These Blackberry Cheesecake Bars are creamy, rich, and bursting with fresh blackberry flavor in every bite. They have a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a stunning blackberry swirl baked right on top. Made in one bowl with no mixer required, they’re the perfect dessert when you want something elegant but easy.
These Blackberry cheesecake bars are one of my favorite easy desserts because they deliver all the rich, creamy flavor of classic cheesecake without the extra hassle. There's no springform pan, no water bath, and no complicated techniques involved. Everything bakes in a simple 8×8-inch pan, making these bars incredibly easy to prepare, slice, and serve.
They're perfect for summer brunches, backyard BBQs, holidays, or anytime you need a simple make-ahead dessert that still feels impressive. After a few hours in the fridge, the texture becomes smooth, creamy, and absolutely irresistible.
One of the best things about these cheesecake bars is that they can easily be made 1-2 days ahead of time. In fact, the flavor gets even better after chilling overnight, making them a stress-free dessert option for entertaining or special occasions.
If you love berry desserts, you’ll also love my Mango Raspberry Cheesecake Bars, Cranberry Cheesecake Bars, and Banana Blackberry Muffins.
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Why You’ll Love These Blackberry Cheesecake Bars
- No Water Bath Required: These bars bake perfectly in a simple square pan - no springform pan, no water bath, no stress.
- Stunning Blackberry Swirl: The gorgeous deep purple swirl makes these bars look incredibly impressive with very little effort.
- Rich & Creamy: Full-fat cream cheese and sour cream give these bars a velvety, decadent texture that stays perfectly creamy when sliced.
- Make-Ahead Friendly: These bars taste even better the next day after chilling overnight, making them ideal for entertaining.
- Easy to Serve: No slicing a round cheesecake - these bars cut into clean, even squares every time.
Ingredient Notes
For the Crust:
- Graham Crackers: A classic buttery graham cracker crust is the perfect base for these bars. Use finely crushed crumbs for a firm, even crust. You can use a food processor or crush them in a zip-top bag with a rolling pin. Golden Oreos or digestive biscuits also work great as an alternative.
- Unsalted Butter: Melted butter binds the crumbs together and gives the crust a rich, buttery flavor. Make sure it’s fully melted before mixing.
For the Blackberry Swirl:
- Fresh Blackberries: Fresh blackberries give the most vibrant color and flavor. Frozen blackberries work too - no need to thaw them, just cook them straight from frozen and add a minute or two to the cook time.
- Granulated White Sugar: Sweetens the naturally tart blackberries and helps the compote thicken to a jam-like consistency.
For the Cheesecake Filling:
- Cream Cheese: Full-fat block cream cheese is essential for a rich, creamy texture. Do not use whipped or spreadable cream cheese, it has too much air and moisture and will affect the texture. Make sure it is fully softened to room temperature (at least 1-2 hours out of the fridge) to avoid lumps in your batter.
- Granulated White Sugar: Sweetens the cheesecake filling without weighing it down.
- Sour Cream: Full-fat sour cream adds a subtle tang and extra creaminess, and prevents the cheesecake from drying out. Use it at room temperature. Greek yogurt works as a 1:1 substitute.
- Eggs: Two room temperature eggs give the cheesecake structure and a smooth, set texture. Room temperature eggs incorporate more evenly and help prevent overmixing. Do not overmix once the eggs go in.
- Vanilla Extract: Pure vanilla extract enhances and rounds out all the flavors. Don’t skip it.
- All-Purpose Flour: A small amount of flour stabilizes the cheesecake filling and helps prevent cracks.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
Substitutions & Variations
- Different Berries: This recipe works beautifully with raspberries, blueberries, strawberries, or a mix of all three. The method for the compote remains the same for all berry varieties.
- Crust Swap: Swap the graham crackers for Golden Oreos for a sweeter, vanilla-flavored crust, digestive biscuits for a more subtle base, or gingersnap cookies for a spiced twist that pairs beautifully with the blackberry.
