Lingonberry Swirl Cheesecake Bars

Lingonberry swirl cheesecake bars are the perfect balance of sweet, creamy cheesecake and tart, tangy lingonberries! These Scandi-inspired bars are a simple and forgiving alternative to traditional cheesecake, with vibrant red swirls adding a burst of color and flavor. Serve these decadent bars at your next gathering or special occasion. They’re sure to be a hit!

Want more cookie recipes? You’ll love my Maple Glazed Cardamom Sugar Cookies, Hindbærsnitter (Danish Raspberry Bars), and Hallongrottor (Swedish Thumbprint Cookies) recipes!

What Are Lingonberries?

Lingonberries are small, red berries that grow on low, evergreen shrubs in cold and northern regions. They are native to Scandinavia and other parts of Northern Europe and are known for their distinct tart flavor. Traditionally, they were a staple food during the long winter months. As Nordic cuisine gained popularity worldwide, so did the inclusion of lingonberries in various dishes. These berries can be eaten raw or used in various dishes, such as jams, sauces, desserts, and beverages.

Where to Buy Lingonberries?

Lingonberries can be hard to find in the US. They’re grown in cooler regions like the Pacific Northwest, Massachusetts, and Maine. If you’re like me, and you don’t live in one of those regions, lingonberries can be difficult to find and expensive when you do find them. That’s why I use lingonberry jam instead of the berries. Lingonberry jam can be found at some grocery stores (in the aisle with the other jams and jellies), in the food section at Ikea and online.

Amazon carries the Felix brand lingonberry jam that I use:

What Do Lingonberries Taste Like?

Lingonberries have a tart flavor are similar to cranberries but with a hint of sweetness. When fully ripe, they have a slightly sweet undertone that complements the tanginess.

What Can I Use Instead Of Lingonberry Jam?

Because lingonberries have a tartness to them, the closest substitute for lingonberry jam is cranberry sauce. It’s a great substitute because the flavor profile is similar and it’s much easier to find than lingonberry jam. Make sure to use cranberry sauce with real cranberries in it, like my Spiced Orange Cranberry Sauce, and not the jellied cranberry sauce that comes in a can.

Why You’ll Love This Recipe

• It’s easier to make than a full cheesecake! You don’t need a water bath or a springform pan, just a regular square 8×8-inch pan.
• The lingonberry jam adds a wonderful tartness to the sweet, creamy cheesecake.
• They not only taste amazing, but they also look beautiful with their vibrant deep red swirls!
• The super creamy texture of these cheesecake bars will melt in your mouth.

Ingredients

• Graham crackers: Did you know you can buy graham cracker crumbs? Amazing! If you can’t find crumbs, you can get regular old graham crackers and process them in a food processor or put them in a Ziploc bag and break them down with a rolling pin or a meat tenderizer.
• Lingonberry jam: Add a sweet-tart element and beautiful swirls. Lingonberry jam can often be found in specialty or Scandinavian grocery stores. If it’s not readily available, you can use cranberry or raspberry jam as a substitute.
• Unsalted butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
• Cream cheese: Be sure to use full-fat blocks of cream cheese and not reduced fat or the whipped cream cheese that comes in a tub! Otherwise, your cheesecake may turn out runny or never fully set up. Make sure the cream cheese is softened to room temperature for a smooth texture.
• Sour cream: Adds a nice tanginess and creaminess to the filling. Use full fat sour cream.
• Eggs: A binding agent that adds structure and richness to the filling.

See recipe card below for full ingredient measurements.

Variations

• Add cocoa powder to the cheesecake filling for a chocolate twist.
• Drizzle melted chocolate (white, dark, or milk) over the lingonberry swirls for an extra indulgence.
• Mix finely chopped almonds into the graham cracker crust for added crunch and flavor.
• Incorporate orange zest into the lingonberry jam for a refreshing citrusy touch.
• Swap graham crackers for gingersnap cookies like my Pepparkakor (Swedish Gingerbread Cookies) in the crust for a spicy twist!

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Make the crust

• Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, aluminum foil or coat it with cooking spray. Set aside.
• Place graham crackers into a food processor or blender, and process until you have fine crumbs.

• Pour crumbs into a large bowl and add the sugar and melted butter. Mix together until well combined and the crumbs are no longer dry.
• Add the mixture to the prepared pan and firmly and evenly press it down into one even layer. You can use your hands or even the bottom of a large measuring cup.
• Bake at 325°F for 10 minutes, until golden brown and fragrant. Remove from the oven and set aside to cool while you make the filling. Keep oven temperature at 325°F.

Make the filling

• Using a stand mixer with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
• Add the egg and mix until just combined.
• Add the vanilla and sour cream to the mixture and mix until well blended and smooth, stopping to scrape down the sides of the bowl as needed.

Bring it all together

• Pour the cheesecake filling over the graham cracker crust and spread evenly with a rubber spatula.
• Drop spoonfuls of the lingonberry jam over the top of the filling.
• Create swirls of the jam using a chopstick, knife or skewer.
• Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
• Allow the cheesecake bars to cool to room temperature then transfer to refrigerator to chill completely, at least 6 hours, preferably overnight.

Expert Tips

• Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are all at room temperature. That way the filling will be smoother and creamier and have fewer lumps.
• Parchment Paper or Foil: Lining the baking pan with parchment paper or aluminum foil makes it easier to lift the bars out for slicing. It also minimizes sticking and makes cleanup a breeze.
• Even Crust Layer: When pressing the graham cracker crust into the pan, make sure it’s evenly distributed and firmly packed. This creates a stable base for your bars.
• Prebake the Crust: Prebaking the crust for a short time helps it set and become crisp, preventing it from becoming soggy when the filling is added.
• Jam Swirling Technique: Insert a chopstick, knife, or skewer into the jam and create swirling patterns without going too deep into the cheesecake filling to maintain distinct swirls.
• Chill Thoroughly: Refrigerate the bars for at least 6 hours or overnight for the best texture and flavor. Chilling allows the flavors to meld and the cheesecake to set properly.
• Sharp Knife for Slicing: When it’s time to slice the bars, use a sharp knife and wipe it clean between cuts for clean, neat slices.

Storage

Refrigerator: Place any leftovers in an airtight container or cover them with plastic wrap and store them in the refrigerator for 3-4 days. If you need to stack the bars in a container, place a sheet of parchment paper or wax paper between the layers to prevent sticking.

Freezer: Wrap each bar individually in plastic wrap, then place them in an airtight container or a freezer-safe resealable bag. Frozen cheesecake bars can last for up to 2-3 months in the freezer. Before serving, allow the refrigerated or thawed bars to come to room temperature for about 30 minutes.

FAQs

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