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