Blackberry Cheesecake Bars

Blackberry Cheesecake bars, sweet creamy cheesecake, tart blackberries and buttery crust baked into bars. An easy and delicious treat.

Blackberry Cheesecake Bars

Imagine biting into a smooth cheesecake layer swirled with juicy blackberries, all sitting atop a buttery, crisp crust. These blackberry cheesecake bars combine the freshness of summer berries with creamy cheesecake and are perfect for any occasion. Plus, they’re the kind of treat you can make ahead and enjoy all week long.

Why You Will Love These Blackberry Cheesecake Bars

• The buttery crust, creamy cheesecake filling and juicy blackberries, create scrumptious treat in every bite.
• Bright, fresh flavor from blackberries.
• f regular cheesecake is intimidating, these bars are an easy way to enjoy that same luscious flavor without fussing over a water bath or worrying about a crack in the top.
• The hardest part of this recipe is waiting for them to cool so that you can enjoy them.

What You Need to Make Blackberry Cheesecake Bars

• 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

How to Make Blackberry Swirled Cheesecake Bars

• 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.

Recipe Variations

• Buy graham cracker crumbs or make your own by placing graham cracker sheets into the food processor and pulsing until you have fine crumbs.
• Use vanilla wafers instead of graham cracker crumbs.
• Swap out some or all of the blackberries with raspberries, blueberries, or strawberries for a berry twist.
• If you want your swirl to be smooth strain the berry sauce through a fine mesh strainer and then drizzle the mixture onto the top of the cheesecake mixture.
• Use gluten-free graham crackers or almond flour with butter to make the crust friendly for gluten sensitive eaters.
• Add teaspoon of lemon zest into the cheesecake filling for more of a tang.
• Drop spoonfuls of blackberry or raspberry jam on top of the batter and swirl lightly for a pretty marbled effect and extra punch of fruitiness.
• Mix some finely chopped toasted pecans or walnuts into the crust for added crunch.
• Make a browned butter crust.
• Add a pinch of cinnamon or allspice to the crust mix for some extra flavor.
• A drizzle of honey over the bars.

Freezing & Storing Leftovers

Refrigerate leftover bars in a sealed container for up to 4 days. For the best texture, slice after chilling and serve cold or at room temperature.  For longer storage, wrap the cheesecake bars tightly in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight before serving.

Until Next Time

I hope that you enjoyed these Blackberry cheesecake bars! They are a delicious indulgence that’s hard to resist. Whether you’re serving them at a casual brunch or a special gathering, these bars are a delightful combination of sweet and tangy.

Subscribe to the blog so you don’t miss a thing.

You can also follow us on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.

Blackberry Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

• 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

Cook Mode Prevent your screen from going dark

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