Like usual I am late to the holiday posting party. But that’s alright, because this recipe is tasty for anytime of the year.

I was originally inspired to make organic cheesecake bars from the summer berry stack that we sell at work. But the summer berry stack is heavy, and overly sweet. And definitely not organic. With it being summer/bathing suit season I figured I needed to lighten these up a bit. Not everyone wants a cheesecake bar the size of a slice of cheesecake.

I decided to make my cheesecake bars thin, and swirled them with two different berry purees. To, you know, give them vitamins and make them healthy…

I used organic raspberry and blueberry puree to make my bars festive. But don’t be scared, you can use what ever fruit is in season or no fruit at all. These cheesecake bars are very versatile.
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