These Blackberry Swirl Cheesecake Bars are creamy, light, and oh-so-dreamy! With a tangy-sweet cheesecake filling, blackberry swirl, and Biscoff cookie crumb crust, these are both delicious AND beautiful!
You guys I had no idea how much I love cheesecake. No idea.
I’ve always liked cheesecake just fine, but it’s not like it would be my first choice off the dessert menu, you know? I’m more of a hot cobbler with ice cream kind of girl.
But then I made these Blackberry Swirl Cheesecake bars. And now? Now I’m a cheesecake girl (and still a cobbler girl- I am Texan after all).
I made these a few times and finally landed on a recipe that’s perfectly creamy and light, tangy and sweet, smooth and crisp (hello, Biscoff cookie crumb crust). It’s all balanced, and it’s all wonderful. And the best part is, cheesecake bars are easier to make and way less finicky than regular cheesecake. No water bath needed here, folks. Just a 9×13” pan, your oven and your fridge. The hardest part about making Blackberry Swirl Cheesecake Bars is waiting for them to chill so you can slice and devour them.
“Devour” seems like the wrong word to use considering these bars are so pretty, but it’s what I’m going with. These are good. I’ve said it before, and I’ll say it again (because it’s worth saying)- these are so creamy and so light and so delicious and so beautiful.
I’ve got lots of tips and tricks on how to bake up the perfect batch of cheesecake bars, so be sure to check out all my notes!
Happy baking, friends! Enjoy these creamy-dreamy beauties!
What you’ll need to make these cheesecake bars:
Blackberries, sugar, lemon juice and cornstarch to make the blackberry swirl.
Biscoff cookie crumbs, sugar and melted butter to make the crumb crust. Feel free to substitute an equal amount of graham cracker crumbs if you prefer.
Cream cheese: The star of the show! Cream cheese serves as the main ingredient, creating a creamy, slightly tangy, super dreamy dessert. Be sure to use high quality full-fat, brick-style cream cheese.
Granulated sugar: Sugar of course adds flavor, adding just the right amount of sweetness to balance out the tangy cream cheese and sour cream, but it also helps lighten the texture of these cheesecake bars. When whipping the sugar and cream cheese together at the beginning of the recipe, tiny sugar granules cut through the cream cheese and make tiny air pockets, giving the cheesecake layer a lighter (and dare I say creamier) texture. Be sure to whip on high speed for the full 5 minutes to achieve this!
Sour cream: I love using sour cream in cheesecake! Sour cream and cream cheese make a great team when it comes to cheesecake. The fat content of sour cream is high enough to add to the creaminess of the cheesecake layer, but is still lower than cream cheese, therefore making these bars a little lighter and extra smooth. Be sure to use full-fat sour cream for this recipe.
Vanilla: For extra flavor.
Salt: A little salt provides balance in this tangy-sweet cheesecake bars. For best results, use regular table salt!
Eggs: Eggs are super important in cheesecake! They act as a binder and provide structure. In order to get a seamlessly smooth texture with no cracks, it’s important that you add the eggs the correct way. See my notes on that below!
FAQs:
What kind of cream cheese should I use for cheesecake bars? For best results, use high-quality, full-fat cream cheese bricks. Don’t use reduced fat, whipped, or cream cheese that comes in a tub.
How do I avoid big cracks in my cheesecake bars? Cracks in cheesecake filling usually happen when 1) the filling was overmixed after adding the eggs and 2) the cheesecake is overbaked.
When it comes to adding eggs to your cheesecake filling, pay careful attention to not overmix them. Add them one at a time and mix them on low speed just until each egg has been incorporated into the batter.
As for not overbaking your cheesecake, be sure to watch for cues to know when your cheesecake bars are ready to come out of the oven. Keep reading for how to know when your cheesecake filling is perfectly baked!
And if your cheesecake filling has a crack or two, don’t sweat it. Cracked cheesecake still tastes delicious!
How do I know when the cheesecake bars are done baking? Knowing when to pull cheesecake from the oven can be tricky, but just watch for cues! I know these cheesecake bars are done baking when the edges are set and slightly puffed, and the center of the cheesecake filling has a slight jiggle to it. You want the center to jiggle like Jell-O. If it sloshes like water, it needs a little longer.
How long should I chill cheesecake bars? Once the cheesecake bars are baked, allow them to cool completely at room temperature. Then cover and place in the fridge to chill for at least 8 hours, ideally overnight.
A few notes before you bake:
Tips for achieving the creamiest, lightest cheesecake filling. Okay, guys. These blackberry swirl cheesecake bars are the lightest, creamiest, dreamiest treat ever. Here are my best tips and tricks to achieving cheesecake bliss.
