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Double Berry Cheesecake Bars

By Manali Singh

Jul 30, 2015, Updated May 07, 2023

Creamy Cheesecake Bars with Strawberry and Raspberry topping!

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NFNut Free

Happy National Cheesecake Day! Yes I never forget food days and this day is my absolute favorite because I just LOVE LOVE cheesecakes! I think this day should come more often, isn’t it? Do you guys know that all cheesecake slices at Cheesecake Factory are at half price today? No they didn’t pay me to tell you this, but good news needs to be shared! 😀 Imagine getting 2 slices for the price of 1, I definitely know where I’m heading tonight for dessert. But if you don’t want to go out and still want to celebrate National Cheesecake Day, make these Double Berry Cheesecake Bars – the same creamy cheesecake taste in form of bars!

My love affair with cheesecake began 3 years back when I first tasted one at the Cheesecake Factory. Yes, can you believe it? I have never had cheesecake before that, they weren’t that popular in India while I was growing up. And so when I tasted it for the first time, I instantly knew that I have found my favorite dessert. Cheesecakes define indulgence for me. They are rich, they are creamy, they are sinful and yes they are very delicious.

While I often go all out and make huge cheesecakes, sometimes I settle for the mini stuff and for National Cheesecake Day, I made you these Double Berry Cheesecake Bars. Double because I used raspberries and strawberries! This is just like your regular cheesecake but in form of bars. I love small desserts, they make less mess in my kitchen and fridge and they help me portion control.

The only thing I don’t like about cheesecakes is that they need time to set, I mean it’s so HARD. You do all the work, bake them and then you can’t eat them till they are set. How unfair is that? The pictures that you see here were clicked only after 1.5 hours of putting the cheesecake bars into the refrigerator. The topping certainly needed more time to set (as you can see in the pictures!) but I was getting impatient. However I definitely recommend chilling them overnight.

And now go eat some or better bake some cheesecake on National Cheesecake Day. Here are some more cheesecake recipes on the blog!

Mini Snickers Cheesecakes

White Chocolate Strawberry Cheesecake

Individual No Bake Tiramisu Cheesecake

Pumpkin Cheesecake

Method

Line a 8 x 8 inch pan with aluminium foil with overhanging edges. Spray the aluminium foil lightly with a non-stick spray and set aside.

In a food processor pulse together graham crackers till you get fine crumbs. Add granulated sugar and cinnamon powder and pulse to combine.

Transfer the crumbs to another container and add melted butter to it. Mix the butter thoroughly till the mixture resembles wet sand.

Press the crumbs firmly into the bottom of the prepared pan, first using your fingers and then using back of a measuring cup. Bake at 325 F degrees for around 12 minutes or till crust looks golden brown. Remove the pan from oven and set aside to cool.

Take softened cream cheese in a bowl, make sure that the cream cheese is at room temperature. This is absolutely essential. Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, around 2-3 minutes. scraping from the sides as required. There shouldn’t be any lumps.

Add vanilla extract and lemon zest (if using) and mix. Scrape the bowl from side and bottom.

Add granulated sugar and mix till well combined.

Add egg and mix till combined.

Scrape the bowl from the sides and bottom and give one final mix. Your cheesecake batter should not have any lumps.

Pour the cheesecake batter on top of the cooled crust. Bake at 325 F degrees for around 45 minutes or till the edges start to get brown. Once it’s baked, let it sit in the oven (with the oven off and door slightly open) for around 20 minutes and then take it out of the oven and let cool completely.

While the cheesecake bars are baking make the berry topping. To a pan on medium heat, add strawberries and raspberries along with sugar and 2 tablespoons of water.

Cook for 4-5 minutes, stirring occasionally. In the meanwhile, prepare the cornstarch slurry by mixing together cornstarch, 1.5 tablespoon water and lemon juice. Add the cornstarch slurry to the pan and mix.

Keep cooking for additional 3-4 minutes or till the mixture really thickens. Set aside to cool.

Once the cheesecake and the topping, both have cooled down, pour the topping over the cheesecake. You a spatula to make sure topping reaches the corner of the pan.

