Triple Berry Cheesecake Bars are creamy, rich with fresh berry flavor, and 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.
2cups(168g)graham cracker crumbsabout 2 packages of cracker or 18 crackers
1cup(200g)granulated sugar
1 ¼cup(284g)unsalted buttermelted
Filling:
¼cup(58g)sour cream
3eggs
1tablespoonpure vanilla extract
1teaspoonbaking powder
24ounces(680g)cream cheeseroom temperature
¼cup(31g)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 9x13 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.
Notes
These cheesecake bars can be stored in an airtight container in the fridge for up to 5 days.