Blackberry Cheesecake Bars: The Ultimate Dessert Recipe
Introduction to Blackberry Cheesecake Bars
Blackberry cheesecake bars are a delightful treat that combines the rich creaminess of cheesecake with the tartness of fresh blackberries. This recipe will guide you through making these scrumptious bars that are perfect for any occasion, whether it’s a family gathering or a simple dessert at home. They are easy to whip up and sure to impress your guests!
A Personal Story Behind My Blackberry Cheesecake Bars Journey
Growing up, my grandmother often made desserts that would bring our family together. Among her many creations, blackberry cheesecake bars held a special place in my heart. The sweet and tangy flavors reminded me of summer days spent picking fresh blackberries with her. Now, I love to recreate this recipe to share those memories with my family and friends.
What Makes This Blackberry Cheesecake Bars Recipe Special?
What sets this blackberry cheesecake bars recipe apart is the homemade blackberry reduction that adds a burst of flavor to each bite. The creamy cheesecake filling perfectly complements the tartness of the blackberries, creating a balance that is simply irresistible. Plus, the buttery digestive biscuit crust is the ideal base, providing a delightful crunch that enhances the overall dessert experience.
The Full Blackberry Cheesecake Bars Recipe
Ingredients
- For Blackberry Reduction:
- 1 1/2 cups fresh or frozen blackberries (210g)
- For Cheesecake Crust:
- 1 1/2 cups crushed digestive biscuits (150g)
- 1/3 stick + 1/2 tbsp unsalted butter, melted (45g)
- For Base Cheesecake Filling:
- 1 3/4 cups full-fat cream cheese, room temperature (400g)
- 1/3 cup full-fat plain or Greek-style yogurt, room temperature (80g)
- 1/2 cup caster or superfine sugar (100g)
- 1 1/2 tbsp cornstarch (10g)
- 2 large eggs, room temperature
- 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- Zest of 1 lemon
- You Will Also Need:
- 1/2 cup fresh blackberries (70g)
Instructions
- For the Blackberry Reduction: Cook the blackberries in a saucepan over medium-high heat until they release their juices and some liquid evaporates. This process enhances the flavors. Strain the blackberry mixture through a sieve to remove seeds and skin, ensuring a smooth sauce. Return the blackberry juices to the saucepan and cook until thickened. Let it cool completely before using.
- For the Cheesecake Crust: Preheat the oven to 355ºF (180ºC) and line an 8-inch square baking tin with parchment paper. This makes it easier to remove the bars later. Mix crushed digestive biscuits and melted butter in a bowl, then press the mixture into the lined tin to form an even layer. Bake for 10 minutes, then cool slightly.
- For the Base Cheesecake Filling: Reduce the oven temperature to 285ºF (140ºC). In a large mixing bowl, whisk the cream cheese and yogurt until smooth. This is crucial for a creamy texture. Add the sugar and cornstarch, mixing until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the lemon juice, vanilla, and lemon zest for added flavor.
- Assembling the Blackberry Cheesecake Bars: Combine 1 1/2 tablespoons of the base filling with the cooled blackberry reduction in a small bowl. Spread the remaining base filling over the crust in the tin. Spoon the blackberry mixture on top and swirl gently using a knife or toothpick to create a marbled effect. Place fresh blackberries evenly on top for an extra burst of flavor. Bake for 30-35 minutes until the edges are golden and the center is slightly wobbly. It’s important not to overbake, as you want a creamy center. Cool in the oven with the door ajar to prevent cracking, then refrigerate for at least 1 hour before serving.
Serving Suggestions and Variations for Blackberry Cheesecake Bars
These blackberry cheesecake bars are delightful on their own, but you can elevate them further! Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. You can also garnish with additional fresh blackberries or a drizzle of chocolate sauce for a richer dessert. For variations, consider substituting blackberries with raspberries or blueberries, or even mixing different berries for a berry medley treat. For a gluten-free option, use gluten-free digestive biscuits or cookies of your choice.
Frequently Asked Questions About Blackberry Cheesecake Bars
Can I use frozen blackberries? Yes, frozen blackberries can be substituted; just ensure they are thawed and drained before cooking.
How do I store leftover cheesecake bars? Store them in an airtight container in the refrigerator for up to 5 days.
Can I freeze these bars? Yes, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Calories per Serving: 280
- Servings: 12
Blackberry Cheesecake Bars
Equipment
- 8-inch square baking tin To bake and serve the cheesecake bars.
- Saucepan For making the blackberry reduction.
- Mixing bowl For mixing the cheesecake filling.
- Whisk To whisk ingredients until smooth.
Ingredients
Main Ingredients
- 1.5 cups fresh or frozen blackberries
- 1.5 cups crushed digestive biscuits
- 0.5 stick unsalted butter, melted
- 1.75 cups full-fat cream cheese room temperature
- 0.33 cup full-fat plain or Greek-style yogurt room temperature
- 0.5 cup caster or superfine sugar
- 1.5 tbsp cornstarch
- 2 large eggs room temperature
- 0.5 tbsp lemon juice
- 1 tsp vanilla extract
- 1 lemon zest of
- 0.5 cup fresh blackberries
Instructions
- Cook the blackberries in a saucepan over medium-high heat until they release their juices and some liquid evaporates.
- Strain the blackberry mixture through a sieve to remove seeds and skin.
- Return the blackberry juices to the saucepan and cook until thickened. Let it cool completely.
- Preheat the oven to 355ºF (180ºC) and line an 8-inch square baking tin with parchment paper.
- Mix crushed digestive biscuits and melted butter, then press into the lined tin to form an even layer.
- Bake for 10 minutes, then cool slightly.
- Reduce oven temperature to 285ºF (140ºC).
- Whisk cream cheese and yogurt until smooth.
- Add sugar and cornstarch, mix until combined.
- Add eggs one at a time, then mix in lemon juice, vanilla, and lemon zest.
- Combine 1 1/2 tablespoons of base filling with cooled blackberry reduction.
- Spread remaining base filling over the crust in the tin.
- Spoon blackberry mixture on top and swirl gently.
- Place fresh blackberries evenly on top.
- Bake for 30-35 minutes until edges are golden and center is slightly wobbly.
- Cool in the oven with the door ajar, then refrigerate for at least 1 hour before serving.