Blackberry Cheesecake Bars are the perfect blend of creamy cheesecake, tangy blackberries, and buttery biscuit crust — a dessert that looks elegant yet is surprisingly simple to make. These bars combine the smooth richness of classic cheesecake with the refreshing brightness of blackberries, creating a flavor balance that’s both indulgent and refreshing. Whether you’re making them for a summer picnic, a holiday table, or just a sweet weekend treat, they’re bound to impress. Best of all, they can be made ahead of time, making them a stress-free choice for gatherings. Once you try them, you’ll want them in your dessert rotation year-round.

Why You’ll Love This Blackberry Cheesecake Bars Recipe

There are countless reasons to fall in love with these Blackberry Cheesecake Bars:

400 g (1 ¾ cups) full-fat cream cheese at room temperature for that luxuriously creamy texture.
Two medium UK or large US eggs, also at room temperature, to bind the filling perfectly.
½ tsp vanilla bean paste (or 1 tsp vanilla extract) for a warm, aromatic touch.

Cook the blackberries just until they release their juices and the liquid gently reduces.
Preheat the oven to 355°F (180°C) and line an 8-inch square baking pan with parchment paper.
Press the prepared crust mixture firmly into the pan to create a smooth, even base.

Bake for 10 minutes, then remove and let it cool slightly.
In a large mixing bowl, blend the cream cheese and yogurt until smooth — be careful not to whip in too much air.
Mix 1 ½ tablespoons of the cheesecake batter into the cooled blackberry reduction for swirling.

Bake the assembled bars for 30–35 minutes, until the edges turn lightly golden and the center has a delicate wobble.

For toppings, try a drizzle of chocolate or a light dusting of powdered sugar before serving.
Store leftovers in an airtight container in the fridge for up to 4 days.

For the perfect pairing, serve with freshly brewed coffee or a glass of dessert wine.
You’ll know they’re baked to perfection when the edges are slightly golden and the center jiggles gently when moved.

Ingredients

For the blackberry reduction:

210 g (1 ½ cups) fresh or frozen blackberries

For the cheesecake crust:

150 g (1 ½ cups) crushed digestive biscuits or graham crackers (use gluten-free options if needed)
45 g (about ⅓ stick + ½ tbsp) unsalted butter, melted

For the cheesecake filling:

400 g (1 ¾ cups) full-fat cream cheese, room temperature
80 g (⅓ cup) full-fat plain or Greek yogurt (or sour cream), room temperature
100 g (½ cup) caster or superfine sugar
10 g (1 ½ tbsp) cornstarch
2 medium UK / large US eggs, room temperature
½ tbsp lemon juice
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Zest of 1 lemon

For topping:

70 g (½ cup) fresh blackberries

Step-by-Step: How to Make Blackberry Cheesecake Bars

Prepare the blackberry reduction
- Place the blackberries in a small saucepan over medium-high heat. Cook until the berries release their juices and the liquid slightly reduces.
- Press the mixture through a fine sieve to remove seeds and skin.
- Return the juice to the pan and simmer until thickened but not jam-like. Set aside to cool completely.
Make the crust
- Preheat your oven to 355°F (180°C) and line an 8-inch square baking tin with parchment paper.
- Mix crushed biscuits with melted butter until the texture resembles wet sand. Press firmly into the tin to create a smooth, even base.
- Bake for 10 minutes, then remove and allow to cool slightly.
Prepare the cheesecake filling
- Reduce the oven temperature to 285°F (140°C).
- In a mixing bowl, stir cream cheese and yogurt until smooth (avoid incorporating too much air).
- Add sugar and cornstarch, mixing until combined.
- Beat in eggs one at a time, followed by lemon juice, vanilla, and lemon zest. Mix until smooth.
Assemble the cheesecake bars
- Stir 1 ½ tablespoons of cheesecake filling into the cooled blackberry reduction.
- Pour the remaining filling over the crust, smoothing the surface.
- Spoon the blackberry mixture on top and swirl with a toothpick.
- Scatter fresh blackberries evenly over the top.
Bake and chill
- Bake for 30–35 minutes, or until the edges are lightly golden and the center has a gentle wobble.
- Turn off the oven, open the door slightly, and allow bars to cool inside.
- Once at room temperature, refrigerate for at least 1 hour (or overnight) before slicing.

Helpful Tips

Use room-temperature ingredients to achieve a smooth, lump-free filling.
Avoid overbaking — the bars will continue to set as they cool.
Chill overnight for cleaner slices and enhanced flavor.
Use a sharp, warm knife to cut neat squares.

Substitutions and Variations

Berries – Swap blackberries for raspberries, blueberries, or a mix.
Crust – Try Oreos for a chocolate twist or shortbread cookies for a buttery flavor.
Citrus – Use lime or orange zest instead of lemon for a different zing.
Toppings – Add a drizzle of chocolate or dust with powdered sugar before serving.

