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+ servings

Blackberry Cheesecake Bars

Creamy cheesecake bars with homemade blackberry swirl and buttery graham cracker crust. These are so much easier to make and serve than traditional cheesecake.
Prep Time:20 minutes
Cook Time:30 minutes
Chill Time:2 hours
Total Time:50 minutes

Equipment

  • 1 9x13 baking dish
  • 1 stand or hand mixer
  • 1 fine mesh strainer
  • 1 Medium saucepan

Ingredients

Berry Jelly

  • 2 cups fresh blackberries
  • cup granulated sugar
  • 1 tablespoon corn starch
  • 2 teaspoons lemon juice

Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 8 tablespoons unsalted butter melted
  • teaspoon salt

Filling

  • 24 ounces cream cheese, softened 3 blocks
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ¼ cup sour cream room temperature
  • 3 large eggs slightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest

Instructions

  • Make berry filling. Mash blackberries in a saucepan until broken down. Strain through fine mesh strainer, pressing berries to extract about ¾ cup juice. Return juice to clean pan. Add the lemon. juice. Whisk sugar and cornstarch together, then whisk into juice off the heat. Bring to a boil over medium-high heat, stirring constantly until thickened. Pour into bowl to cool completely.
  • Prepare crust. Preheat oven to 350°F. Line 9x13 pan with foil or parchment, leaving overhang. Mix graham cracker crumbs, sugar, melted butter, and salt until moistened. Press into pan bottom. Bake 8-10 minutes until lightly golden. Cool on wire rack.
  • Make cheesecake filling. Beat cream cheese until smooth and creamy. Add sugar, flour, sour cream, and lemon zest; mix until combined. Add beaten eggs and vanilla, mixing just until incorporated.
  • Assemble and bake. Pour cheesecake filling over cooled crust. Drop 10-12 tablespoon-sized dollops of cooled berry filling on top. Swirl gently with knife to create marble pattern. Bake 30-35 minutes until edges are set and center has slight jiggle.
  • Cool and chill. Cool at room temperature for 1 hour, then refrigerate at least 2 hours before cutting. Use foil overhang to lift from pan before slicing.

Notes

Bars keep covered in refrigerator up to 5 days. Can be made 1-2 days ahead.
For clean cuts, chill thoroughly and clean knife between cuts.
You can substitute other berries, just aim for ¾ cup strained juice.

Nutrition

Calories: 250kcal | Carbohydrates: 34g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 402mg | Potassium: 188mg | Fiber: 1g | Sugar: 26g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg
Servings: 16 bars
Calories: 250kcal
Author: Katie Shaw