Blackberry Cheesecake Squares

This easy and creamy Blackberry Cheesecake Squares recipe is a simple yet impressive dessert perfect for any occasion. With a buttery vanilla pecan crust, a rich cheesecake filling, and a sweet, juicy blackberry topping, every bite is irresistible! You can use fresh or frozen blackberries, making this a versatile treat to enjoy year-round.

Recipe Ingredients

Crust:

• Cooking spray, for spraying foil
• One 11-ounce box vanilla wafers
• 1/2 cup pecans
• 1 stick (1/2 cup) butter, melted

Filling:

• Three 8-ounce packages cream cheese
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 eggs
• 1/2 cup sour cream

Topping:

• 4 cups blackberries
• 1 cup sugar
• 1 tablespoon cornstarch

How To Make Blackberry Cheesecake Squares

1. Preheat the oven & prepare the pan: Preheat your oven to 180°C (160°C fan) / 350°F. Line a 23x33cm (9×13-inch) baking pan with foil and lightly grease with cooking spray.
2. Make the crust: In a food processor, pulse the vanilla wafers (or digestives) and pecans until finely ground. Add melted butter and pulse again until combined. Press the mixture evenly into the bottom of the prepared pan, allowing some crumbs to go up the sides if desired.
3. Prepare the cheesecake filling: In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs one at a time, mixing just until combined. Stir in the sour cream until fully incorporated.
4. Bake the cheesecake: Pour the cheesecake mixture over the crust and smooth the top. Bake for 50 minutes, then turn off the oven, crack the door open slightly, and let it sit inside for 15 minutes. Remove and cool completely at room temperature.
5. Make the blackberry topping: In a saucepan, combine blackberries, sugar, and ¼ cup (60ml) water. Bring to a boil over medium-high heat, stirring occasionally, and cook for 4–5 minutes until the juices thicken slightly.
6. Thicken the topping: In a small bowl, mix 1 tbsp cornflour (cornstarch) with 2 tbsp water to make a slurry. Stir the slurry into the blackberries, return to a boil, and cook for 1–2 minutes until thickened. Remove from heat and cool completely.
7. Assemble and chill: Pour the cooled blackberry topping over the cheesecake and refrigerate for at least 2 hours (preferably overnight) to set.
8. Slice and serve: Lift the cheesecake out using the foil, then slice into 15 squares using a hot, sharp knife for clean cuts. Enjoy!

Recipe Tips:

• Use room-temperature ingredients : This ensures a smooth cheesecake filling with no lumps. Cold ingredients don’t blend well and can create a grainy texture.
• Don’t overmix the batter : Mix just until combined to avoid too much air, which can cause cracks during baking.
• Bake with a gentle touch : Avoid opening the oven door too soon; sudden temperature changes can cause the cheesecake to sink or crack.
• Let it cool gradually : After baking, let the cheesecake sit in the warm oven with the door slightly open for 15 minutes to prevent cracking.
• Chill for best texture : Refrigerate for at least 4 hours (or overnight) to allow the cheesecake to fully set for cleaner slices and better flavor.

How To Store Leftovers?

• Refrigerate: Let the cheesecake squares cool completely at room temperature. Then, cover them tightly with plastic wrap or place them in an airtight container. Store in the fridge for up to 5 days.
• Freeze: Wrap individual squares in cling film (plastic wrap) and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge before enjoying.

Nutrition Facts

• Calories:529
• Total Fat:32 g
• Saturated Fat:15 g
• Carbohydrates:57 g
• Dietary Fiber:3 g
• Sugar:45 g
• Protein:6 g
• Cholesterol:111 mg
• Sodium:232 mg

Check out More Recipes:

• Black And White Brownies
• Black And Blue Berries
• Black Forest Cake For Two
• Billie’S Italian Cream Cake With Blueberries