There’s something magical about the combination of creamy cheesecake and fresh berries that just makes everything better. I’ve been making these Berry Cheesecake Bars for years, and they’ve become my go-to dessert for pretty much every gathering. They’re easier to make than a traditional cheesecake (no water bath needed!), and the portable bar format means everyone gets the perfect portion.
Why You’ll Love These Berry Cheesecake Bars
These bars strike the perfect balance between rich and refreshing. The buttery graham cracker crust provides a delicious foundation for the silky-smooth cheesecake layer, while the fresh berries add a burst of brightness that cuts through the richness. Plus, you can make them ahead of time, which is always a win in my book.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 16 full crackers)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 325°F and line a 9×13 inch baking pan with parchment paper. Trust me, this step is crucial for easy removal later!
- Mix the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into the prepared pan. I like using the bottom of a measuring cup to get it nice and compact.
- Bake the crust for 10 minutes, then let it cool while you make the filling.
- Beat the softened cream cheese and sugar until smooth and fluffy (about 3 minutes). If you see any lumps, keep beating – nobody wants lumpy cheesecake!
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until just combined. Don’t overmix at this point.
- Pour the filling over the cooled crust and smooth the top. Gently place berries over the surface.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Let cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better).
Time and Servings
Prep Time: 25 minutes
Cook Time: 55-60 minutes
Chill Time: 4 hours minimum
Servings: 24 bars
Why This Recipe Works
I’ve tested this recipe countless times, and it’s nearly foolproof. The ratio of cream cheese to eggs creates the perfect texture – not too dense, not too light. The sour cream adds a subtle tang that makes the filling extra special, while the berries on top bake into jammy perfection. The best part? These bars freeze beautifully for up to 3 months, so you can always have a fancy dessert ready to go.
Quick tip: If you’re using frozen berries, don’t thaw them first – just place them on top while still frozen. This prevents the color from bleeding into the cheesecake too much during baking.
Berry Cheesecake Bars
Ingredients
- 2 cups graham cracker crumbs about 16 full crackers
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- Pinch of salt
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 2 cups mixed berries strawberries, blueberries, raspberries
Instructions
- Preheat your oven to 325°F and line a 9x13 inch baking pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into the prepared pan.
- Bake the crust for 10 minutes, then let it cool while you make the filling.
- Beat the softened cream cheese and sugar until smooth and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until just combined.
- Pour the filling over the cooled crust and smooth the top. Gently place berries over the surface.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Let cool completely at room temperature, then refrigerate for at least 4 hours
