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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.
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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.
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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
Cheesecake:
- cream cheese
- granulated sugar
- sour cream
- pure vanilla extract
- lemon zest
- lemon juice
- 3 eggs
See below for the full recipe!
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Creamy cheesecake swirled with pureed black raspberries on a nilla wafer crust.
- 2 cups black raspberries
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 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
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In a small saucepan over medium low heat, mix together berries, sugar and lemon juice.
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Simmer until sugar has completed melted and berries have softened.
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Mix cornstarch and cold water together in a small bowl. Add to berries.
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Bring to a low boil, then lower heat and simmer a few more minutes. Remove from heat.
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Blend berry mixture until completely smooth (use blender or immersion blender).
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Push berries through a fine mesh sieve, removing seeds. Discard seeds.
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Let berries cool to room temperature. If making ahead, refrigerate strained berry mixture until ready to use.
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Preheat oven to 350ºF.
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Thoroughly mix together nilla wafer crumbs, melted butter, and cinnamon.
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Press into an even layer in the bottom of 9×13 greased pan.
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Bake at 350 for 8 minutes.
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Remove from oven and set aside.
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Reduce oven temp to 325ºF.
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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.
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Add the sugar and beat at medium speed until combined, about 1 minute.
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Scrape down the sides of the bowl as needed.
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Add the sour cream, vanilla extract, lemon zest, and lemon juice. Beat until combined.
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Scrape down the sides of the bowl as needed.
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Add eggs, beating until thoroughly combined, but do not over beat.
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Pour cheesecake filling over baked crust.
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Drop black raspberry mixture by spoonfuls onto top of cheesecake batter.
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Swirl berry puree into cheesecake filling with a butter knife.
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Bake at 325ºF for 35-40 min, until edges are set and middle is just barely jiggly.
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Cool cheesecake to room temperature. Wrap tightly in plastic wrap and refrigerate 6-8 hours or overnight.
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Cut into bars and serve.
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Store any leftover bars in airtight container in refrigerator.
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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!
-Manda
