Blackberry and vanilla cheesecake bars


I cannot tell you how delighted these cheesecake bars make me. I was going round and round the house, all jittery because I was that pleased with how great these turned out. Not to mention I could sit down and eat the whole tray, because they are sinful and creamy and slightly tart from the blackberries and it was just the epitome of why baking your own sweet treats is the best!


(Now of course you guys have to love them as much as I do)

It’s not for people looking for something light and refreshing (I guess in its own way, these bars are still that, but you know, this is where rich buttery-creamy-cheesecakey goodness comes in). No diets here, at least not when these come into the picture. But it’s worth it. SO worth it.


And what’s even better? The recipe is dead easy. No stupid water baths and tin-foil lined baking pans here. Thank goodness for that, since I break out into a sweat at the thought of such complicated processes for cheesecake (I mean, I love cheesecake, but it’s not the only delicious thing out there, y’know?) so this is a happy equation. Easy baking = amazing cheesecake bars. That’s my kinda maths.


Makes about 12 rather large-sized cheesecake bars, but it does depend on your baking dish – mine was roughly 20 by 30 cm, but it’s a damn easy recipe to make so you can play with the amounts roughly, just try to keep the ratios roughly the same if you need to increase the ingredients. If you end up with too much crust & cheesecake mix, lucky you – you could bake some twice-over!

Adapted from here

For the crust:
120g of brown sugar
180g of plain flour
1/2 tsp of cinnamon
1 tsp of baking powder
1 tsp of vanilla essence
pinch of salt
75g of butter

For the filling:
400g of full-fat cream cheese
180g of caster sugar
4 tbsp of plain flour
2 eggs
200g of blackberries (rinsed and dried)

Preheat the oven to 170 degrees celsius. Grease a baking pan (see notes above on size – I used 20 x 30). Mix together the ingredients for the crust until the mixture is crumbly, but manages to hold together (if it doesn’t, add a tablespoon or so of melted butter). Press firmly into the pan all over the base and up the sides.

Now combine the ingredients for the cheesecake filling, bar the blackberries and mix together until smooth. It may help to bea the cream cheese first to lower the risk of lumps in the mixture later. Pour over the crust. Scatter over the blackberries and pop into the oven for about 35 minutes. The cheesecake will have gained a slight matte sheen, and will look a little more set. Allow to cool, and then let the cheesecake chill in the fridge for an hour or so. Cut into bars, and serve up.


12 thoughts on “Blackberry and vanilla cheesecake bars

  1. Pingback: Matcha raspberry cheesecake bars | holycrabness

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