Blackberry Cheesecake Bars

A creamy cheesecake filling, a buttery graham cracker crust, and a fresh blackberry swirl. Easy to make and better the next day.

Blackberries have a brief window, by late August, the big beautiful clusters are still showing up at the farm stand and the grocery, but there is something in the air that says this will not last. The tomatoes are peaking. The light is shifting. Fall is somewhere on the other side of the calendar, not yet here but making its intentions known. I love fall, you know I do. But this is the moment I reach for the blackberries before they are gone, before I am elbow-deep in apples and cinnamon and all the pleasures of the next season.

These blackberry cheesecake bars are what I make when I want to do something easy, delicious and that showcases the flavor of these berries. Not a fussy full cheesecake with a water bath and a springform pan and the  anxiety about whether the top will crack. These are something better: a buttery graham cracker crust, a creamy cheesecake filling, and a blackberry swirl that looks like you know what you are doing even if you absolutely do not. The hardest part is waiting for them to chill before you cut into them. If you can manage that, you can make these bars.

This month I am joining my friend Sheri for our Sweet Treats for Your Sweet Tooth series, our monthly collaboration where we each bake something from our own kitchens and share it with you. Be sure to pop over to Sheri’s blog when you are done here to see what she made. I have a feeling that you will love it.

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Why You Will Love These Blackberry Cheesecake Bars

There is no water bath, no springform pan, no cracked-top drama. If you have ever been intimidated by a classic cheesecake, this is the version to make. The crust is a graham cracker base, the cheesecake filling comes together in one bowl, and the blackberry swirl is as simple as spooning the berry mixture over the top and running a knife through it. What you end up with looks far more impressive than the effort involved.

The bars are also make-ahead friendly, which I appreciate. They need time to chill anyway, so you can make them the night before and they will be at their best the next day, sliced cold and clean. They keep well in the refrigerator for four days, which means they are just as good Tuesday as they were Sunday. I won’t lie, I find that very appealing.

What You Need to Make Blackberry Cheesecake Bars

For the graham cracker crust, you will need 2 1/2 cups of graham cracker crumbs, 1/4 cup of brown sugar, and 7 tablespoons of melted butter. You can buy the crumbs already ground or make your own by pulsing graham cracker sheets in a food processor until you have fine, even crumbs. Either works.

For the blackberry puree, you need 6 ounces of fresh blackberries, 1/4 cup of granulated sugar, and 1/4 cup of water. This cooks down into a jammy, concentrated sauce. If you want the swirl to be perfectly smooth, strain the sauce through a fine mesh strainer before you use it. If you do not mind a little texture, leave it as is.

For the cheesecake filling, you need 16 ounces of cream cheese at room temperature, 1/2 cup of sour cream at room temperature, 1/2 cup of granulated sugar, 2 eggs at room temperature, 1 teaspoon of pure vanilla extract, and the juice from half a fresh lemon. Room temperature matters here. Cold cream cheese will not blend smoothly, and you will end up with lumps in the batter. Pull everything out of the refrigerator at least an hour before you start.

How to Make Blackberry Cheesecake Bars

Preheat your oven to 350 degrees. Butter a 9×9 pan, line it with parchment paper, and butter the parchment paper too. That little extra step is what makes the bars easy to lift out and cut cleanly.

Mix the graham cracker crumbs, melted butter, and brown sugar together in a bowl until the mixture looks like wet sand. Pour it into the prepared pan and press it down firmly and evenly across the bottom. Bake for 10 minutes until the crust is set and just golden, then remove from the oven and let it cool while you make the filling and the berry sauce.

For the blackberry puree, combine the blackberries, sugar, and water in a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the berries have broken down and the mixture thickens slightly. Set it aside to cool. If you want a smooth swirl, press the cooled mixture through a fine mesh strainer.

For the cheesecake filling, beat the cream cheese and sugar together in the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, until the mixture is light and smooth. Add the sour cream, eggs, lemon juice, and vanilla, and mix until everything is just combined. Do not overmix.

