Mixed Berry Cheesecake Bars
Dive into the refreshing sweetness of spring with these small-batch mixed berry cheesecake bars, where creamy cheesecake meets a vibrant swirl of luscious berries atop a golden graham cracker crust.
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Are you craving a dessert that's both delicious and easy to make? Look no further! My small-batch mixed berry cheesecake bars recipe is here to satisfy your sweet tooth with its creamy texture, vibrant berry swirls, and crunchy graham cracker crust.
Perfect for small gatherings or when you want something sweet just for yourself, these cheesecake bars are a hit for all occasions. With their delightful mix of strawberries, raspberries, blueberries, and blackberries, these bars are not only a treat for the taste buds but also a feast for the eyes.
Why You'll Love This Recipe:
Perfect balance of creamy and fruity flavors.
It's easy to make, with no fancy equipment needed.
The small batch size is ideal for those moments when you crave something sweet without the leftovers.
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How To Make Small-Batch Mixed Berry Cheesecake Bars
Equipment Needed:
Instructions:
Preheat & Prep:
Begin by preheating your oven to 350 °F (175 °C). Line a small 2-quart baking dish (around 8x8 inches) with parchment paper, leaving some overhang for easy removal.
Crust Time:
Mix 1 cup graham cracker crumbs, 3 Tablespoons of melted unsalted butter, 2 Tablespoons sugar in a small mixing bowl until well combined. Press this mixture firmly onto the bottom of your prepared dish.
Bake for about 8-10 minutes or until slightly golden. Let it cool as you prep the filling.
Berry Swirl Magic:
In a small saucepan over medium heat, combine 1 cup mixed berries, 2 Tablespoons sugar, and 1 Tablespoon lemon juice. Cook until the berries break down and the mixture thickens slightly, about 5-7 minutes.
Strain through a fine mesh sieve to remove the seeds and let the berry mixture cool.
Fresh or frozen will work fine here; think strawberries, raspberries, blueberries, and blackberries for a vibrant mix.
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Cheesecake Filling:
In a mixing bowl, use an electric hand mixer to beat 8 oz softened cream cheese, 1/4 cup sour cream, and 1/2 cup sugar until smooth (about 2 minutes on medium-high). Add 1 large egg, 1 teaspoon vanilla extract, zest of 1 small lemon, and a pinch of salt, beating just until incorporated.
Pour this filling over the cooled crust.
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Swirl & Bake:
Dollop the berry mixture over the cheesecake layer. Use a knife or skewer to create beautiful swirls.
Bake for 25-30 minutes or until the center is just set.
Chill:
Let the cheesecake bars cool at room temperature, then refrigerate for at least 3 hours, or overnight, which is even better for developing flavors.
Serve:
Lift the bars out using the parchment paper overhang, slice into squares, and serve.
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How Many Servings:
The number of servings can be adjusted based on how you choose to cut the bars, but 9 to 12 servings is a good range for this recipe. Enjoy sharing these delightful cheesecake bars with anyone who’s looking for a sweet, creamy, and fruity dessert option this spring!
How to Store:
Store these cheesecake bars in an airtight container in the refrigerator. They're perfect for making ahead, whether for a party, a family treat, or a delightful dessert just for you.
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Shelf Life:
These cheesecake bars will keep in the fridge for up to 5 days, making them a great make-ahead dessert option. Just ensure they're well covered to keep them from drying out.
Ingredient Substitutions:
Crust: Swap graham cracker crumbs for Oreo crumbs or almond flour for a gluten-free option.
Cream Cheese: Use full fat for the best texture, but low-fat can work in a pinch.
Mixed Berries: Feel free to use any combination of berries you love or have on hand. Frozen berries work just as well as fresh!
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FAQs:
Q: Can I freeze these cheesecake bars?
A: Yes, these cheesecake bars freeze beautifully! Slice them, place on a baking sheet to freeze individually, and then transfer to a freezer-safe container. They can be enjoyed for up to 2 months.
Q: Can I use a different type of berry?
A: Absolutely! Feel free to experiment with your favorite berries. Just keep the total amount the same for best results.
Q: How do I know when the cheesecake bars are done baking?
A: The center should be just set, and the edges slightly pulling away from the sides of the dish. It will firm up perfectly once chilled.
Tips & Tricks:
Ingredient Temperature: Ensure all filling ingredients are at room temperature to avoid lumps in your cheesecake.
Chilling Time: Don't rush the chilling process; it's crucial for achieving that perfect cheesecake texture.
Crisp Cuts: For cleaner slices, dip your knife in hot water and wipe it dry between cuts.
Strain the Compote: Don't skip straining the berry mixture; it ensures a smooth, seed-free swirl.
I hope you love making and devouring these Small-Batch Mixed Berry Cheesecake Bars as much as I do. They're a joy to make, and even more, a joy to eat. The perfect blend of sweet, tart, creamy, and crunchy, these cheesecake bars are bound to become a favorite.
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Engage with the Sweeties!
Loved this recipe? Got questions or want to share your twist on it? Comment below! I love hearing your thoughts and seeing your creations. Don't forget to subscribe to my newsletter for more delicious recipes and baking tips straight to your inbox. Share your cheesecake bar masterpieces on social media and tag us; I can't wait to see them!
Remember, every slice of cheesecake is a slice of happiness. So, grab your mixer, and let's make life a little sweeter, one cheesecake bar at a time.
Happy Baking, Xoxo Chyna B
SAVE THIS RECIPE FOR LATER!
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Small-Batch Mixed Berry Cheesecake Bars
Ingredients
Instructions
- Begin by preheating your oven to 350 °F (175 °C). Line a small 2-quart baking dish (around 8x8 inches) with parchment paper, leaving some overhang for easy removal.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press this mixture firmly onto the bottom of your prepared dish. Bake for about 8-10 minutes or until slightly golden. Let it cool as you prep the filling.
- In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine mesh sieve to remove the seeds and let the berry mixture cool.
- In a mixing bowl, beat the cream cheese, sour cream, and sugar until smooth. Add the egg, vanilla extract, lemon zest, and salt, beating just until incorporated. Pour this filling over the cooled crust.
- Dollop the berry mixture over the cheesecake layer. Use a knife or skewer to create beautiful swirls. Bake for 25-30 minutes or until the center is just set.
- Let the cheesecake bars cool at room temperature, then refrigerate for at least 3 hours, or overnight, which is even better for developing flavors.
- Lift the bars out using the parchment paper overhang, slice into squares, and serve.
Notes
- Ensure all filling ingredients are at room temperature.
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
255.88Fat
15.33 gSat. Fat
8.47 gCarbs
27.61 gFiber
0.86 gNet carbs
26.76 gSugar
21.34 gProtein
3.19 gSodium
155.77 mgCholesterol
59.92 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
Hey Sweeties, don't forget to check out Chyna B's Sweets for more scrumptious recipes, engaging content, and amazing treats that will have your taste buds dancing! Subscribe to the newsletter and follow-on social media for all the latest updates.
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