Black Raspberry Cheesecake Bars

A few summers ago, I made these black raspberry cheesecake bars. I had my family taste test them, and intended to blog the recipe. I somehow got sidetracked (maybe 3 boys home for summer break? 😉 ) and never got around to it.

After my boys picked some wild black raspberries this summer (or black caps as we call them), I remembered these bars! So I decided this was the year to finally blog this recipe. And after making these and photographing them back in July, am finally getting around to the post. 🤪 Work projects get sidelined during the busy summer months.

uncut rectangle of black raspberry cheesecake bars

These black raspberry cheesecake bars are so delicious! Creamy, sweet and just a tiny bit tart. I love the taste (and look) of using black raspberries, but you can sub a different berry for this. I know black raspberries aren’t always easy to come by. Raspberries, blackberries or blueberries would work well. You may just want to adjust the sugar for sweetness when making the puree.

square cut pieces of black raspberry cheesecake bars on metal dish
close up side view of black raspberry cheesecake bars on nilla wafer crust

Ingredients for Black Raspberry Cheesecake Bars:

Black Raspberry Purée:

  • black raspberries
  • granulated sugar
  • lemon juice
  • cornstarch
  • water

Nilla Wafer Crust:

  • Nilla wafers
  • unsalted butter
  • cinnamon


  • cream cheese
  • granulated sugar
  • sour cream
  • pure vanilla extract
  • lemon zest
  • lemon juice
  • 3 eggs

See below for the full recipe!

black raspberry cheesecake bars with one square cut out of corner
vintage metal dish with square pieces of black raspberry cheesecake bars on it
Black Raspberry Cheesecake Bars

Creamy cheesecake swirled with pureed black raspberries on a nilla wafer crust.

Course: Dessert
Black Raspberry Purée
  • 2 cups black raspberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
Nilla Wafer Crust
  • 2-1/2 cups Nilla wafer crumbs (about 5 cups whole Nilla wafers, blended)
  • 10 tablespoons unsalted butter, melted
  • 1 teaspoon cinnamon
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 eggs, room temperature
Black Raspberry Purée
  1. In a small saucepan over medium low heat, mix together berries, sugar and lemon juice.

  2. Simmer until sugar has completed melted and berries have softened.

  3. Mix cornstarch and cold water together in a small bowl. Add to berries.

  4. Bring to a low boil, then lower heat and simmer a few more minutes. Remove from heat. 

  5. Blend berry mixture until completely smooth (use blender or immersion blender).

  6. Push berries through a fine mesh sieve, removing seeds. Discard seeds.

  7. Let berries cool to room temperature. If making ahead, refrigerate strained berry mixture until ready to use.

Nilla Wafer Crust
  1. Preheat oven to 350ºF.

  2. Thoroughly mix together nilla wafer crumbs, melted butter, and cinnamon.

  3. Press into an even layer in the bottom of 9×13 greased pan. 

  4. Bake at 350 for 8 minutes. 

  5. Remove from oven and set aside.

  6. Reduce oven temp to 325ºF.

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.

  2. Add the sugar and beat at medium speed until combined, about 1 minute.

  3. Scrape down the sides of the bowl as needed.

  4. Add the sour cream, vanilla extract, lemon zest, and lemon juice. Beat until combined.

  5. Scrape down the sides of the bowl as needed.

  6. Add eggs, beating until thoroughly combined, but do not over beat.

To Assemble:
  1. Pour cheesecake filling over baked crust.

  2. Drop black raspberry mixture by spoonfuls onto top of cheesecake batter.

  3. Swirl berry puree into cheesecake filling with a butter knife. 

  4. Bake at 325ºF for 35-40 min, until edges are set and middle is just barely jiggly.

  5. Cool cheesecake to room temperature. Wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.

  6. Cut into bars and serve.

  7. Store any leftover bars in airtight container in refrigerator.

pieces black raspberry cheesecake bars on round metal cooling rack

I shared a black raspberry Italian cream soda recipe last month. Be sure to check that out as well! And if you love cheesecake as much as I do, be sure to check out these recipes too!


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