Blackberry Cheesecake Bars
Creamy and fruity dessert bars that blend the classic cheesecake flavors with a sweet and tart blackberry topping.
Ingredients
Crust Ingredients
- 2 cups Graham cracker crumbs About 14 to 16 full sheets crushed
- 6 tablespoons Butter, melted
- 2 tablespoons Granulated sugar
Filling Ingredients
- 16 ounces Cream cheese, softened Full fat is best
- 1/2 cup Sour cream or Greek yogurt
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2/3 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch Mixed with 1 tablespoon water
- 1 pinch Salt
Topping Ingredients
- 2 to 3 cups Blackberries Fresh or frozen
Instructions
Preparation
- Preheat your oven to 325 F (about 160 C) and line a 9x9 inch pan with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the pan and bake for 10 minutes. Let it cool.
Making the Filling
- Beat softened cream cheese, 2/3 cup sugar, and a pinch of salt until smooth.
- Add sour cream and vanilla, then incorporate eggs one at a time without overmixing.
- Pour the filling over the cooled crust.
Preparing the Topping
- In a small pot, warm blackberries with lemon juice over medium heat until they release juices.
- Stir in cornstarch slurry and cook until glossy and slightly thick, about 1 to 2 minutes. Cool slightly.
- Spoon blackberry mixture over the cheesecake layer, either swirling or spreading it.
Baking
- Bake for 35 to 45 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let it sit for 15 minutes. Cool on the counter for about an hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
For easier cutting, chill before slicing. Using a hot knife for cutting will yield cleaner slices. These bars last 4-5 days in the fridge and can be frozen for longer storage.