Triple Berry Cheesecake Bars
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.
Servings: 12 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
- ¾ cup (170 g) unsalted butter melted (see notes below)
Filling:
- 24 ounces (680 g) cream cheese room temperature
- ¼ cup (58 g) sour cream
- 1 tablespoon pure vanilla extract
- 3 eggs
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon baking powder
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.1 cup fresh raspberries, 1 cup fresh diced strawberries, 1 cup fresh blueberries, ½ cup granulated sugar, ¼ cup lemon juice
- 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.1 teaspoon cornstarch
- While the fruit is cooling, mix the crust ingredients together in a bowl, press it into a 9x13 baking pan and bake for 10 minutes.2 cups graham cracker crumbs, 1 cup granulated sugar, ¾ cup unsalted butter
- While the crust is baking, beat the cream cheese in a large bowl until smooth then add the sour cream and vanilla and beat again until smooth.24 ounces cream cheese, ¼ cup sour cream, 1 tablespoon pure vanilla extract
- Gradually beat in one egg at a time then add the flour and baking powder and stir just until combined.3 eggs, ¼ cup all-purpose flour, 1 teaspoon baking powder
- Pour the cream cheese mixture 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
Edited on July 22: original published recipe called for 2 ½ sticks of butter (284 grams), however, due to feedback, this has been changed to 1 ½ sticks of butter (170 grams).
Nutrition
Serving: 1 bar | Calories: 407 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 106 mg | Sodium: 330 mg | Potassium: 178 mg | Fiber: 2 g | Sugar: 33 g
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