Blackberry Cheesecake Bars Recipe

Overview

These blackberry cheesecake bars have a crisp, buttery graham cracker crust, a smooth cream cheese filling, and ribbons of bright blackberry puree. A little lemon keeps the berry layer lively without making the bars sharply sour.

Bake the bars in a 9-inch square pan and chill them thoroughly before slicing. The cheesecake should look set around the edges with a slight, gentle wobble in the center; it will firm as it cools.

Ingredients

• 1 1/2 cups (150 g) finely crushed graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted
• 1 cup (150 g) fresh or frozen blackberries
• 2 tablespoons granulated sugar, for the blackberry swirl
• 1 teaspoon fresh lemon juice
• 16 ounces (454 g) full-fat cream cheese, softened
• 2/3 cup (135 g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120 g) full-fat sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon (8 g) all-purpose flour
• 1/4 teaspoon fine salt

How to make it

1. Prepare the pan and oven. Heat the oven to 325°F (165°C). Line a 9-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift out the chilled bars. Lightly grease the exposed sides of the pan.

2. Make the crust. Stir the graham cracker crumbs, 2 tablespoons sugar, and melted butter together until all the crumbs are evenly moistened. Tip the mixture into the pan and press it firmly into an even layer, using the bottom of a glass or measuring cup. Bake for 10 minutes, then set the pan aside while you make the filling. The crust should look slightly darker and feel compact, not wet.

3. Cook the blackberry puree. Put the blackberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Cook for 4 to 6 minutes, stirring and pressing the berries with a spoon, until they collapse and the mixture looks juicy and lightly syrupy. Push the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract the puree. You should have about 1/3 cup puree. Let it cool for a few minutes. If using frozen blackberries, there is no need to thaw them first; allow an extra minute or two of cooking time.

4. Mix the cheesecake filling. Beat the softened cream cheese and 2/3 cup sugar on low to medium speed until smooth, scraping the bowl as needed. Add the eggs one at a time and mix just until each disappears. Stir in the sour cream, vanilla, flour, and salt until smooth. Avoid whipping the mixture vigorously, since excess air can cause the cheesecake to puff and crack.

5. Fill the pan. Pour the cheesecake mixture over the warm crust and spread it evenly. Spoon small dots of blackberry puree over the surface, then drag a thin knife or skewer through the dots in loose swirls. Do not over-swirl, or the purple color will blend into the entire filling.

6. Bake. Bake for 35 to 42 minutes, rotating the pan once if your oven browns unevenly. The edges should look set and slightly puffed, while the center should tremble gently when the pan is nudged. If the whole surface ripples like liquid, bake for another 3 to 5 minutes and check again.

7. Cool gradually. Turn off the oven, prop the door open slightly, and leave the pan inside for 15 minutes. Move it to a cooling rack and let it cool to room temperature, about 1 hour. This gradual cooling helps limit sinking and cracking.

8. Chill and slice. Cover the pan and refrigerate for at least 4 hours, preferably overnight. Lift the bars out using the parchment, then cut them into 16 squares with a sharp knife. Wipe the knife clean between cuts for tidy edges. Serve cold or let the bars stand at room temperature for 10 to 15 minutes for a softer texture.

Expert tips

• Use full-fat block cream cheese rather than spreadable tub cream cheese, which contains more moisture and can make the filling softer.
• Soften the cream cheese until it presses easily under a fingertip, but do not warm it until oily or melted. Cold cream cheese leaves lumps; overheated cream cheese can make the batter loose.
• If the blackberry puree seems very thin, simmer it for another 1 to 2 minutes before straining. It should fall from a spoon in a thick stream rather than run like juice.
• For a seedless swirl, strain the blackberry mixture as directed. If you like blackberry seeds, simply cool the cooked berries and spoon them over the filling without straining.
• If the bars crack, they are still perfectly usable. Cover the surface with extra blackberries, a dusting of powdered sugar, or whipped cream before serving.
• If the crust crumbles when sliced, it was probably not pressed firmly enough or the bars were cut before they were fully chilled. Chill longer and use a firm, even pressing motion next time.

Serving and storage

Serve the bars chilled or slightly tempered, topped with a few fresh blackberries if desired. They are easiest to portion when cold, but the filling becomes creamier after sitting at room temperature briefly.

Store covered in the refrigerator for up to 4 days. Keep the bars chilled until serving, and return leftovers to the refrigerator promptly. The uncut cheesecake can be wrapped well and frozen for up to 1 month; thaw it overnight in the refrigerator before slicing.

Frequently asked questions

Can I use frozen blackberries for these cheesecake bars?

Yes. Add the frozen blackberries directly to the saucepan with the sugar and lemon juice. Cook until they soften and release their juices, adding a minute or two compared with fresh berries, then strain the puree as directed.

Why did my blackberry cheesecake bars crack?

Cracks usually come from overmixing air into the filling, overbaking, or cooling the bars too quickly. Mix the eggs in gently, remove the pan when the center still has a slight wobble, and cool it gradually before chilling.

How do I know when cheesecake bars are done?

The edges should be set and slightly puffed, while the center should move with a gentle wobble when the pan is nudged. It should not look liquid or slosh. The filling firms considerably during cooling and refrigeration.

Can I make these bars without a blackberry swirl?

Yes. Omit the blackberry puree for plain cheesecake bars, or spread a thin layer of seedless blackberry jam over the filling and swirl it before baking. Jam may be sweeter than the cooked berry puree.

How long should cheesecake bars chill before cutting?

Chill them for at least 4 hours, although an overnight chill gives the cleanest slices. Cutting while the filling is still warm can produce soft, messy edges.