Striped Berry Cheesecake Bars with Smooth Layers

Ingredients

For the Graham Crust:

1 1/2 cups graham cracker crumbs

5 tbsp unsalted butter, melted

2 tbsp granulated sugar

For the Smooth Cheesecake Base:

16 oz cream cheese, softened

3/4 cup powdered sugar

1 tsp vanilla bean paste

1 cup heavy cream, whipped to stiff peaks

For the Berry Layers:

1/2 cup raspberry puree, strained and thickened

1/2 cup blueberry puree, strained and thickened

1 tsp lemon juice (divided)

For Garnish:

1/4 cup fresh mixed berries

1 tsp honey for drizzle

Directions

Line an 8x8 inch square pan with parchment paper,

ensuring an overhang on the sides for easy lifting.

Combine graham cracker crumbs, melted butter, and

sugar; press firmly into the bottom of the pan and freeze

for 15 minutes.

Beat the cream cheese, powdered sugar, and vanilla bean

paste until completely smooth and free of lumps.

Gently fold the whipped heavy cream into the cream

cheese mixture until unified.

Divide the cheesecake batter into three equal portions in

separate bowls.

Leave one bowl plain (white), stir the raspberry puree and

half the lemon juice into the second bowl (pink), and stir

the blueberry puree and remaining lemon juice into the

third bowl (purple).

Spread the blueberry layer evenly over the crust and

freeze for 25 minutes until the surface is firm to the

touch.

Carefully spread the plain vanilla layer over the blueberry

layer and freeze for another 25 minutes.

Finish by spreading the raspberry layer on top, using an

offset spatula to create a perfectly flat, smooth surface.

Freeze the entire pan for at least 6 hours or overnight

until completely solid.

Lift the block from the pan and use a hot, dry knife to

slice into rectangular bars, wiping the blade clean

between each cut to maintain the distinct stripes.

Top with fresh berries and a light honey drizzle before

serving.