- Make sure the cream cheese you’re using is high-quality, full-fat. And before whipping it with the sugar, you want it to be very soft.
- Whip the sugar and cream cheese for the full 5 minutes! Don’t skimp on this. Whipping on high speed for this long creates tiny air bubbles that aerate the batter, making for a super light filling.
- Don’t overmix the filling once you’ve added the eggs. Add the eggs one at a time, mixing on low speed, and be sure to stop mixing after each egg is fully incorporated into the batter.
When creating the blackberry swirl pattern, start by spooning the cooled blackberry topping in small dollops over the cheesecake filling. Then run a toothpick, wooden skewer, or dinner knife just over the surface to create the swirl pattern. This will inevitably create shallow divots in the baked cheesecake filling, so I try to avoid going too deep when creating the swirl pattern!
To get neat and tidy clean cuts, make sure the cheesecake bars are completely chilled. For each cut, I like to run a very sharp knife under warm water and wipe it dry before slicing.
Blackberry Swirl Cheesecake Bars
- Prep Time: 40 minutes
- Chill Time: 8 hours
- Cook Time: 35 minutes
- Total Time: 9 hours, 15 minutes
- Yield: 24 bars 1x
- Category: Bars and One-Tin Bakes
- Method: Baking
- Cuisine: Dessert
Description
These Blackberry Swirl Cheesecake Bars are creamy, light, and oh-so-dreamy! With a tangy-sweet cheesecake filling, blackberry swirl, and Biscoff cookie crumb crust, these are both delicious AND beautiful!
Ingredients
For the blackberry swirl:
- 2 cups blackberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
For the Biscoff Cookie crust:
- 2 1/2 cups Biscoff cookie crumbs (about 38 Biscoff cookies) *
- 3 tablespoons granulated sugar
- 113 gm (1/2 cup) unsalted butter, melted
For the cheesecake filling:
- 32 oz. (4 bricks) full-fat cream cheese, very soft
- 267 gm (1 1/3 cups) granulated sugar
- 120 gm (1/2 cup) full-fat sour cream, at room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- 1/4 teaspoon table salt
- 4 large eggs, at room temperature
Instructions
Step 1: Make the blackberry swirl. Add the blackberries, sugar and lemon juice to a medium saucepan. Cook over medium heat, stirring frequently, until the berries begin to soften and release their juices. Once the berries are very soft, start mashing them (I use a potato masher for this!). Once the berries have released all their juices and are completely mashed, add the cornstarch and cook, stirring constantly, for another 60 seconds. This process takes about 8 to 10 minutes. Pour through a fine mesh sieve set over a heatproof bowl, pushing the mixture through and scraping the bottom of the sieve so that you get all the juices. Set the syrup aside to cool; discard the pulp.
Step 2: Make the crumb crust. Preheat the oven to 350°F. Spray a 9×13″ baking pan with non-stick spray and line with parchment paper, leaving an overhang on the two long sides of the pan. Place the cookie crumbs, sugar, and melted butter in a medium bowl and stir to combine. Press the mixture firmly into an even layer in the bottom of the prepared pan. Bake until lightly toasted and fragrant, 9 to 11 minutes. Set aside to cool.
Step 3: Make the cream cheese filling. Reduce the oven temperature to 325°F. Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese until the blocks are blended together. Scrape down the sides and bottom of the bowl. Add the sugar and mix at high speed for 5 minutes, stopping to scrape down the sides and bottom of the bowl halfway through and again at the end.
Next add the sour cream, vanilla, lemon juice and salt and mix on medium speed until combined. Scrape down once more. Gradually add the eggs, one at a time, mixing on low speed until each egg is just incorporated into the batter. Be careful not to overmix once the eggs have been added, as this increases the chance of cracking.
Step 4: Layer the elements. Pour the cream cheese filling over the cooled crust and gently smooth into an even layer. Tap the pan on the counter a few times to release any air bubbles. Spoon the blackberry syrup in small dots all over the surface of the filling (you might not use all of it), then gently run the tip of a toothpick, wooden skewer or dinner knife over the surface to create a swirl pattern.
Step 5: Bake. Bake for 34 to 38 minutes, until the edges are set and slightly puffed and the center is almost set but maintains a slight jiggle (TIP: you want the center to jiggle like Jell-O, not slosh like water). Be careful not to overbake. Set aside to cool completely.
Step 6: Chill. Once cooled, cover with plastic wrap or foil and place in the fridge to chill for at least 8 hours, ideally overnight. Use the parchment paper handles to remove the chilled cheesecake from the pan before slicing into bars and serving.
Notes
*You can use graham crackers in place of Biscoff cookies. Be sure to measure out 2 1/2 cups graham cracker crumbs.
Storage: Store leftovers in an airtight container in the refrigerator.
