Berry-infused cheesecake squares with a medley of fruits

Delicious Berry Cheesecake Bars

Servings: 24 Time: 1 hour

Indulge in these delightful cheesecake bars bursting with a medley of berries! I love mixing tiny wild strawberries, luscious raspberries, sweet blueberries, juicy blackberries, and tart red currants. If you happen to find some rare white or black currants, they would elevate this dessert even further!

Crust Perfection

2 cups (220 grams) of graham or digestive cracker crumbs

1/4 cup (50 grams) of granulated sugar

6 tablespoons (85 grams) of melted butter (consider browning it for added flavor)

A pinch of salt

1/2 teaspoon vanilla (optional)

Crafting crumb crusts can be a little tricky, but don’t worry! Each type of cookie behaves differently, and sometimes they require varying amounts of butter to achieve that perfect mix. If your mixture seems a bit dry, simply add a touch more melted butter. Conversely, if it feels too greasy, toss in some extra crumbs!

Cheesecake Filling

1/2 pounds (3 packs of 8-ounce) cream cheese, softened

1 cup (200 grams) of granulated sugar

4 large eggs

1 teaspoon (5 ml) vanilla extract

Berry Topping

2 cups (455 grams) of sour cream

2 tablespoons (25 grams) of granulated sugar

1 teaspoon (5 ml) of vanilla extract

3 to 4 cups of assorted fresh berries, dry

Baking Instructions

Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with two sheets of foil crossed over one another, ensuring you have a 2-inch overhang on each side.

Next, create the crust: In a bowl, combine your crumbs, sugar, melted butter, salt, and optional vanilla. Mix with a fork until everything comes together, then press this mixture firmly into the bottom of your lined baking pan. Bake it for 10 minutes.

While the crust is baking, prepare the cheesecake filling. Beat the cream cheese until it’s fluffy, then gradually mix in the sugar. Add the eggs one by one, mixing thoroughly and scraping down the sides of the bowl each time. Stir in the vanilla extract. Once the crust is done, pour this rich filling over it and return it to the oven. Bake for about 25 minutes, until it’s puffed and slightly jiggly in the center, like Jell-O.

Once baked, allow it to cool on a wire rack for 5 minutes. In the meantime, whisk together the sour cream, sugar, and vanilla for the topping. Spoon dollops of this mixture over the cheesecake bars and gently spread it into a thin layer. Bake again for another 10 minutes.

After baking, place the pan on a cooling rack and let it chill at room temperature. For the best results, refrigerate it for at least 2 hours, or overnight if you can wait!

To serve, use the foil overhang to lift the bars out of the pan and onto a cutting board. If you manage to slide them off the foil without cracking, you’ll earn some serious skills! Top with the fresh berries, and slice into generous squares (about 2 inches). Store any leftovers in the refrigerator and get ready to whip up another batch next weekend!