These Blackberry Cheesecake Bars are a new summer favorite dessert in our house!
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Of course, they don’t make the same one anymore, so our simple trip turned into stopping at 5 stores until we found a new one. And, sure enough, Laura picked out the most expensive one we saw all day! Same thing happened when we needed to pick up a couple new drawer pulls for our kitchen drawers. (Long story there…) We looked at a bunch, and ended up picking the most expensive option. I’m not talking anything insane here. I think the bathroom rug was $4 more than the others, and the drawer pulls were $1 more. Thus the running joke that Laura has champagne tastes.
Well guess what? Robbie has champagne tastes, too. Like mother, like son! You see, Robbie loves berries and fruit. We have to put his other dinner items down first, or he’ll ignore those and only eat fruit. No big deal. But I had some leftover blackberries after making these Blackberry Cheesecake Bars, so we decided to let him try blackberries for the first time. And of course he loved them. Like he gobbled ’em down and asked for more…about 6 times. Laura just laughed and said, “Of course you like the most expensive berry.” Fitting, right?
I can’t blame the little guy, though. Blackberries have always been my favorite berry, too. In fact, I have this dream that one day I’ll discover a secret wild blackberry patch where I can pick buckets full of blackberries. I’ve yet to find this patch, but one day…one day. Actually, that patch exists. It’s on the dirt road alongside the property where my grandparents lived in upstate South Carolina. That house was sold years ago, though. I just hope the new owners found the gold mine on that dirt road! As a kid, I’d pick blackberries every summer, and my grandmother would turn them into a blackberry cobbler for dessert. Add in some fried fish that I’d catch with my grandpa, and that’s a good country meal right there!
But I digress. Let’s talk Blackberry Cheesecake Bars. As in, let’s talk about how flippin’ delicious these bars are! I used a standard graham cracker base and then poured an easy cheesecake filling on top. But the magic came when I added the blackberry layer and then the crumbles on top. (I used the same crumble from my go-to coffee cake recipe.) Let that bad boy bake in the oven for about an hour, and you’ve got yourself one heck of a dessert! And no need for a water bath with these one since the crumbles cover up the cheesecake layer. The hardest part is just making sure the cheesecake is fully baked, but a toothpick inserted after 60 minutes should come out clean. Oh, and don’t forget to leave yourself enough time to let these bars chill for a couple of hours in the refrigerator. The waiting is worth it, my friends. Trust me!
These Blackberry Cheesecake Bars are a new summer favorite around here. I bet they’d work with other berries, too. In fact, don’t be surprised if you see these pop up again as Raspberry Cheesecake Bars or Strawberry Cheesecake Bars or maybe even Peach Cheesecake Bars. Enjoy!
Blackberry Cheesecake Bars
For the Graham Cracker Crust
For the Cheesecake Layer
For the Blackberry Layer
For the Graham Cracker Crust
- Using a food processor or mini-chopper, pulse the graham crackers until finely ground.
- Using a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir until fully combined.
- Lightly butter or grease an 8”x8” baking pan. Line the pan with parchment paper, letting the paper overhang on 2 sides. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust at 350°F for 8 minutes. Remove from oven and let cool.
For the Bars
- Preheat oven to 325°F.
- Using a countertop mixer, add cream cheese, sour cream and sugar; beat until smooth. Add eggs and vanilla; beat on low speed until well combined.
- Pour batter over the baked graham cracker crust.
- Using a medium bowl, combine all ingredients for Blackberry Layer (blackberries, flour, sugar and lemon juice); toss until well combined. Spread this mixture evenly on top of the cheesecake batter.
- Next, make the Crumble by combining sugars, cinnamon and salt; stir until well combined. Add the melted butter; stir until well combined. Add the flour; stir until well combined. Sprinkle crumble evenly on top of the blackberries
- Bake at 325°F for 55-60 minutes, or until cheesecake is set and crumble is light golden brown. Let cool at room temperature for 45 minutes and then refrigerate for several hours before slicing.