Blackberry cheesecake bars are the perfect blend of creamy indulgence and fruity brightness, making them a must-have treat for any dessert lover. These rich and luscious bars are infused with zesty lemon and fragrant vanilla bean paste, creating a balanced flavor profile that complements the vibrant blackberry swirl. Not only are these bars visually stunning, but they’re also easy to make and come with foolproof tips to prevent cracking—no water bath required! Whether you’re planning a summer gathering or just want a special treat, this recipe is sure to impress and satisfy every sweet tooth.
Why You’ll Love These Blackberry Cheesecake Bars
These blackberry cheesecake bars are a delightful twist on classic cheesecake. The buttery biscuit crust is perfectly crisp, while the creamy cheesecake filling melts in your mouth with bursts of berry brightness. The homemade blackberry reduction creates a gorgeous marbled effect and intensifies the fruity flavor. Plus, this recipe is gluten-free, adaptable and comes together without any complicated steps or special tools. Whether you’re a novice baker or a seasoned pro, you’ll find this recipe approachable, rewarding, and delicious.
Ingredients
For the blackberry reduction:
- 210g (1 1/2 cups) fresh or frozen blackberries
For the cheesecake crust:
- 150g (1 1/2 cups) crushed digestive biscuits or gluten-free graham crackers
- 45g (1/3 stick + 1/2 tbsp) unsalted butter, melted
For the cheesecake filling:
- 400g (1 3/4 cups) full-fat cream cheese, at room temperature
- 80g (1/3 cup) full-fat plain or Greek-style yogurt, at room temperature
- 100g (1/2 cup) superfine sugar
- 10g (1 1/2 tbsp) cornstarch
- 2 large eggs, at room temperature
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- Zest of 1 lemon
For the topping:
- 70g (1/2 cup) fresh blackberries
Step-by-Step: How to Make Blackberry Cheesecake Bars
- Make the blackberry reduction: In a saucepan over medium-high heat, cook blackberries until they release their juices. Pass through a sieve to eliminate seeds, then pour the juice back into the pan and simmer until it thickens slightly. Let it cool fully.
- Prepare the crust: Preheat the oven to 355ºF (180ºC). Line an 8-inch square baking tin with parchment paper. Stir crushed biscuits and melted butter together until the mixture looks like wet sand. Press firmly into the tin and bake for 10 minutes. Cool briefly.
- Lower oven to 285ºF (140ºC).
- Make the filling: In a large bowl, gently stir together cream cheese and yogurt until smooth. Avoid whipping to keep air out. Blend in sugar and cornstarch. Add eggs individually, stirring after each one. Mix in lemon juice, vanilla, and zest.
- Assemble: Stir 1 1/2 tablespoons of the filling into the cooled blackberry reduction. Pour the rest of the filling over the crust. Add the blackberry mixture on top and swirl with a skewer or toothpick. Dot with fresh blackberries.
- Bake: Bake for 30-35 minutes until the edges are slightly golden and the center still jiggles a bit.
- Cool: Turn off oven, crack the door open, and allow the bars to reach room temperature inside. Refrigerate for at least an hour before slicing.
Helpful Tips
- Bring all ingredients to room temperature for a silky, smooth batter.
- Mix with care to prevent air bubbles that lead to cracking.
- Chill thoroughly before cutting for cleaner slices.
- Use parchment with overhangs to lift bars out effortlessly.
Substitutions and Variations
- Swap in raspberries, blueberries, or a berry blend.
- Use sour cream instead of yogurt for more tang.
- Add a dash of cinnamon to your graham crust.
- For a citrusy change, replace lemon zest with orange zest.
- Make it dairy-free by using vegan cream cheese and yogurt.
Storage Instructions
Keep the bars in a sealed container in the fridge for 3-4 days. For extended storage, wrap individual portions in plastic wrap and foil, then freeze. Thaw in the refrigerator before enjoying.
