Blackberry Cheesecake Bars

These Jammy Blackberry Cheesecake Bars are the kind of dessert that stops people mid-bite. With a buttery graham cracker crust, a smooth and rich cheesecake layer, and a generous swirl of blackberry jam, every bite is balanced between tangy, creamy, and just the right amount of sweet.

This recipe takes focus on my homemade jammy blackberry layered over a velvety filling that’s easy to make but fancy enough to impress.

Why You’ll Love These Bars:

• Easier than a full cheesecake, but just as creamy and rich

• The blackberry topping is sweet, jammy, and naturally vibrant

• Make-ahead friendly — even better chilled overnight

• Great for parties, holidays, or when you want to treat yourself

• Simple ingredients, big results

Final Thoughts:

These Jammy Blackberry Cheesecake Bars are everything you want in a bite — buttery crust, silky cheesecake, and a fruity swirl that gives each slice its own little masterpiece. Whether you’re making them for a party, gifting them to a friend, or just saving them all for yourself (we won’t judge), they’re guaranteed to impress.

Yield: 12 servings

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Blackberry Cheesecake Bars

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M

These Jammy Blackberry Cheesecake Barsare the kind of dessert that stops people mid-bite. With a buttery graham cracker crust, a smooth and rich cheesecake layer, and a generous swirl ofblackberry jam, every bite is balanced between tangy, creamy, and just the right amount of sweet.

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Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (about 10 full crackers)
• 2 tbsp granulated sugar
• ¼ tsp salt
• 6 tbsp unsalted butter, melted

For the Blackberry Jam

• 1 ½ cups fresh or frozen blackberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 tbsp water

For the Cheesecake Filling

• 16 oz (2 blocks) cream cheese, room temperature
• ½ cup granulated sugar
• ½ cup sour cream, room temperature
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Simmer for 5–7 minutes until berries break down. Mix cornstarch and water, then stir into berries. Cook until thickened (2–3 minutes). Set aside to cool.
2. Preheat oven to 325°F (163°C). Line an 8×8-inch square pan with parchment paper, leaving overhang for easy removal.
3. In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter. Press evenly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
4. In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Add sour cream, vanilla, and salt. Beat in eggs one at a time, mixing just until combined (don’t overmix).
5. Pour the cheesecake batter over the cooled crust and smooth the top.
6. Drop spoonfuls of the cooled blackberry sauce over the cheesecake layer and spread or swirl.
7. Bake for 35–40 minutes, or until the edges are set and the center slightly jiggles. Turn off oven, crack the door, and let cool for 1 hour in the oven.
8. Transfer to fridge to chill for at least 4 hours (or overnight) before slicing.
9. Use parchment to lift bars from the pan. Slice into 9 or 16 squares. Clean your knife between cuts for sharp edges.

Notes

Short on time? Use store-bought blackberry jam for the swirl.

Make it gluten-free: Use GF graham crackers for the crust.

Other berries? Swap blackberries for raspberries or blueberries.

Cleaner slices: Chill overnight and wipe your knife between cuts.

Nutrition Facts

Calories

316

Carbs

25 g

Cholesterol

90 mg

Fat

23 g

Fiber

1 g

Net carbs

24 g

Protein

5 g

Sat. Fat

13 g

Sodium

256 mg

Sugar

17 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.