Blackberry Cheesecake Bars Recipe

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These blackberry cheesecake bars are so delicious! These cheesecake bars are much simpler and easier to make than a full cheesecake and still taste just as good! They’re creamy, rich, swirled with homemade blackberry sauce and baked on a graham cracker crust.

These blackberry cheesecake bars are an instant a crowd pleaser. The cheesecake is creamy, rich and smooth, swirled with sweet homemade blackberry sauce. All this is baked on a honey graham cracker crust.

Why you need to make these cheesecake bars

No water bath needed. Skip this extra step without sacrificing the results. The cheesecake bars will still be rich, smooth and not a single crack.
Perfect for parties. Cut into bite-sized pieces. These cheesecake bars are to serve and even easier to grab and enjoy.
Make ahead. Make in advance for a stress-free treat.

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Why you need to make these cheesecake bars
Ingredients needed
Making the cheesecake
Tips for success
Recipe

Ingredients needed

Honey graham crackers: For the crust.
Butter: I use unsalted butter. You’ll be adding butter to the crust.
Sugar: To add some sweetness to the cheesecake and the blackberry sauce.
Cream cheese: Make sure the cream cheese is at room temperature. This ensures that the batter comes out smooth and not lumpy.
Eggs: Make sure the eggs are at room temperature.
Sour cream: Make sure it’s at room temperature.
Blackberries: Frozen or fresh blackberries will work.
Cornstarch: To thicken up the blackberry sauce.

stacked cheesecake bars with blackberries

Making the cheesecake

Make the sauce. Place blackberries, water and sugar in a small sauce pan. Cook for a few minutes or until blackberries are soft. Strain through a fine mesh sieve squeezing the blackberry juice out. Pour the blackberry juice back into the sauce pan, reserving 1 tbsp. of the juice. Bring the blackberry sauce to a light simmer. In a small bowl combine the reserved 1 tbsp. of blackberry sauce and 1 tsp. of cornstarch. Stir until there are no lumps, then add the cornstarch mixture to the blackberry sauce. Cook for a few minutes or until slightly thickened.
Prepare the pan. Line a 8×8 pan with parchment paper. Make sure two of the sides have parchment paper hanging over the edges for easier removal of cheesecake. Set aside.
Make the crust. Mix crushed honey graham crackers, sugar and melted butter. Press into 8×8 prepared pan. Set aside.
Make the cheesecake. On medium speed, beat cream cheese, and sugar until combined and smooth. Add the sour cream and vanilla extract. Beat until smooth. In a separate bowl, lightly whisk the eggs. With the mixer on low, add the eggs one at a time. Beat until the eggs are combined and the batter is smooth.
Swirl the blackberry sauce. Pour approximately half of the cheesecake batter over the crust. Add 3 tsp. dollops of blackberry sauce and swirl. Pour the rest of the cheesecake batter. Place dollops of remaining blackberry sauce and swirl.
Bake. Bake the cheesecake for 40-45 minutes. The center should still be a little bit jiggly. Open the oven door and let the cheesecake sit the oven for 25 minutes. Take the cheesecake out and let it cool to room temperature. Refrigerate for at least 4 hours. Once refrigerated cut into bars.

Tips for success

Make sure all your ingredients are at room temperature. Take out the eggs, cream cheese and sour cream ahead of time to make sure they are all room temp. Room temperature ingredients ensures that all ingredients beat together smoothly. That way the end result is a smooth and lump free cheesecake batter.
Extended parchment paper over the edges. This makes it easier to remove the cheesecake once its done baking.
Do not over bake the cheesecake. Bake the cheesecake until the edges are set, but the center is a bit jiggly. The cheesecake sets as as it cools.
Refrigerate the cheesecake before serving. The cheesecake tastes best after it has been refrigerated. Refrigerate for for at least 4 hours and up to 12 hours. This guarantees that the cheesecake has set and all the flavors to came together.
You can use frozen or fresh blackberries. If you use frozen blackberries, no need to thaw.
Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.

How do I know if my cheesecake is done baking?

To know if your cheesecake is done you will do the jiggle test. The cheesecake should be slightly jiggly in the center. The edges will be set and slightly puffed,. You know the cheesecake is over baked if it does not jiggle. After it’s done baking turn off the oven, crack the door open and let the cheesecake sit in the oven for 20ish minutes. This helps the cheesecake set even more and helps it slowly cool off.

How can I quickly bring ingredients to room temperature?

If you forgot to take out your ingredients 1-2 hours before baking, here’s a few things you can do:
Cream cheese:
Remove from packaging and place in oven safe bowl. Microwave in 10 second intervals until cream cheese is just soft. Don’t over do it, and watch closely!
Eggs:
Place eggs in bowl. Fill with warm water. Let the eggs sit in water for 10-15 minutes.

Store the cheesecake bars in refrigerator. They will keep for about 5-6 days.

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ENJOY!

If you made this dessert I would love to hear from you! Leave a comment, rate and share your photo by tagging tasty_treat_pantry.

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