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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.
- 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!
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Triple Berry Cheesecake Bars
- 1 cup fresh raspberries
- 1 cup fresh diced strawberries
- 1 cup fresh blueberries
- ½ cup granulated sugar
- ¼ cup lemon juice
- 1 teaspoon cornstarch
- 2 cups graham cracker crumbs, about 2 packages of cracker or 18 crackers
- 1 cup granulated sugar
- 1 ¼ cup unsalted butter, melted
- ¼ cup sour cream
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- 24 ounces cream cheese, room temperature
- ¼ cup all-purpose flour
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat the oven to 325 °F
- To make the topping, add 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Monday 27th of September 2021
Can I use mandarin oranges instead and if so how much?
Wednesday 29th of September 2021
i would not recommend mandarin oranges in this recipe
Wednesday 21st of July 2021
Oops, I forgot a question. The water bath....is it hot or cold water?
Wednesday 21st of July 2021
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?
Thursday 22nd of July 2021
About 1 1/2 - 2 cups. The water bath is cold.