms blueberry swirl ice cream, slightly softened
  • 350gms strawberry ripple ice cream, slightly softened


  1. Line an 8×8-inch baking pan with parchment paper or cling film, leaving some overhang on the sides for easy removal. Set aside.
  2. In a mixing bowl, combine the cookie crumbs and melted butter until well combined. Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
  3. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
  4. Remove the crust from the refrigerator and spread the white chocolate cream cheese mixture over the crust in an even layer.
  5. Spoon dollops of the blueberry swirl cream cheese mixture over the white chocolate layer. Repeat the process with the strawberry ripple ice cream, alternating dollops of blueberry and strawberry until the surface is covered.
  6. Use a butter knife or skewer to gently swirl the ice cream dollops into the cream cheese mixture to create a marbled effect.
  7. Place the pan in the freezer and chill for at least 4 hours, or until set (best overnight).
  8. Once set, use the parchment paper/cling film to lift the cheesecake bars out of the pan and transfer them to a cutting board. Use a sharp knife to cut into squares.
  9. Serve chilled and enjoy your delicious Berry Swirl Cheesecake Bars!