Easy Blackberry Honey Cheesecake Bars

Desserts
·
August 30, 2023
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These Blackberry Honey Cheesecake Bars are the perfect ode to summer. They’re creamy, made easily in a sheet pan with a juicy blackerry compote on top... Be prepared to have your friends and family asking you for the recipe!

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How to Make a Homemade Blackberry Compote:

  1. Combine the fresh or thawed blackberries, lemon juice, and honey in a large saucepan over medium high heat.
  2. If using fresh berries, add 2 tablespoons of water.
  3. Bring the liquids from the berries and lemon juice to a soft boil, then smash the berries with a potato masher or wooden spoon.
  4. Let simmer for 6-8 minutes, until very juicy.
  5. Use an immersion blender to blend until smooth or transfer to a food processor to blend until smooth.
  6. Pour the blackberry compote through a fine mesh sieve to remove any seeds. Let cool to room temperature.

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How Do You Know When Cheesecake Bars are Done Cooking?

You can check the doneness of your cheesecake with the wobble test. First, open the oven door and give the pan a gently but firm rap with a wooden spoon to see if it wobbles. You could also gently pull the pan towards you to see how wiggly it is.

It is ready if it's just ever so jiggly in the center but not along the edges and it is set on top.

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The Trick to Clean Cutting Cheesecake Bars:

  1. Make sure the cheesecake bars have fully chilled in the fridge for at least 2 hours to overnight.
  2. Run a large sharp knife under hot water prior to slicing and in-between each slice you make. You want your knife to stay clean and slick.
  3. Slice in a forward-down motion as if slicing cake. You don't want to use a serrated knife or rock the knife back-and-forth like cutting steak. This will leave you with jagged edges.

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How to Store Leftover Cheesecake Bars?

Store leftover cheesecake bars in an airtight container in the fridge for up to 4-5 days.

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Can Cheesecake Bars Be Made in Advance?

Yes! Cheesecake Bars actually taste EVEN BETTER the next day. You can make this cheesecake bars recipe up to 2 days in advance.

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I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Easy Blackberry Honey Cheesecake Bars

They’re creamy, made easily in a sheet pan with a juicy blackerry compote on top... be prepared to have your friends and family asking you for the recipe!

PREP:
15
MINS
HOURS
COOK:
50
MINS
HOURS
TOTAL:
65
MINS
HOURS
Author:
Lauren Taylor

Ingredients

Servings: 20

For the Blackberry Compote:

  • 2 cups Blackberries, fresh or frozen and thawed
  • 1/4 cup Honey
  • Juice of 1/2 Lemon

For the Graham Cracker Crust:

  • 2 1/2 cups Graham Cracker Crumbs (about 1 1/2 sleeves)
  • 1 stick Butter, melted
  • 1/4 cup Honey

For the Cheesecake Layer:

  • 16 oz. Cream Cheese, softened to room temperature
  • 3/4 cup Granulated Cane Sugar
  • 1/4 cup Sour Cream
  • 2 tsp. Vanilla Extract, or Vanilla Bean Powder
  • 3 large Eggs
  • (Optional) 1/3 cup Fresh Blackberries, sliced

Instructions

For the Blackberry Compote:

  1. Combine all ingredients in a large saucepan over medium high heat. If using fresh berries, add 2 tablespoons of water. Bring the liquids from the berries and lemon juice to a soft boil, then smash the berries with a potato masher or wooden spoon.
  2. Let simmer for 6-8 minutes, until very juicy. Use an immersion blender to blend until smooth or transfer to a food processor to blend until smooth.
  3. (Optional) Pour the blackberry compote through a fine mesh sieve to remove any seeds. Let cool to room temperature.

For the Graham Cracker Crust:

  1. Preheat oven to 325F. Generously butter a 9x13" sheet pan. Set aside.
  2. In a food processor, combine the graham crackers, melted butter and honey. Pulse until fine crumb-like texture.
  3. Add the crumb mix to the prepared pan and press down evenly with the back of a spoon.
  4. Bake for 8-10 minutes while you prepare the cheesecake filling.

For the Cheesecake Filling:

  1. In a food processor, combine the softened cream cheese, sour cream, sugar, and vanilla bean powder.
  2. Blend until smooth, then reduce speed to LOW as you gradually add in the eggs one at a time.
  3. The batter should be silky smooth and creamy.
  4. Evenly pour over the graham cracker crust. Spread out to an even surface with a spatula, if necessary.

To Assemble / Serve:

  1. Add dollops of the blackberry compote over the cheesecake fillings, then lightly swirl the two layers together with a small knife.
  2. (Optional) Add sliced fresh blackberries over the top.
  3. Bake just until set in the center, about 40 minutes.
  4. Leave the cheesecake bars IN THE OVEN but TURN IT OFF. Open the oven door so it is cracked. Let the bars sit in the oven for an additional 10 minutes.
  5. Remove from oven and transfer to the fridge to cool for 2 hours to overnight.
  6. Slice into 16-20 bars to serve. Enjoy!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!
Purecane
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