Blackberry Cheesecake Bars are creamy, fruity, and so easy to slice and share. Fresh blackberries add bright pops of flavor to the smooth cheesecake filling and a buttery graham crust that makes every bite irresistible. These are the kind of bars you bring to a summer BBQ, serve for Mother’s Day, or keep in the refrigerator for “just one more bite”. If you love berry desserts, don’t miss my Strawberry Cheesecake Bars!
Ingredients & Substitutions
- Crust: This is a simple graham cracker crust that holds up well once chilled. Make sure the crumbs get fully coated in melted butter; that’s what helps the crust slice cleanly. You can use graham cracker sheets, pre-made crumbs, or swap in vanilla wafers or shortbread cookies for a sweeter base. A boxed graham cracker crust works too if you want a shortcut.
- Filling: Room-temperature cream cheese and eggs make the filling smooth and creamy with minimal mixing. Cold cream cheese tends to leave little lumps that are hard to blend out. Vanilla adds warmth, but almond extract also works if you like a bakery-style twist. You can use light cream cheese in a pinch, but the bars won’t be quite as rich.
- Blackberries: Fresh blackberries bake into juicy, jammy pockets throughout the cheesecake layer. If the berries are huge, cut them in half so they distribute evenly. Blueberries or raspberries (try my Blueberry Lemon Cheesecake Bars and Raspberry Cheesecake Bars, too!) can stand in for the blackberries if that’s what you have.
- Crumble Topping: The quick crumble adds a little buttery crunch to balance the creamy filling. It’s just flour, brown sugar, salt, and melted butter, super simple! You can add a pinch of cinnamon for warmth or swap in oats for part of the flour if you want more texture.
FAQs
Can I use frozen blackberries?
Yes! There’s no need to thaw them first, just scatter them frozen over the filling. Baking may take an extra 2 to 3 minutes if the berries are frozen. For extra even distribution, gently toss them in a tablespoon of flour before adding to the cheesecake layer.
Can I make these bars ahead of time?
Absolutely! These bars actually taste better after chilling for a few hours, which helps the cheesecake layer firm up and makes clean slices easy. You can make them a day in advance and store them in the refrigerator until ready to serve.
How do I get clean slices?
Chill the bars for at least an hour before slicing. Use a sharp knife and wipe it clean between cuts. For the cleanest edges, run the knife under hot water, then dry it before slicing each bar.
Can I swap the blackberries for another fruit?
Totally! Raspberries, blueberries, or even chopped strawberries work well. Keep in mind that juicier fruits (like strawberries) may release a bit more liquid, so slightly longer baking or extra crumble on top can help absorb it.
Can I freeze these bars?
Yes, they freeze well! Wrap the cooled bars tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.
Serving Ideas
- Chill and slice: Keep it simple… Cut into squares and enjoy straight from the refrigerator with a cup of coffee or tea.
- Add whipped cream: A little dollop on top makes these feel extra special.
- Fancy it up: Toss a few fresh blackberries or a drizzle of chocolate syrup or berry sauce on the plate for a fun dessert twist.
How to Store Blackberry Cheesecake Bars
Refrigerator: Keep sliced bars in an airtight container for up to 5 days. Chilling helps them stay neat and creamy.
Freezer: Freeze the bars after they’ve cooled. Wrap the whole slab (or individual pieces) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Room Temperature: Because of the cheesecake layer, these bars shouldn’t sit out for more than 2 hours.
🚨 If you love these bars, be sure to try the other flavors! Cranberry Cheesecake Bars, Raspberry Cheesecake Bars, Strawberry Cheesecake Bars, Cherry Almond Cheesecake Bars, Peach Cobbler Cheesecake Bars, and Blueberry Lemon Cheesecake Bars.
Blackberry Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups (250 g) fresh blackberries, halved if large
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal after baking.
Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the prepared baking dish to form the crust. Set aside.
Filling
- In a large bowl, using a hand mixer, beat the cream cheese, eggs, granulated sugar, vanilla extract, and kosher salt until smooth and creamy.
- Spread the cream cheese mixture evenly over the crust.
- Scatter the blackberries evenly over the cream cheese layer and gently press them into the filling so they settle slightly.
Crumble Topping
- In a medium bowl, whisk together all-purpose flour, light brown sugar, and kosher salt. Stir in melted butter until a crumbly mixture forms.
- Sprinkle the crumble topping evenly over the blackberry layer.
- Bake for 35 to 40 minutes, or until the center is set and the crumble topping is lightly golden brown.
- Transfer the baking dish to a wire rack and let the bars cool completely at room temperature, about 1 hour.
- Once cooled, transfer the dish to the refrigerator and chill for at least 1 hour before slicing and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are amazing! Creamy cheesecake with juicy blackberries…so good!
Elizabeth
I love our cheesecake bars, and these are right up there with some of my favorites! I love blackberry desserts!
Stephanie
Wow, these are delicious. Soft, creamy, and the blackberries give little bursts of flavor.
Bella
These bars are the perfect balance of sweet and tart. I love them.
