Blackberry Cheesecake Bars

I gently swirled some homemade ย jelly into the batter and created these luscious Blackberry Cheesecake Bars.

Blackberry Cheesecake Bars |Sublime cheesecake bars with swirls of blackberry jelly

Cheesecake Bars with a Blackberry Swirl

I love making bars (you may have noticed a glut of them on this blog!). Only one or two trips to the oven instead of batch after batch as when baking cookies, and, voila, 25 dessert servings! I’ve made numerous cheesecake bars, but never one with jelly or jam swirled into the batter. It wasn’t as daunting as you might imagine. I warmed the jelly slightly and whisked with a fork. Then I scooped it into a quart ziploc bag, clipped off a corner and piped 3 thick parallel lines across the surface of the cheesecake batter. I used an offset spatula and inserted it justย a fraction of an inch deep and dragged it the length of the pan and looped back and forth creating this here look! Not classic marbling, but I like the way these turned out. The jam was a Christmas gift from a friend and I was thrilled to have a homemade version for this recipe.

Blackberry Cheesecake Bars |Sublime cheesecake bars with swirls of blackberry jelly

Nothing But Options

No need to hunt down blackberry jelly or jam, just use what’s in your fridge or pantry. The base of these cheesecake bars is a graham cracker crust, but I pondered whether to make one with vanilla wafers or Biscoff cookies. But, alas, my supply of those had dwindled. Feel free to add a bit of lemon oil or extract to your batter—the touch of citrus would be lovely with the berry swirl. Hope you find an occasion to try this splendid dessert.

Blackberry Cheesecake Bars

Prep time: 

Cook time: 

Total time: 

Serves: 16-25 servings

Creamy Cheesecake Bars with a blackberry swirl.
Ingredients
Crust:
  • 1½ cups graham cracker crumbs
  • 1 tablespoon sugar
  • 6 tablespoons melted butter
Filling:
  • 1 package (8 ounces) cream cheese, room temperature
  • ½ cup sugar
  • ½ teaspoon almond extract
  • 1 egg
  • 6 tablespoons blackberry jam or jelly
Instructions
  1. Preheat oven to 350ยบ. Line a 9x9-inch baking pan with non-stick foil (or use regular foil and spray with non-stick cooking spray). Set aside.
  2. In a medium bowl, mix together crust ingredients and pat into bottom of baking pan. Bake for 6-8 minutes. Let cool.
  3. In a large bowl, with a hand mixer, blend together the cream cheese and sugar until smooth. Add almond extract and egg and mix till combined. Pour over crust and smooth the top with an offset spatula.
  4. Place the jelly in a small bowl and microwave a few seconds, then with a fork or whisk, stir to soften. Place jelly in a quart sized Ziploc bag and cut off one corner to make a piping bag. Squeeze 3 parallel lines over filling, using all jam. Use the tip of an offset spatula or knife to pull back and forth through the surface without going too deep (you don't want to disturb the crust).
  5. Bake 15-20 more minutes until set. Cool, then chill before serving.


Blackberry Cheesecake Bars |Sublime cheesecake bars with swirls of blackberry jelly

Comments

  1. Gosh, these are gorgeous! I wanna make some but I’ll use strawberry jam.

  2. I love the swirls on top! Blackberries are so expensive here!

  3. These are perfect for a snack!!
    What a beautiful color and presentation.
    Have a nice day

  4. Lynn@Happier Than A Pig In Mud says:

    They look great! I have a nice strong cuppa, wish I had one of these too:@)

  5. It’s a very good idea the bars, is like you said: “one or two trips and you have already the dessert for many people! Your cheese bars looks gorgeous and I love the blackberry jam!

  6. They say we eat with our eyes first and these are incredibly beautiful and inviting. I love the idea of a little lemon to contrast with the blackberries. Utterly gorgeous. Pinned and I will make this as soon as I have the occasion to. Thank you Liz for a fantastic recipe. Sammie.

  7. These sound dangerously easy to make. I have loved blackberry jam since I literally can remember. Such a good memory eating it on toast with margarine in the mornings of long ago.