- Lemon Blackberry: Add 1 teaspoon of lemon zest directly into the cheesecake filling for a bright, citrusy lemon blackberry flavor combination.
- Chocolate Crust: Use crushed Oreo cookies (filling included) in place of the graham crackers for a rich chocolate base that pairs beautifully with the blackberry swirl.
- Make it Gluten-Free: Use gluten-free graham crackers or any gluten-free cookie for the crust, and substitute a gluten-free 1:1 flour blend for the tablespoon of flour in the filling.
Step-by-Step Instructions
Here is how to make these blackberry cheesecake bars. You can use a stand mixer fitted with a paddle attachment or a hand mixer. Preheat oven to 350°F (175°C). Butter an 8×8 inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Set aside.
Make the blackberry compote.In a small saucepan, combine the blackberries and sugar over medium heat. Cook for 8-10 minutes, stirring frequently and pressing the berries down with the back of a spoon, until the berries have completely broken down and the mixture has thickened to a jam-like consistency.
Remove from heat and set aside to cool completely. If you prefer a smoother swirl, strain through a fine mesh sieve to remove the seeds.
Make and pre-bake the crust.In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until just set. Remove from the oven and reduce the oven temperature to 325°F (160°C). Let the crust cool slightly while you make the filling.
Make the cheesecake filling.In a large bowl, beat the softened cream cheese and sugar together on medium-high speed for 3-4 minutes until completely smooth and fluffy. Scrape down the sides of the bowl.
Add the sour cream, vanilla extract, flour, and salt and beat on medium speed until just smooth. Add the eggs one at a time, mixing on low speed only until combined after each addition. Do not overmix.
Assemble.Pour the cheesecake filling over the cooled graham cracker crust and spread into an even layer. Drop spoonfuls of the cooled blackberry compote over the surface of the cheesecake. Use a toothpick or thin skewer to swirl the compote into the filling in a figure-eight or circular pattern. Don’t over-swirl.
Bake.Bake at 325°F for 30-35 minutes, until the edges are set and the center has a very slight jiggle when gently shaken. It will firm up fully as it chills. Do not overbake.
Cool and chill.Turn the oven off and crack the door open slightly. Let the cheesecake bars cool in the oven for 30 minutes , this gentle cool-down helps prevent cracking. Then remove from the oven and let cool completely on a wire rack at room temperature, about 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
Slice and serve.Use the parchment overhang to lift the cheesecake slab out of the pan. Run a sharp knife under hot water, wipe dry, and slice into bars. Wipe the knife between each cut for clean edges.
Tips & Tricks
- Use room temperature ingredients. This is the most important tip for a smooth, lump-free cheesecake filling. Cold cream cheese will clump and never fully smooth out. Take your cream cheese, eggs, and sour cream out of the fridge at least 1-2 hours before baking.
- Don’t overmix after adding the eggs. Once the eggs go in, mix on low speed only until just combined. Overmixing incorporates too much air into the batter, which causes the cheesecake to puff up in the oven and then crack as it cools.
- Cool the blackberry compote completely before swirling. If the compote is too warm when added to the cheesecake filling, it can sink to the bottom instead of creating a beautiful surface swirl. Let it cool to room temperature first.
- Use a toothpick or skewer for the swirl. Dollop the blackberry compote over the cheesecake filling, then use a toothpick or thin skewer to drag through the compote in a figure-eight or swirling pattern. Don’t over-swirl or the colors will muddy together.
- Let it chill completely before slicing. The bars need to chill in the refrigerator for at least 4 hours, but overnight is ideal. A fully chilled cheesecake slices cleanly and has the best texture.
- Use a hot, clean knife for slicing. Run your knife under hot water and wipe it dry between each cut for perfectly clean, sharp slices.
