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Blackberry Cheesecake Bars Recipe

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Blackberry Cheesecake Bars Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Extremely moist blackberry cheesecake cookie bars are better served a day after baking so it is a perfect make-ahead dessert. It uses canned blackberries, so you can make it year-round. This recipe is quite easy to make and will feed a crowd. My directions call for straining out the seeds, but if you like extra fiber, feel free to skip that step.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 24 to 36 servings

Ingredients:

  • 1 can (15 ounces) blackberry fruit filling or topping in light syrup
  • 2 Tablespoons cornstarch
  • .
  • 2 cups all-purpose flour
  • 2 cups quick cooking oats
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks or 16 Tablespoons) cold butter, cut into small cubes
  • .
  • 12 ounces (1-1/2 large packages) cream cheese, at room temperature
  • 1-1/4 cups powdered sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Preparation:

Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with non-stick foil.

Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool.

Combine flour, oats, brown sugar, baking soda, and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly.

Blend cream cheese until smooth, then beat in powdered sugar. Add eggs one at a time, beating only until incorporated. Then beat in vanilla and lemon juice.

Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently, if desired. Top with remaining half of crumb mixture.

Bake 45 to 50 minutes, until center is no longer jiggly. Cool to room temperature. Lift out bars by the foil insert and cut into bars. Refrigerate until chilled before serving. Refrigerate leftovers.

Yield: 24 to 36 cookie bars
Blackberry Cheesecake Bars Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Lishy!, Member susan6530

These bars are irresistable! They take a little time to put together, but they are fantastic. I use wild blackberries that I pick & freeze. I pull them from the freezer , cook them down to juice, and it works great.

6 out of 7 people found this helpful.

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