Easy Blackberry Cheesecake Bars
These Blackberry Cheesecake Bars are creamy, smooth, and bursting with fresh blackberry flavor. Made with a buttery graham cracker crust, rich cheesecake filling, and swirls of sweet blackberry sauce, these bars are the perfect make-ahead dessert for summer gatherings, holidays, or anytime you want an easy cheesecake recipe without the fuss of a traditional cheesecake.
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 8x8 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.
Nutritional Information
Calories: 168kcalCarbohydrates: 23gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 35mgSodium: 297mgPotassium: 187mgFiber: 3gSugar: 15gVitamin A: 282IUVitamin C: 10mgCalcium: 128mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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