Pour the cheesecake filling over the cooled crust and spread it into an even layer. Spoon the blackberry mixture over the top, then use a butter knife or a skewer to swirl it gently into the cheesecake. A few passes is all you need. Bake for 35 minutes, until the edges are set and the center has just a slight jiggle when you nudge the pan. Turn off the oven and let it sit for another 10 minutes with the oven door cracked, then remove it and let it come to room temperature before transferring to the refrigerator. Chill for at least 4 hours, or overnight.

A Few Variations Worth Knowing

Vanilla wafers make a beautiful crust in place of graham crackers, with a slightly sweeter, more delicate base. You can also mix finely chopped toasted pecans or walnuts into the crust for a bit of crunch, or add a pinch of cinnamon or allspice to the crumb mixture for something warmer. You can also use your favorite French biscuits, I often do and love the light flavor and texture.

The berries are flexible. Raspberries, blueberries, or a mix of whatever is ripe all work beautifully here. If you want to skip cooking the sauce entirely, drop spoonfuls of good blackberry or raspberry jam over the cheesecake layer and swirl that instead. It works surprisingly well and takes about two minutes. A teaspoon of lemon zest added to the cheesecake filling gives the whole bar a brighter, more citrus-forward flavor, which is especially lovely with blackberries.

For readers who need a gluten-free crust, substitute gluten-free graham crackers or use almond flour with melted butter in roughly the same proportions. The texture will be a little different but the bars will still hold together and taste wonderful. A drizzle of honey over the finished bars, just before serving, is not strictly necessary. But it is very good.

Storing and Freezing

Refrigerate the bars in a sealed container for up to four days. For the cleanest cuts, slice them cold and serve cold or at room temperature. To freeze, wrap the bars tightly in plastic wrap and place in an airtight container or a freezer bag. They will keep for up to two months. Thaw overnight in the refrigerator before serving.

If you are a fan of cheesecake bars, you might also enjoy my Lemon Raspberry Swirled Cheesecake Bars, which use a similar method with bright lemon in the filling, or the Blueberry Cheesecake Bars for another summer berry version. And if you find yourself with more blackberries than you planned for, my Blueberry Blackberry Salad with Honey Vinaigrette is a lovely way to use them up before the season turns.

I hope you make these before the blackberries disappear. Are you someone who marks the end of berry season the way I do, or does it slip past you before you’ve had a chance to pay attention? I am always curious what signals the turning of the seasons for you. Leave me a note in the comments.

Don’t forget to check out Sheris’ Blackberry Lime Cheesecake Bites.

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NOTE: I am sorry there was no Friday Favorites today, Sheri and I had a scheduling conflict for our series Sweet Treats for Your Sweet Tooth yesterday but I will be back here tomorrow for Weekend Meanderings with Kim and Juliet. 

Blackberry Cheesecake Bars

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• Total Time: 55 minutes
• Yield: 12 bars 1x

Ingredients

Scale 1x2x3x

For the crust

21/2 cup of graham cracker crumbs

1/4 cup of brown sugar

7 tablespoons butter, melted

Blackberry Puree

6 oz fresh blackberries

1/4 cup granulated sugar

1/4 cup water

Cheesecake Filling

16 oz. cream cheese, room temperature

1/2 cup sour cream, room temperature

1/2 cup, granulated sugar

2 eggs room temperature

1 teaspoon pure vanilla extract

juice from half of fresh lemon

Instructions

Preheat oven to 350. Butter a 9×9 pan, then line with parchment paper and butter the parchment paper, set aside. To make the graham cracker crust, mix the graham cracker crumbs, melted butter and brown sugar in a bowl.

Pour into the prepared pan and press firmly. Bake for 10 minutes or until golden brown and then remove from oven and let cool.

In a small saucepan over medium-low heat, mix berries, sugar and water cook for about 8 minutes until the berries are broken down. Set aside to cool.

For the cheesecake

In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and cream cheese until light and fluffy, add the sour cream and eggs then mix in lemon juice. Or use a hand mixer.

Pour the cream cheese mixture over the crust, then sprinkle with the berry mixture. Swirl with a knife to make a little pattern. Bake cheesecake for 35 minutes or until middle is slightly jiggly.

Notes

Recipe adapted from: Tyler Florence

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 45
• Category: Dessert
• Method: Bakes