Who doesn’t love a dessert that combines rich cheesecake and fresh berry flavors? Berry cheesecake bars are the ultimate treat for anyone craving something sweet, creamy, and tangy.
This easy recipe is perfect for gatherings, meal prep, or a quick indulgence at home. These bars are a no-fail option that will leave everyone asking for seconds.
Why This Recipe Stands Out
Berry cheesecake bars are a simple yet elegant twist on traditional cheesecake. Instead of baking a whole cheesecake, this recipe delivers portion-friendly bars that are just as creamy and satisfying.
What’s even better? You won’t need any complicated techniques or tools like a water bath. This recipe simplifies the cheesecake-making process without sacrificing flavor or texture.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The buttery graham cracker crust pairs beautifully with the luscious cream cheese filling, and the vibrant berry topping adds just the right amount of tartness to balance the sweetness.
With just a few steps and some basic ingredients, you can create a dessert that’s as visually stunning as it is delicious.
Tips for Success
To make this recipe truly easy, follow these pro tips:
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth filling without lumps.
- Line Your Pan: Use parchment paper with enough overhang to lift the bars out of the pan easily after chilling.
- Chill Before Slicing: Let the bars cool completely and refrigerate them for at least four hours or overnight. This helps the filling set perfectly and makes slicing clean and neat.
How to Customize These Bars
One of the best things about this recipe is its versatility. Here are some ways to make it your own:
- Switch Up the Crust: While graham crackers are a classic choice, you can experiment with crushed cookies like shortbread or chocolate wafers for a fun twist.
- Try Different Berries: The mixed berry topping is flexible—use your favorites! Blueberries, blackberries, raspberries, and strawberries all work well. You can even make a single-flavor topping if you prefer.
- Make It Gluten-Free: Swap the graham crackers for gluten-free crumbs to adapt this recipe for dietary restrictions.
- Go Dairy-Free: Substitute dairy-free cream cheese and sour cream to make a vegan version. The texture and flavor will still shine.
Perfect for Any Occasion
Whether you’re baking for a family brunch, a potluck, or simply treating yourself, these berry cheesecake bars are a reliable choice. Their vibrant berry topping makes them a visually stunning addition to any dessert spread, while their compact size makes them easy to serve and store.
For busy days, this recipe is a lifesaver. You can prepare the bars and the berry topping up to two days ahead of time, making it an excellent make-ahead option for parties or holidays.
Plus, since they’re served chilled, they’re perfect for warm weather events or outdoor gatherings.
Why You’ll Love This Recipe
This easy recipe hits all the right notes—creamy, tangy, sweet, and crunchy. With straightforward instructions and accessible ingredients, it’s ideal for bakers of all skill levels.
Plus, the combination of cheesecake and berries feels indulgent without being heavy, making it a crowd-pleaser every time.
So, if you’re looking for recipes that deliver maximum flavor with minimal effort, these berry cheesecake bars should be at the top of your list. Get ready to impress your family and friends with a dessert that’s as delicious as it is beautiful.
Easy Berry Cheesecake Bars Recipe
Equipment
- 9 × 13-inch metal cake pan
- Parchment paper
- Electric mixer (stand or handheld)
- Medium saucepan
Ingredients
For the Crust:
- 2 cups graham cracker crumbs from 14–18 crackers
- ½ cup 1 stick unsalted butter, melted
- 1 tablespoon sugar
- Pinch of fine sea salt
For the Cheesecake Filling:
- 2 pounds (4 8-ounce blocks) plain cream cheese, room temperature
- 1¼ cups sugar
- 5 large eggs room temperature
- 2 tablespoons sour cream
- Zest of 1 large lemon
- 1½ teaspoons pure vanilla extract
- ⅛ teaspoon fine sea salt
For the Mixed Berry Sauce:
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ¼ to ⅓ cup water
- 4 cups fresh or frozen berries e.g., blueberries, blackberries, raspberries, or sliced strawberries
Instructions
Prepare the Crust:
- Set your oven to 350°F and line a 9 × 13-inch pan with parchment paper, leaving enough overhang on two sides to lift the bars out easily.
- Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl, stirring until the mixture is evenly moistened.
- Press the crumb mixture into the bottom of the prepared pan, spreading it into an even layer. Bake for 8 minutes, then let it cool completely.
Make the Cheesecake Layer:
- Reduce the oven temperature to 325°F.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium-high speed until smooth and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Mix in the sour cream, lemon zest, vanilla extract, and salt, blending until everything is fully incorporated.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Bake for 40–45 minutes, or until the center of the cheesecake is just set. Remove from the oven and allow to cool to room temperature for about 2 hours. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
Make the Mixed Berry Sauce:
- In a medium saucepan, whisk together the sugar, cornstarch, lemon juice, and water. Use ⅓ cup water if using fresh berries or ¼ cup if using frozen.
- Heat the mixture over medium heat until it begins to thicken, stirring constantly, about 1 minute.
- Add the berries and gently stir, cooking for 5–6 minutes until they release their juices and start to bubble. Remove from heat and let the sauce cool completely.
Assemble and Serve:
- Once chilled, use the parchment paper overhang to carefully lift the cheesecake out of the pan. Transfer it to a cutting board.
- Slice into 12–16 bars, cleaning your knife with a damp towel between cuts for neat edges.
- Spoon the cooled berry sauce over the bars just before serving.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.