April 16, 2021

Blackberry Cheesecake Bars

Fresh and fruity blackberry cheesecake bars!

Creamy and rich , they taste like a regular cheesecake but are much easier to make.

Say hello to the most beautiful dessert of the year coming out of my oven!

I mean, seriously...how rich, creamy, swirly, and mind-blowing are these blackberry cheesecake bars! Hard to believe, but they're even better than they look.

This recipe has three parts: the graham cracker crust, the creamy cheesecake filling, and the fresh blackberry swirl.

I know it may seem like a lot of steps, but I promise that each one of them is very easy and very straightforward . Plus, I'll walk you through each step, and I'm always here if you have any additional questions.

So let's go !

Easy blackberry cheesecake recipe

This recipe starts with the graham cracker crust, so that's where we'll start.

To make the crust, you will need melted butter, crushed graham crackers, granulated sugar and a pinch of salt. You can buy graham cracker crumbs made specifically for cheesecake crusts at some grocery stores, or you can simply buy a box of graham crackers and crumble them yourself.

It's very easy to crush them! Just place them in a blender or food processor and pulverize them into small crumbs. Once they're mashed, you combine them with the melted butter, sugar, and salt, then press this mixture into your prepared pan. The crust is partially baked for 8 minutes , then you set it aside to cool while you prepare your filling and swirl.

It's time to talk about the filling. You will need cream cheese, eggs, egg yolks, sugar, flour, fresh lemon juice and lemon zest. Super basic ingredients! Once the filling is assembled, you can pour it over the prepared crust.

And finally, we come to the swirl of blackberries! You will need a small food processor (or blender) to blend the blackberries smoothly. Then you will press this mixture through a fine-mesh strainer, getting rid of the seeds and pulp. You'll have to really squeeze the blackberries, so be prepared to put some elbow grease 😉.

cheesecake

Tips and tricks for a successful recipe:

Your cream cheese blocks should be very soft before making the dough. I usually leave my cream cheese blocks on the counter for at least two hours before I plan to bake them. If you try to mix cold cream cheese, it will clump and not form a smooth paste.
You should also bring your eggs and egg yolks to room temperature. Pasta made with cold ingredients doesn't come together well, so be sure to take the extra step and bring it to room temperature.

Lemon juice and zest add a very subtle yet lovely citrus kick to cheesecake bars. If you prefer, you can substitute an equal amount of lime juice and lime zest. The lemon (or lime) juice is essential to the texture of the cheesecake, but the zest can be omitted altogether, if desired.

Be sure to line your pan with heavy-duty foil or parchment paper, overlapping two sides. This will make it very easy to remove the bars from the mold without damaging them.

To swirl, spoon blackberry mixture onto unbaked cheesecake batter, then use skewer to swirl in desired pattern. You can swirl as much as you like, but be careful not to push the skewer too deep into the batter or it will tear the crust.

PS You can make the blackberry swirl the night before and store it covered in the fridge.
I haven't tried baking this recipe as a full cheesecake (in a round pan), so I'm not sure if it works, or how it turns out.

Be careful not to overcook your cheesecake bars . Although I have listed the cooking time as part of the recipe below, all ovens work a little differently. You'll know they're cooked when the edges are completely set and the center has just a slight simmer.

Let the bars cool completely in the pan, in the refrigerator, before unmolding and cutting them.
If you love cheesecake, but don't feel like breaking out the springform pan or setting up a double boiler, this recipe is for you !
Easy, stylish and delicious, these blackberry cheesecake bars are sure to be a hit all summer long.

blackberry

Recipe

Ingredients ( 12 bars)

For the crust:

2 and 1/4 cups graham crackers, pulse crumbled.
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup (8 tbsp) unsalted butter, melted

For the lemon cheesecake filling:

(4) 8-ounce blocks of very soft, fat-free cream cheese
1 and 1/4 cup granulated sugar
3 large eggs plus 2 egg yolks, at room temperature
2 teaspoons fresh lemon zest
1/4 cup fresh lemon juice
1 and 1/2 tablespoon all-purpose flour

For the fresh blackberry swirl:

1 cup fresh blackberries
1/4 cup granulated sugar

Instructions

Preheat the oven to 180 degrees (C).

For the crust:

Line a 23x33-inch pan with foil, overlapping two sides. Spray foil and any exposed part of pan with nonstick cooking spray; set aside.
In body of blender or food processor, combine graham crackers, sugar and salt; pulse until cookies are completely crushed into fine crumbs. Add the melted butter and mix well. Press evenly into prepared pan. Bake in preheated oven for 10 minutes; set aside to cool.

For the lemon cheesecake filling:

In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese until completely smooth, scraping the sides of the bowl as needed; about 3 minutes. Add sugar, eggs and egg yolks and beat until smooth and creamy, about 2 minutes. Stop the beater. Using a rubber spatula, stir in the lemon zest and juice, stirring until combined. Quickly stir in flour, stirring until combined. Pour the cheesecake batter over the partially baked crust. Set aside to make your blackberry swirl.

For the fresh blackberry swirl:

In a small food processor or blender, puree the blackberries until completely smooth. Pass the mixture through a fine-mesh strainer, removing seeds and pulp. Stir in the granulated sugar.

Assembly :

Drop the blackberry mixture onto the unbaked cheesecake layer, a few spoonfuls at a time. Use a skewer to gently swirl the mixture.
Bake for 35 to 40 minutes, or until the cheesecake layer is set around the edges and barely stirred in the center. Place cheesecake bar pan on a cooling rack and let cool at room temperature until no longer hot.
Place the cheesecake bars in the refrigerator until completely cooled, about 2 hours. When ready to serve, use the layered foil to lift the cheesecake and place it on a large cutting board.
Cut cheesecake into 16 bars and serve.