06/21/2026
BLACKBERRY CRUMBLE CHEESECAKE BARS
Yield: 9x13 pan
We look forward to blackberry season every year and always come home with pails full from . This year’s blackberry dessert was these Blackberry Crumble Cheesecake Bars, and they may be my favorite one yet.
A soft buttery shortbread base, rich cheesecake filling, homemade blackberry jam with whole berries throughout, and a brown sugar crumble baked until golden. They’re sweet, simple, and taste like summer.
BLACKBERRY FILLING
5 cups fresh blackberries
⅔ cup sugar
2 Tbsp lemon juice
1 tsp lemon zest
3 Tbsp cornstarch
Pinch of salt
Reserve 1 cup berries. Cook remaining berries, sugar, lemon juice, zest, and salt for 8–10 minutes. Mash softened berries. Stir in cornstarch mixed with a little water and cook until thickened. Remove from heat and fold in reserved berries. Cool completely.
SOFT SHORTBREAD BASE
1 cup butter, softened
¾ cup sugar
1 egg
2 tsp vanilla bean paste
2½ cups flour
½ tsp baking powder
½ tsp salt
Cream butter and sugar. Add egg and vanilla. Mix in dry ingredients just until combined. Press into a parchment-lined 9x13 pan and bake at 350°F for 15–18 minutes until edges are lightly golden.
CHEESECAKE LAYER
16 oz cream cheese
8 oz mascarpone
¾ cup sugar
2 eggs + 1 yolk
1½ tsp vanilla
Beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing just until combined. Spread over cooled crust.
CRUMBLE
1 cup flour
½ cup brown sugar
¼ cup sugar
½ tsp cinnamon
Pinch salt
8 Tbsp cold butter
1/2 tsp vanilla bean paste
Cut together until chunky crumbs form.
ASSEMBLY
Spread cheesecake over crust. Dollop blackberry filling over the top and gently swirl. Sprinkle with crumble.
Bake at 325°F for 45–55 minutes until the center has a slight wobble.
Cool completely and chill overnight before slicing.
These are best served cold the next day, when all the layers have settled together just right.
Like and share this recipe with your friends and family!