Cover the pan and refrigerate for a minimum of 3 hours or preferably overnight.

Once the cheesecake bars are set, take them out of the refrigerator, cut into bars and enjoy!

Keep the leftovers (if any!!) refrigerated.

* Don’t try to cut the bars before it’s totally set (like what I did!). Chill overnight preferably.

* If you think your topping isn’t getting thick enough, add more corn starch. It needs to be really thick.

Double Berry Cheesecake Bars

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By Manali Singh

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 12 bars

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Creamy Cheesecake Bars with Strawberry and Raspberry topping!

Ingredients 

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Crust

• ▢ 1.25 cups graham cracker crumbs [rom around 10 full sheet of crackers]
• ▢ ¼ teaspoon cinnamon powder
• ▢ 4 tablespoons butter melted
• ▢ 1.5 tablespoons granulated white sugar

Filling

• ▢ 2 x 8 oz cream cheese at room temperature
• ▢ ½ cup granulated white sugar
• ▢ ¾ teaspoon vanilla extract
• ▢ 3 tablespoons sour cream
• ▢ 1 egg large, at room temperature
• ▢ 1 lemon zest optional

Berry topping

• ▢ 2 cups fresh berries mix if strawberries and raspberries
• ▢ 3.5 tablespoons water divided
• ▢ ½ cup granulated white sugar
• ▢ 1 tablespoon cornstarch
• ▢ ½ tablespoon lemon juice

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Instructions 

Make the crust

• Line a 8 x 8 inch pan with aluminium foil with overhanging edges. Spray the aluminium foil lightly with a non-stick spray and set aside.
• Preheat oven to 350 F degrees.
• In a food processor pulse together graham crackers till you get fine crumbs.
• Add granulated sugar and cinnamon powder and pulse to combine.
• Transfer the crumbs to another container and add melted butter to it. Mix the butter thoroughly till the mixture resembles wet sand.
• Press the crumbs firmly into the bottom of the prepared pan, first using your fingers and then using back of a measuring cup.
• Bake at 325 F degrees for around 12 minutes or till crust looks golden brown. Remove the pan from oven and set aside to cool.

Make the filling

• Take softened cream cheese in a bowl, make sure that the cream cheese is at room temperature. This is absolutely essential.
• Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, around 2-3 minutes. scraping from the sides as required. There shouldn’t be any lumps.
• Add vanilla extract and lemon zest (if using) and mix. Scrape the bowl from side and bottom.
• Add granulated sugar and mix till well combined. Also add in the egg.
• Scrape the bowl from the sides and bottom and give one final mix. Your cheesecake batter should not have any lumps.
• Pour the cheesecake batter on top of the cooled crust.
• Bake at 325 F degrees for around 45 minutes or till the edges start to get brown. Once it's baked, let it sit in the oven (with the oven off and door slightly open) for around 20 minutes and then take it out of the oven and let cool completely.

Make the topping

• While the cheesecake bars are baking make the berry topping. To a pan on medium heat, add strawberries and raspberries along with sugar and 2 tablespoons water.
• Cook for 4-5 minutes, stirring occasionally.
• In the meanwhile, prepare the cornstarch slurry by mixing together cornstarch, 1.5 tablespoon water and lemon juice. Add the cornstarch slurry to the pan and mix.
• Keep cooking for additional 3-4 minutes or till the mixture really thickens. Set aside to cool.

Assemble the cheesecake bars

• Once the cheesecake and the topping, both have cooled down, pour the topping over the cheesecake. You a spatula to make sure topping reaches the corner of the pan.
• Cover the pan and refrigerate for a minimum of 3 hours or preferably overnight.
• Once the cheesecake bars are set, take them out of the refrigerator, cut into bars and enjoy!

Nutrition

Calories: 172kcal, Carbohydrates: 29g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 104mg, Potassium: 39mg, Fiber: 1g, Sugar: 22g, Vitamin A: 165IU, Vitamin C: 1.6mg, Calcium: 16mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: World

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 Double Berry Cheesecake Bars