- Use the parchment overhang to lift. Lining the pan with parchment paper and leaving an overhang on all sides makes it easy to lift the entire slab out of the pan before slicing - no digging required.
FAQs
Cracks are usually caused by overmixing after the eggs are added (which incorporates too much air) or by overbaking. Make sure to mix on low speed once the eggs go in, and pull the bars from the oven while the center still has a slight jiggle. The slow cool-down in the oven also helps prevent cracks.
No, it’s totally optional. Leaving the seeds in gives a more rustic texture and look. If you prefer a smoother swirl, strain through a fine mesh sieve after cooking.
The edges should look set and slightly puffed, while the center should have a very slight jiggle like Jell-O when you gently shake the pan. It will firm up completely as it chills. If the whole surface is still liquid, bake for a few more minutes.
Storage & Freezing
- Refrigerator: Store these blackberry cheesecake bars covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The flavor and texture actually improve after the first day.
- Freezer: These bars freeze beautifully! Once fully chilled and sliced, place the bars in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours until solid. Transfer to an airtight freezer-safe container or zip-top bag, separating layers with parchment paper. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving - do not thaw at room temperature.
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Recipe
Easy Blackberry Cheesecake Bars
Equipment
- 8*8 square pan
- Stand Mixer or Hand mixer
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs about 10-12 crackers
- 5 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 oz (454g) cream cheese softened
- ½ cup (100g) granulated white sugar
- ¼ cup (60ml) sour cream room temperature
- 2 large eggs room temperature
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
For the Blackberry Compote:
- 1 ½ cups fresh or frozen blackberries
- ¼ cup (50g) granulated white sugar
Instructions
- Preheat oven to 325°F. Line a 8×8 inch pan with parchment paper, leaving overhang for easy removal. Lightly grease parchment.
- Make the crust: Mix graham cracker crumbs and melted butter until evenly moistened. Press firmly into bottom of prepared pan.
- Bake crust for 10 minutes until lightly golden. Remove and let cool while making filling.
- Make the blackberry compote.In a small saucepan, combine the blackberries and sugar over medium heat. Cook for 8-10 minutes, stirring frequently and pressing the berries down with the back of a spoon, until the berries have completely broken down and the mixture has thickened to a jam-like consistency.
- Remove from heat and set aside to cool completely. If you prefer a smoother swirl, strain through a fine mesh sieve to remove the seeds.
- Make the cheesecake filling: In a large bowl, whisk softened cream cheese for 3-4 minutes until smooth. Add remaining sugar, sour cream, vanilla, and salt, whisking until combined.
- Add eggs one at a time, whisking gently just until incorporated. Don’t overmix.
- Pour filling over cooled crust. Drop spoonfuls of the cooled blackberry compote over the surface of the cheesecake. Use a toothpick or thin skewer to swirl the compote into the filling. Optionally place a few fresh blackberries on the top of filling, distributing evenly.
- Bake the bar for 30-35 minutes until edges are set and center has slight jiggle. Turn the oven off and crack the door open slightly. Let the cheesecake bars cool in the oven for 30 minutes - this gentle cool-down helps prevent cracking. Then remove from the oven and let cool completely on a wire rack at room temperature, about 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Use parchment overhang to lift bars from pan before cutting into squares.
Notes
- Make sure your cream cheese is fully softened before mixing to ensure a smooth, lump-free cheesecake filling.
- For the best texture, avoid overmixing the cheesecake batter once the eggs are added. Overmixing can incorporate too much air and cause cracking.
- The blackberry swirl can be made with either fresh or frozen blackberries. If using frozen berries, there's no need to thaw them first.
- Chill the cheesecake bars for at least 4 hours before slicing, but overnight chilling will give you the cleanest cuts and best flavor.
- For neat slices, wipe your knife clean between each cut and slightly warm the blade with hot water.
- Store leftover cheesecake bars covered in the refrigerator for up to 5 days.
- These bars also freeze well. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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