Nutritional Information
(Per bar, approximate)
- Calories: 285
- Protein: 5g
- Carbohydrates: 24g
- Sugars: 18g
- Fat: 20g
- Saturated Fat: 12g
- Fiber: 2g
- Sodium: 140mg
Serving Suggestions
These bars are delicious on their own or topped with whipped cream for added luxury. Pair with a warm cup of coffee or dessert wine. Garnish with powdered sugar or fresh mint for extra flair.
Frequently Asked Questions About Blackberry Cheesecake Bars
Can I make these bars ahead of time? Yes! These bars are great when made the day before—they actually improve in flavor and texture after a night in the fridge.
Can I freeze blackberry cheesecake bars? Definitely. Individually wrap each bar and store them in the freezer for up to 2 months. Let them thaw in the refrigerator before serving.
Can I use frozen blackberries? Yes, fresh or frozen both work well. Be sure to thaw and drain them first.
Why did my cheesecake crack? Cracks often happen from overmixing or baking too hot. This recipe helps prevent that with slow baking and gentle mixing.
Do I need a water bath? Not at all! The low bake temperature and minimal mixing keep cracks at bay, no water bath needed.
Conclusion
Thank you so much for stopping by to try this blackberry cheesecake bars recipe. I truly hope you enjoy the rich, creamy texture paired with the tart and vibrant berry swirl. It’s one of my favorite treats to make and share, and I’m thrilled to pass it on to you. The ease of preparation and incredible flavor make it a standout dessert that’s bound to become a go-to in your kitchen. Happy baking, and thank you for joining me on this delicious culinary adventure!
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Blackberry Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
Blackberry Cheesecake Bars are creamy, tangy, and packed with fresh berry flavor. Swirled with blackberry reduction and baked without a water bath, these bars are easy, elegant, and perfect for make-ahead desserts. Try them now for a crowd-pleasing treat!
Ingredients
Blackberry Reduction:
210g (1 1/2 cups) fresh or frozen blackberries
Cheesecake Crust:
150g (1 1/2 cups) crushed digestive biscuits or gluten-free graham crackers
45g (1/3 stick + 1/2 tbsp) unsalted butter, melted
Cheesecake Filling:
400g (1 3/4 cups) full-fat cream cheese, room temperature
80g (1/3 cup) full-fat plain or Greek-style yogurt, room temperature
100g (1/2 cup) superfine sugar
10g (1 1/2 tbsp) cornstarch
2 large eggs, room temperature
1/2 tbsp lemon juice
1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
Zest of 1 lemon
Topping:
70g (1/2 cup) fresh blackberries
Instructions
- Make the blackberry reduction: In a saucepan over medium-high heat, cook blackberries until they release their juices. Pass through a sieve to eliminate seeds, then pour the juice back into the pan and simmer until it thickens slightly. Let it cool fully.
- Prepare the crust: Preheat the oven to 355ºF (180ºC). Line an 8-inch square baking tin with parchment paper. Stir crushed biscuits and melted butter together until the mixture looks like wet sand. Press firmly into the tin and bake for 10 minutes. Cool briefly.
- Lower oven to 285ºF (140ºC).
- Make the filling: In a large bowl, gently stir together cream cheese and yogurt until smooth. Avoid whipping to keep air out. Blend in sugar and cornstarch. Add eggs individually, stirring after each one. Mix in lemon juice, vanilla, and zest.
- Assemble: Stir 1 1/2 tablespoons of the filling into the cooled blackberry reduction. Pour the rest of the filling over the crust. Add the blackberry mixture on top and swirl with a skewer or toothpick. Dot with fresh blackberries.
- Bake: Bake for 30-35 minutes until the edges are slightly golden and the center still jiggles a bit.
- Cool: Turn off oven, crack the door open, and allow the bars to reach room temperature inside. Refrigerate for at least an hour before slicing.
Notes
Use room temperature ingredients to avoid lumps.
Chill bars thoroughly before cutting for clean edges.
Wrap leftovers individually and freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 18g
- Sodium: 140mg
- Fat: 20g
- Protein: 5g
- Cholesterol: 80mg