Blackberry Swirl Cheesecake Bars

I love the time of year when berries are in season. I have been buying as many ripe raspberries, blackberries, and strawberries as I can get my hands on. While I often bake with strawberries and raspberries, I realized I had never really made anything with blackberries before. This was the inception of blackberry swirl cheesecake bars. These bars have all the things we know and love about cheesecake with none of the fuss. I love cheesecake as much as the next sweet crazed gal, but even I will admit they can be pretty time consuming. Not these blackberry swirl cheesecake bars. You can even skip making the blackberry jam and buy some from the store if you are really in a pinch for time. 

Blackberry jam swirl:

To ensure the blackberry jam swirl is ready to go and cooled completely I think it is easiest to make the day before you plan to make the cheesecake bars. While I used fresh blackberries, you could definitely use frozen ones if berries aren’t in season. Simply combine your blackberries and sugar in a pot on the stove and cook over medium heat for about 10 minutes. The blackberries will start to break down and thicken up. I use a wooden spoon to mash the berries up as they are cooking. After about 10 minutes add your slurry of cornstarch and cold water and stir continuously until your mixture thickens up. This happens quickly, usually 1-2 minutes. Remove from heat, add the vanilla extract, and set aside in an airtight container in the refrigerator until you are ready to make the cheesecake bars.

Graham cracker crust:

The graham cracker crust is about as simple as it gets. Combine your crushed graham crackers, melted butter, salt, sugar, and cinnamon in either a food processor or a bowl and press into an 8X8 or 9X9 pan. Prepare the pan by greasing with butter and lining with parchment paper. Press the crust firmly into the pan using your hands or the bottom of a glass or measuring cup. Bake for 10 minutes and set aside to cool while you make the cheesecake batter. 

Cheesecake bars:

Cream cheese, eggs, and heavy whipping cream give these blackberry swirl cheesecake bars a super rich, decadent flavor and texture. You will definitely want to whip out either your stand mixer or hand mixer for this one. The bars are also flavored with vanilla bean paste and a hint of lemon juice and zest. They are SO good. Once your cheesecake batter is ready, pour into the graham cracker crust you just baked. Drop spoonfuls of the blackberry jam onto the cheesecake and gently swirl using a butter knife. Bake and let cool for one hour before covering tightly and placing in the refrigerator for six to eight hours, preferably overnight.

For more berry recipes check out my cherry cream cheese coffee cake here.

Blackberry Swirl Cheesecake Bars

Blackberry swirl cheesecake bars have a thick, homemade graham cracker crust, a tangy and creamy cheesecake, and a sweet blackberry swirl.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Servings 9

Ingredients

  

Blackberry jam

• 2 cups fresh or frozen blackberries
• 1/4 cup granulated sugar
• 1 tsp corn starch
• 1 tsp cold water
• 1/2 tsp vanilla extract

Graham cracker crust

• 16 full size graham crackers
• 10 tbsp unsalted butter, melted
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1/2 tsp cinnamon

Cheesecake

• 16 oz cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 3 eggs
• 1/4 cup heavy whipping cream
• 2 tsp vanilla bean paste or vanilla extract
• 1 tsp lemon juice
• 1 tsp lemon zest

Instructions

 

Blackberry jam

• Combine blackberries and sugar in a pot over the stove. Cook over medium heat for about 10 minutes, stirring often. The berries should break down and the mixture should bubble and thicken up. Use a wooden spoon to mash the berries up while cooking. Mix together corn starch and cold water into a slurry and add to the blackberry mixture. Continue to cook over medium heat for 1-2 more minutes while mixture thickens. Remove from heat and stir in vanilla extract. Place in an airtight container and store in the refrigerator until ready to use.

Graham cracker crust

• Preheat oven to 350°. Prepare an 8X8 or 9X9 pan by greasing and lining with parchment paper.
• Using either a food processor or a rolling pin and a plastic storage bag, crush the graham crackers into a fine crumb. Add the melted butter, salt, sugar and cinnamon. If using the food processor pulse together until it is combined and resembles wet sand. Otherwise combine all of the ingredients in a bowl and stir to combine.
• Press mixture into prepared baking pan and bake in preheated oven on the middle oven rack for 10 minutes. Set aside to cool while you make the cheesecake. Turn oven down to 325°.

Cheesecake

• In the bowl of a stand mixer using the paddle attachment or using a hand mixer, combine the room temperature cream cheese and granulated sugar on medium speed until fully combined, about 2-3 minutes. Scrape down the bottom and sides of the bowl routinely. Add in each egg one at a time and combine after each addition. Add in the heavy whipping cream, vanilla bean paste or extract, lemon juice, and zest. Mix on medium speed until combined, about 30 seconds. Turn speed up to medium-high and mix for another minute.
• Pour cheesecake batter into prepared graham cracker crust. Drop spoonfuls of the blackberry jam onto the batter. Using a butter knife swirl gently. Bake on the middle oven rack at 325° for 30-35 minutes. The cheesecake will still jiggle slightly in the center but will appear set when it is finished. Set on a wire rack to cool at room temperature for one hour. After one hour tightly wrap with plastic wrap or foil and store in the refrigerator for 6-8 hours, or overnight. Once completely cooled, slice and serve. Top with fresh blackberries if desired.

Notes

Cheesecake bars will remain fresh in the refrigerator for 3-4 days. They can also be frozen in an airtight container for about a month.

Keyword blackberry, cheesecake, desserts