Blackberry Swirled Cheesecake Bars

9-12 Pieces
1 hr 5 min

These blackberry cheesecake bars are definitely worth a try. You won't regret making them, but you will regret that you didn't make more. They are that delicious! The cheesecake turns out so smooth and creamy. Adding sour cream will guarantee that you will get that perfect cheesecake texture. What you will love most about this cheesecake is that it doesn't require a water bath. This doesn't comprise the texture of the cheesecake, but makes it so much easier to make! Swirled over the cheesecake is blackberry puree. The blackberry puree makes the cheesecake not only look amazing, but taste even better! You can expect blackberries or blackberry puree in every bite. All of this deliciousness is baked on a buttery and crumbly honey graham cracker crust.

Blackberry Swirled Cheesecake Bars
Recipe details
  • 9-12  Pieces
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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For the Crust
  • 12 honey graham crackers, crushed
  • 6 tbsp unsalted butter, melted
  • 1 tsp granulated sugar
For the Cheesecake
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp sour cream
For blackberry Puree
  • 4 oz blackberries + 6-8 halved blackberries
Blackberry Sauce
In a food processor or blender, puree 4 oz of the blackberries until smooth.
Strain the blackberries through a fine mesh strainer and set aside.
For the Crust
Preheat oven to 350 F. Line 8x8 pan with parchment paper, making sure that the sides extend over the pan. (Extending the parchment paper will ensure easier removal of cheesecake once it is done baking.)
In a medium bowl combine crushed graham crackers, sugar, and melted butter.
Press into pan and set aside.
For the Cheesecake
Beat cream cheese and sugar until fluffy.
Add the eggs, vanilla extract and sour cream. Beat just until smooth.
Pour cheesecake evenly into prepared crust.
Press halved blackberries into cheesecake batter, making sure that the blackberries are all the way down and are covered by the cheesecake batter.
Place dollops of blackberry puree all over the cheesecake batter and swirl with a butter knife.
Bake cheesecake for 35-45 minutes or until edges are set, but the center is still a little bit jiggly.
Let the cheesecake cool before removing from pan. Chill the cheesecake in the refrigerator at least 4 hours before serving. Chilling the cheesecake guarantees that the cheesecake has set and all the flavors came together.
  • If the blackberry puree is tart, you can add a little bit of sugar. Start around 1/2 tsp sugar and adjust the sugar to your taste.
  • Do not over bake the cheesecake. The cheesecake should be still jiggly in the center when you take it our of the oven. The cheesecake will continue to set as it cools.
  • Frozen blackberries can be substituted.
Nataliya - Tasty Treat Pantry
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  • Lyann Lyann on Dec 17, 2021

    Will blueberries work or not the right consistency? Thanks, looks delicious