Storage Instructions

Fridge – Store in an airtight container for up to 4 days.
Freezer – Freeze individual bars, well-wrapped, for up to 2 months. Thaw overnight in the fridge before serving.

Nutritional Information (per serving, based on 12 servings)

Calories: ~240
Fat: 14g
Carbohydrates: 25g
Protein: 4g
Sugar: 17g
Fiber: 2g

Serving Suggestions

Serve chilled with a dollop of whipped cream.
Pair with coffee or a glass of dessert wine.
Add a few fresh mint leaves for color and aroma.

Frequently Asked Questions About Blackberry Cheesecake Bars

1. Can I make these cheesecake bars ahead of time?
Yes! They actually taste better the next day. Just store them covered in the fridge.

2. Can I use frozen blackberries?
Absolutely — no need to thaw before making the reduction.

3. What if I don’t have cornstarch?
You can use the same amount of all-purpose flour, though the texture may be slightly different.

4. Can I double this recipe?
Yes, but use a larger pan and increase the baking time slightly.

5. How do I know when they’re done?
The edges should be slightly golden, and the center should have a gentle jiggle.

Conclusion

Thank you for joining me in making these Blackberry Cheesecake Bars. This recipe is one of my personal favorites — the velvety cheesecake, buttery crust, and jewel-toned blackberry swirls make every bite a little moment of joy. I hope you enjoy them as much as I do and find them to be as easy and rewarding as they are beautiful. Here’s to sweet moments, happy baking, and a kitchen filled with the aroma of fresh, homemade treats.

Blackberry Cheesecake Bars

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 bars

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Description

These Blackberry Cheesecake Bars feature a buttery biscuit crust, creamy cheesecake filling, and a swirl of tangy blackberry reduction. Perfect for gatherings or make-ahead desserts, they’re as beautiful as they are flavorful.

Ingredients

For blackberry reduction: 210 g (1 ½ cups) fresh or frozen blackberries

For cheesecake crust: 150 g (1 ½ cups) crushed digestive biscuits or graham crackers, 45 g (⅓ stick + ½ tbsp) unsalted butter, melted

For cheesecake filling: 400 g (1 ¾ cups) full-fat cream cheese (room temperature), 80 g (⅓ cup) full-fat plain or Greek yogurt (room temperature), 100 g (½ cup) caster sugar, 10 g (1 ½ tbsp) cornstarch, 2 medium UK / large US eggs (room temperature), ½ tbsp lemon juice, ½ tsp vanilla bean paste (or 1 tsp vanilla extract), zest of 1 lemon

For topping: 70 g (½ cup) fresh blackberries

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Instructions

Prepare the blackberry reduction
- Place the blackberries in a small saucepan over medium-high heat. Cook until the berries release their juices and the liquid slightly reduces.
- Press the mixture through a fine sieve to remove seeds and skin.
- Return the juice to the pan and simmer until thickened but not jam-like. Set aside to cool completely.
Make the crust
- Preheat your oven to 355°F (180°C) and line an 8-inch square baking tin with parchment paper.
- Mix crushed biscuits with melted butter until the texture resembles wet sand. Press firmly into the tin to create a smooth, even base.
- Bake for 10 minutes, then remove and allow to cool slightly.
Prepare the cheesecake filling
- Reduce the oven temperature to 285°F (140°C).
- In a mixing bowl, stir cream cheese and yogurt until smooth (avoid incorporating too much air).
- Add sugar and cornstarch, mixing until combined.
- Beat in eggs one at a time, followed by lemon juice, vanilla, and lemon zest. Mix until smooth.
Assemble the cheesecake bars
- Stir 1 ½ tablespoons of cheesecake filling into the cooled blackberry reduction.
- Pour the remaining filling over the crust, smoothing the surface.
- Spoon the blackberry mixture on top and swirl with a toothpick.
- Scatter fresh blackberries evenly over the top.
Bake and chill
- Bake for 30–35 minutes, or until the edges are lightly golden and the center has a gentle wobble.
- Turn off the oven, open the door slightly, and allow bars to cool inside.
- Once at room temperature, refrigerate for at least 1 hour (or overnight) before slicing.

Notes

Use room-temperature ingredients for a smooth filling.

Do not overbake; cheesecake continues to set as it cools.

Best chilled overnight for clean slices and richer flavor.

Nutrition

Serving Size: 1 bar
Calories: ~240
Sugar: 17 g
Carbohydrates: 25 g
Protein: 4 g

Hi there, I’m Lisa Jacobs!

At Groovy Recipes, you’ll find a collection of simple, comforting recipes made to bring family and friends together. My goal is to help you create delicious moments and lasting memories, one meal at a time.

About Me

Why You’ll Love This Blackberry Cheesecake Bars Recipe