Berries and Cream Cheesecake Bars

4.38 from 8 votes

Berries and Cream Cheesecake Bars

These Berries and Cream Cheesecake Bars are my favorite dessert! The easy oil pie crust pairs with the most delicately sweet cheesecake filling and is topped with a simple berry topping.

Prep Time20

Cook Time10

Resting Time1 15

Total Time1 45

Course: 500+ Best Dessert Recipes

Keyword: bar dessert, berries, berry, blackberries, cheesecake, cheesecake bars, pie, raspberries

Servings:

Author: Sweet Basil

Ingredients

For the Crust

2 ¼ Cups Flour
1 teaspoon Sugar
3/4 teaspoon Salt
2/3 Cup Vegetable Oil
1/4 Cup Milk

Berry Layer

4 Cups Blackberries frozen or fresh-divided *see note
1/3 Cup Sugar
2 Tablespoons [Cornaby's Ultra Gel] see note for substitute
1/2 Cup Water see note

Cream Layer

1 ½ Cups Heavy Cream
1 ½ teaspoons Vanilla
12 Ounces Cream Cheese 1 ½ bricks, softened
3/4 Cup Powdered Sugar

US Customary - Metric

Instructions

For the Crust

Combine flour, sugar and salt in a medium mixing bowl.
2 ¼ Cups Flour, 1 teaspoon Sugar, 3/4 teaspoon Salt
In a separate mixing bowl, combine the oil and milk. Add liquids to the flour and salt mixture. Stir with a fork until a ball forms. There should still be crumbs but press tightly into a ball. Add splashes of milk if it is very crumbly and not at all holding.
2/3 Cup Vegetable Oil, 1/4 Cup Milk
Place in an airtight container and let rest in the fridge for at least 15 minutes.
Roll out between two pieces of wax paper into an 8x8 square and then transfer into your baking pan.
Bake in a 350 degree F oven for 8-10 minutes. Set aside to cool completely.

For the Berry Layer

In a saucepan, stir together the sugar and ultra gel (see note for cornstarch).
1/3 Cup Sugar, 2 Tablespoons [Cornaby's Ultra Gel]
Add the water and berries and stir to combine. Heat over medium heat until simmering and thickening. Turn off and set aside to cool. I like to put mine in a bowl so it doesn't continue to cook.
4 Cups Blackberries, 1/2 Cup Water

For the Cream Layer

Whip cream until stiff and add vanilla.
1 ½ Cups Heavy Cream, 1 ½ teaspoons Vanilla
In a separate bowl, cream the cream cheese and powdered sugar together.
12 Ounces Cream Cheese, 3/4 Cup Powdered Sugar
Add the cream cheese mixture to the whipped cream mixture and beat on low until combined.
Spread the cream mixture evenly in the bottom of the crust.
Pour the berries over the top and store in the fridge until you're ready to eat.

Video

Notes

I often use all Marion Blackberries but a mix of 2 cups raspberries and 2 cups blackberries are wonderful too so it just depends on what you have on hand.

For cornstarch, use 3 tablespoons but I prefer Ultra gel as you can't taste it at all.

Fresh berries are a great choice, but frozen is a great option when fresh, local berries aren't in season. In fact, I generally use frozen berries as I keep them on hand for smoothies and other desserts.

Nutrition