  8. The swirls are so beautiful!

  9. Wow, yum! These bars look so delicious ๐Ÿ™‚ I love blackberry…. and graham cracker crust is so good! Looks like an easy recipe ๐Ÿ™‚ My kiddos would have fun making this. Thanks for sharing it! Lovely photos!! ๐Ÿ™‚

  10. Oh just gorgeous. Love blackberries, but may opt for raspberry โ€ฆ or plum โ€ฆ or lingonberry โ€ฆ or peach โ€ฆ the possibilities are endless. Thanks for the inspiration: I love art as food.

  11. Lizzy, these are SOOOO pretty!! I love anything cheesecake as you know, but these perfect slices are just what I love best ^_^

    Toodles,
    Tammy<3

  12. this cheesecake looks like heaven! I love the swirls!

  13. You make the prettiest bars, Liz! These are just gorgeous! I love the swirls and the blackberry jam!

  14. TheKitchenLioness says:

    Dear Liz, now your Blackberry cheesecake bars sound like they would be perfect for baking on a busy day – the preparation seems fuss free and the baking time not too long – a bit of cooling time included…perfect little recipe that I woud love to try with those above mentioned Biscoff cookies (they are easy to find in stores around here and the kids love the way they taste) – as far as the jam is concerned, some black cherry jam is our present favorite.
    Thank you for sharing a wonderul recipe!

  15. I love bars, too! I’ve never baked a blackberry treat so I can’t wait to try these ๐Ÿ™‚

  16. Your blackberry cheesecake bars sound heavenly. They look gorgeous too!

  17. I love cheesecake bars and these are just gorgeous with those pretty blackberry swirls!

  18. I had a feeling you were fond of making bars! I do love how pretty this cheesecake bar is – beautiful patterning. And it’s blackberry season here in Oz and last week I was invited to go blackberry picking 90 minutes from Sydney. Blackberries are so sweet and wonderful when eaten straight from the vine – very different to a supermarket experience xx

  19. These are beautiful Liz. I love that you used blackberries, a fruit you rarely see used in a dish like this. I’d love a bite!

    Can’t wait to see your video of yesterday’s TV segment.

  20. No need to find an occasion, I’ll just make them!

  21. We love blackberries.. and I we love cheesecake so this is a win-win for us! ๐Ÿ™‚ I love how you put the blackberries onto the cheesecake… very pretty. ๐Ÿ™‚

  22. These look gorgeous! Love the colors!

  23. These cheesecake bars look exquisite and so beautiful! What a great recipe, Liz ๐Ÿ™‚

  24. Just love cheesecake anything, even in bar form ๐Ÿ˜‰ And great idea to use blackberry jelly. Such a pretty design Liz!

  25. Absolutely, positively gorgeous and YUMMMMMY . WOWW.

  26. I have fallen in love with swirled fruit on cheesecake and I can’t wait to try blackberries next!
    PS: Liz, I saw your new email subscription sign-up; please let me know if anything has come through this week. I’m just so frustrated about this glitch!
    All the best,
    Roz

  27. Wowwww
    How beautiful these look!! I’m definitely going to make these mouth-watering bars!
    We don’t have fresh blackberry here but we do in jam ๐Ÿ™‚

  28. Hi Liz, these are gorgeous, love that they can be made ahead and served to a group is needed. Pinned!

  29. This beautiful piece of art is so well explained. I know I could do it. GREG

  30. That is just SO pretty! You are amazing!

  31. Exquisite, Liz. Simply exquisite..Love how do-able the gourmet cheesecake is, too!

  32. This looks outrageously delicious Liz!:) Panos is drooling over my shoulder at moment, asking me to bake this, this weekend. The good part is that is he’s asking me to bake this together with him (as always of course) so we’ll enjoy making this:)
    Thank you so much for another SUPERB, AMAZING dessert dear Liz!
    Shared asap as well:)
    Have an amazing Super Bowl weekend!
    xoxoxo

  33. Just finished my breakfast and could go a slice of this deliciousness with my cuppa tea. You really are very clever when it comes to sweet bars. Yarm!

  34. Lizzy,
    I could eat a bunch of these now. Yum.
    Annamaria

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