This decadent blackberry cheese square recipe from Jenny Jack at The Brunette Baker are sure to be a hit in summer picnic baskets!

Blackberry Cheesecake Bars | The Brunette Baker

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We’re back with a third installment of our favourite recipes from FBC bloggers. Faucet makers by day and bakers by night, we love getting our hands dirty with the latest recipe from this amazing community and today’s featured recipe is no exception.

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We’ve been drooling over this Blackberry Cheesecake Square recipe from Jenny with The Brunette Baker. If you get the chance to make it, let us know what you think!

Blackberry Cheesecake Bars

Blackberry Cheesecake Squares
Prep time
Cook time
Total time
Recipe type: Dessert
For The Crust
  • 2 cups finely ground social tea or shortbread cookies
  • ⅓ cup unsalted butter, melted
  • For the blackberry compote:
  • 1½ cup blackberries
  • 2 tablespoons granulated sugar
  • For the cheesecake filling:
  • 2 - 8 ounce packages cream cheese
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract or vanilla bean paste
For the Cheesecake Filling
  • 2 - 8 ounce packages cream cheese
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract or vanilla bean paste
Making the Compote
  1. In a saucepan over medium heat, place blackberries and sugar in pan. Cook, stirring occasionally, until berries are soft - about 10 minutes. Remove from heat and allow to cool slightly. Transfer to a food processor and blitz to a puree. You can use a fine mesh sieve to remove seeds if you so desire, but it’s not required.
Making the Crust
  1. Preheat oven to 350ºF. Line a 9 x 13 baking dish, line pan with parchment paper.
  2. In a food processor, pulse cookies until finely ground. Transfer to a small mixing bowl and add melted butter. Mix until crust comes together. Press into bottom of pan and bake for 6 minutes. Remove from oven.
Making the Filling
  1. In a mixing bowl, beat cream cheese, sugar and vanilla extract (or paste) together until smooth. Add eggs, one at a time, until combined. Pour cheese mixture over crust and smooth over with an offset spatula. Dollop blackberry compote randomly all over. Using a skewer, pull through to create swirl on top.
  2. Bake for 40-45 minutes or until filling is set. Remove from oven and allow to cool completely. Cover with plastic wrap and refrigerate for 3-4 hours before cutting.


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