Blackberry Cheesecake Bars

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 definitely a crowd pleaser. The cheesecake is creamy, rich and smooth. Swirled into the cheesecake batter is perfectly sweetened homemade blackberry sauce. All this is baked on a honey graham cracker crust. Who would be able to resists these blackberry cheesecake bars? I mean look at how gorgeous and delicious they look! Here’s a few reasons why you’ll love making these cheesecake bars.

• You don’t need a water bath. This makes these blackberry cheesecake bars so much simpler to make than a regular full cheesecake. The result of the cheesecake is just as good. Deliciously rich and not a single crack.
• Perfect bite size portions.
• Perfect for a small crowd. Because the cheesecake is cut into bars no need to wonder who’ll cut the cheesecake. Anyone can get these cheesecake bars as they please.
• They’re delish!

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.

Making the cheesecake

1. Make the sauce. Place blackberries in a small sauce pan. Add water and sugar. Cook for a few minutes or until blackberries are soft. Strain through a fine mesh sieve squeezing the blackberry juice out. Transfer the blackberry juice back into the sauce pan, reserving 1 tbsp. of the juice. In a small bowl combine 1 tbsp. of blackberry sauce and 1 tsp. of cornstarch. Stir until there are no lumps. Bring the blackberry sauce to a light simmer, then add the cornstarch mixture. Cook for a few minutes or until slightly thickened.
2. Prepare the pan and make the crust. 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. Mix crushed honey graham crackers, sugar and melted butter. Press into 8×8 prepared pan. Set aside.
3. 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.
4. 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.
5. 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

• 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.

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, but the the center should be jiggly. 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 do I quickly bring ingredients to room temperature?

We’ve all been there. That moment you realize you forgot to take out your ingredients ahead of time. Luckily, there are some ways that you can quickly bring those ingredients to room temp.

• Eggs: Place the eggs in a medium bowl then add warm water. Allow the eggs to sit in the water for about 10 minutes or until they are no longer cool to the touch.
• Cream cheese: There is a few ways you can soften cream cheese. If you have a little bit time – unwrap the cream cheese, cut the cream cheese up into cubes and place it on a plate. It should come to room temperature in about 20-25 minutes. If you’re short on time (the quickest method) – unwarp the cream cheese and place into a microwave safe bowl. Microwave for 15 seconds. Check the texture of the cream cheese by stirring it with a spoon. If it’s still hard microwave for 5 more seconds. Continue this process until the cream cheese soft. Be sure to check the texture of the cream cheese every single time, you don’t want the cream cheese too soft.

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

Other recipes you may like

• Mini Chocolate Cheesecakes with Oreo Crust
• White Chocolate Raspberry Cheesecake
• Berry Filled Cupcakes

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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