This post may contain affiliate links. Please read our disclosure policy.
Triple Berry Cheesecake Bars are creamy, rich with fresh berry flavor, and are made with a buttery homemade crust that might just steal the show! If you’re a berry lover, you need to indulge in a cheesecake bar ASAP.
I don’t think I’ve ever met a cheesecake I didn’t like. With that being said, I’ve also met a ton of cheesecakes that I love, but right now, this triple berry cheesecake has truly stolen my heart.
I hate to use the term “favorite cheesecake,” as that’s such a fickle concept, so instead I’ll go with “current reigning champion of the cheesecakes.” That may sound a bit silly, but enjoying a bar of this berry-full creamy cheesecake will show you why I’m so enthused!
From top to bottom, these cheesecake bars are wholly homemade, but don’t worry – they’re pretty easy to whip up.
Plus, then you get to brag to your friends that it’s all homemade when they try it! Talk about a win-win, right?
The homemade crust is made with just three simple and delicious ingredients, while the creamy cheesecake and berry topping are what take centerstage. Raspberries, strawberries, and blueberries in a medley have never tasted so good.
This is an ideal spring and summertime dessert, as that’s when the berries are at their ripest and juiciest.
However, if you find yourself making this cheesecake in the fall or even the winter… I won’t judge, because I’ll probably be doing the same exact thing. Once you try it, it’s hard not to crave a creamy triple berry cheesecake bar all year round.
Ingredients for triple berry cheesecake bars:
For the berry topping, you’ll need:
- Berries – I like to use raspberries, strawberries, and blueberries for this cheesecake. Make sure they’re all nice and fresh, not frozen!
- Sugar – Plain granulated white sugar is all you need, nothing fancy.
- Lemon juice – freshly squeezed lemon juice works best.
- Cornstarch – This is what will help get the berry topping to the right consistency.
The crust calls for only:
- Graham cracker crumbs – You’ll need about 2 packages of graham crackers.
- Sugar
- Unsalted butter – Make sure it’s melted!
For the creamy cheesecake itself, you should have:
- Sour cream – Use a full fat sour cream for the best results.
- Eggs – I like to use free range organic eggs.
- Vanilla extract – This adds both sweetness and depth to the flavor profile.
- Baking powder
- Cream cheese – It should be full fat and at room temperature!
- All-purpose flour
How long will triple berry cheesecake bars stay fresh?
In an airtight container in the refrigerator, these treats will stay fresh for up to 5 days. Yes, really! That’s a great amount of time to have at least 4 bars a day, right…?
Can I use any other berries in the topping?
I love this berry topping just the way it is, but you could always toss some blackberries in there too.
Why does a cheesecake need a water bath?
Water baths can be a little annoying – even I can admit that!
However, they’re necessary because they help the cheesecake bake to perfection by not cracking the surface. After all, you don’t want to mess up that pretty berry swirl with an unsightly crack, right?
Well, great – now I’m craving more cheesecake!
No-Bake Andes Mint Cheesecake Bars
Cheesecake Bars with Chocolate Ganache
Triple Berry Cheesecake Bars
Equipment
Ingredients
Topping:
- 1 cup (120 g) fresh raspberries
- 1 cup (144 g) fresh diced strawberries
- 1 cup (148 g) fresh blueberries
- ½ cup (100 g) granulated sugar
- ¼ cup (59 ml) lemon juice
- 1 teaspoon cornstarch
Crust:
- 2 cups (168 g) graham cracker crumbs, about 2 packages of cracker or 18 crackers
- 1 cup (200 g) granulated sugar
- 1 ¼ cup (284 g) unsalted butter, melted
Filling:
- ¼ cup (58 g) sour cream
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- 24 ounces (680 g) cream cheese, room temperature
- ¼ cup (31 g) all-purpose flour
Instructions
- Preheat the oven to 325 °F (163 °C)
- To make the topping, add all of the topping ingredients except for the cornstarch to a saucepan and bring it to a boil then reduce the heat to low medium.
- Let it cook and reduce for 10 minutes or until the mixture has reduced by 1/3 and the berries have broken down significantly. (You may need to use a potato masher to cut down any large lumps.)
- Remove the pan from the heat and mix in the cornstarch then let it cool completely.
- While the fruit is cooking, mix the crust ingredients together in a bowl, press it into a 9×13 baking pan and bake for 10 minutes.
- While it’s baking, beat the cream cheese in a large bowl until smooth then add the sour cream and vanilla and beat again until smooth.
- Gradually beat in one egg at a time then add the flour and baking powder and stir just until combined.
- Pour it onto the crust then dollop the fruit topping around the top of the cream cheese then use a chopstick or toothpick to swirl through the berry mixture.
- Place the pan into a larger pan and pour water into the larger pan halfway up the cheesecake pan. (Be careful not to pour any water onto the cheesecake.)
- Bake for 60-70 minutes or until the center is fairly set and only jiggles slightly.
- Let the cheesecake cool for 2 hours then chill in the fridge for 3-4 hours before slicing and serving.
Should there be sugar in the filling recipe?
no, there isn’t supposed to be sugar in the filling part. there’s sugar in the topping and crust. this isn’t a very sweet dessert recipe (see reviews of it above), but if you feel that you’ll want it to be slightly sweeter, feel free to add 1/4 cup of sugar into the filling and taste it and add more if you desire.
these bars were really good! my whole family loved them. they weren’t too sweet which i liked. i did feel like something was missing though, the next time i made them i added some almond extract to the filling. also, there was too much berry mixture the first time, so the second time i did two cups of berries, 1/3 cup of sugar, and three tablespoons of lemon juice, and it was a bit better. i still didn’t get the pretty swirl in the photo though. anyways i enjoyed this recipe! thank you!
Can I use mandarin oranges instead and if so how much?
i would not recommend mandarin oranges in this recipe
Oops, I forgot a question. The water bath….is it hot or cold water?
Hi, This looks superb! We can’t have seeds in our fruit (diverticulitis). So, if I mill the fruit I know I will be loosing a lot of mass. Can you tell me how much fruit (in cups) is the fruit filling so I can adjust the recipe?
About 1 1/2 – 2 cups. The water bath is cold.