Berry Blast Cheesecake Bars

Sweet, tangy, and bursting with berry goodness—these Berry Blast Cheesecake Bars are like a summer fruit party in dessert form.

Each bite packs a creamy cheesecake swirl layered over a buttery crust, then loaded with juicy berries that bring the color and the flavor.

They’re vibrant, fun, and just the right amount of indulgent—basically, your new go-to for potlucks, picnics, or “just because” cravings.

this recipe ⇨

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted

For the cheesecake layer:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the berry topping:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Graham Cracker Crumbs, Bulk Size (1.5 lb. Resealable Zip Lock Stand Up Bag)

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How to Make Berry Blast Cheesecake Bars

1. Prep: Preheat oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into bottom of prepared pan. Bake 10 minutes.
3. Make filling: Beat cream cheese until smooth. Add 1/2 cup sugar and beat until fluffy. Beat in eggs one at a time, then vanilla and sour cream until just combined.
4. Assemble: Pour cheesecake mixture over hot crust. Bake 25-30 minutes until center is almost set but still slightly jiggly.
5. Cool: Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
6. Make berry topping: Mix berries, 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat 3-5 minutes until berries release juices and mixture thickens slightly. Cool completely.
7. Finish: Lift bars from pan using parchment overhang. Cut into 16 squares. Top each bar with berry mixture just before serving.

Berry Blast Cheesecake Bars

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Creamy, tangy cheesecake meets a crisp graham cracker crust and juicy, sweet berries in these dreamy Berry Cheesecake Bars. Perfectly portioned and topped with a fresh berry compote, they’re a refreshing summer treat you’ll make on repeat.

• Total Time: 20 minutes
• Yield: 16 bars

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted

For the cheesecake layer:

• 16 oz (2 packages) cream cheese, softened=
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the berry topping:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
• 1/4 cup granulated sugar
• 6 tablespoons butter, melted

For the cheesecake layer:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the berry topping:

• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

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Instructions

1. Prep: Preheat oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.

2. Make crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into bottom of prepared pan. Bake 10 minutes.

3. Make filling: Beat cream cheese until smooth. Add 1/2 cup sugar and beat until fluffy. Beat in eggs one at a time, then vanilla and sour cream until just combined.

4. Assemble: Pour cheesecake mixture over hot crust. Bake 25-30 minutes until center is almost set but still slightly jiggly.

5 Cool: Cool completely at room temperature, then refrigerate at least 4 hours or overnight.

6. Make berry topping: Mix berries, 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat 3-5 minutes until berries release juices and mixture thickens slightly. Cool completely.

7. Finish: Lift bars from pan using parchment overhang. Cut into 16 squares. Top each bar with berry mixture just before serving.

• Author: Jordan
• Prep Time: 20