These blackberry mascarpone cheesecake bars are rich, creamy, bright, and surprisingly simple to make. A buttery graham cracker crust holds a smooth cheesecake filling made with both cream cheese and mascarpone, while a swirl of blackberry jam adds a beautiful tart berry flavor in every bite.
What Makes these Blackberry Cheesecake Bars the BEST?
- Small Batch. These blackberry cheesecake bars are baked in an 8 inch square pan, making them ideal when you want a special dessert without making a full cheesecake. Cut them into 8 generous bars, as pictured, or slice them into 16 smaller squares for a party tray. If you need a larger batch, the recipe can be doubled and baked in a 9×13 inch pan with a few extra minutes added to the baking time.
- Tart & Creamy. Cheesecake and berries are a classic pairing, and blackberries bring just the right balance of sweetness and tartness. Their bold flavor cuts through the richness of the cream cheese and mascarpone, giving these bars a fresh, fruity finish.
- Easy. This recipe gives you the flavor and texture of cheesecake without the stress of a springform pan or a water bath. A stand mixer makes the filling extra smooth, but an electric hand mixer will also work well. The steps are simple, and the bars chill beautifully before serving.
Ingredients
- Blackberries. Fresh blackberries are delicious here, but frozen blackberries work well too. The berries are cooked into a quick homemade jam, then blended and strained for a smooth swirl. You can also use the same amount of blueberries, raspberries, or another berry if you prefer.
- Creamy Cheeses. The filling uses both traditional cream cheese and mascarpone cheese. Mascarpone is an Italian-style cream cheese with an extra creamy texture, making the cheesecake filling especially smooth and luxurious. If mascarpone is not available, regular full-fat cream cheese can be used instead.
- Graham Crackers. A graham cracker crust is a classic choice for cheesecake bars. It adds buttery crunch, light sweetness, and the perfect base for the creamy filling and blackberry swirl.
How to Make Blackberry Mascarpone Cheesecake Bars
Make the Homemade Blackberry Jam
You can use store-bought blackberry jam if you are short on time, but making the jam at home is quick and gives the bars a fresh berry flavor. There is no need for gelatin, canning, or complicated equipment. Add the blackberries, water, sugar, and salt to a medium saucepan. Cook over medium heat until the berries begin to soften, release their juices, and break down. Stir often, and use the end of a wooden spoon to gently mash the berries as they cook.
Once the mixture is juicy and the sugar has dissolved, carefully transfer it to a food processor or high-powered blender. Blend until smooth, then pour the jam through a fine mesh strainer to remove the seeds. The blackberry jam will continue to thicken as it cools, so let it cool completely before swirling it into the cheesecake filling.
Make the Graham Cracker Crust
Preheat the oven to 350°F and line an 8 inch square pan with parchment paper. Leave a little parchment overhang on the sides so the chilled cheesecake bars can be lifted out of the pan easily before slicing.
Melt the butter in a medium mixing bowl. Add the crushed graham crackers, light brown sugar, and salt, then mix until all of the crumbs are evenly moistened. Press the mixture firmly into the prepared pan in an even layer. A flat-bottomed glass or measuring cup works well for compacting the crust. Bake the crust at 350°F for 12 minutes, then let it cool while you prepare the filling. Keep the oven set to 350°F.
Make the Mascarpone Cheesecake Filling.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and mascarpone together until completely smooth and free of lumps, about 5 to 7 minutes. Scrape down the bottom and sides of the bowl several times during mixing. This step is important because a smooth base helps create a creamy cheesecake texture.
Add the sour cream and vanilla bean paste, then mix until combined. Add the granulated sugar and mix again, scraping down the bowl as needed so everything blends evenly. Add the eggs and mix for 2 to 3 minutes, or until fully incorporated.
Add the flour and salt, then mix just until combined. Pour the mascarpone cheesecake filling over the cooled graham cracker crust and spread it into an even layer with a small spatula. Spoon small dollops of the cooled blackberry jam over the top, then use a toothpick or butter knife to gently swirl the jam through the filling. Avoid overmixing the swirl so the bars keep their pretty marbled look.
Bake at 350°F for 28 to 30 minutes, or until the center is just slightly wobbly. Turn the oven off, crack the oven door, and leave the bars inside the warm oven for 15 to 20 minutes. This gentle cooling helps reduce the chance of cracks. After that, let the bars cool completely on the counter, then transfer them to the refrigerator to chill until ready to serve. For neat slices, use a sharp knife and wipe the blade clean between cuts.
Blackberry Mascarpone Cheesecake Bars FAQs
- Can I make these bars gluten free? This recipe has not been tested as gluten free. Because there is flour in the cheesecake filling and graham crackers in the crust, both would need to be replaced with gluten-free alternatives.
- Can I make these bars ahead of time? Yes. These cheesecake bars can be made up to three days in advance. Keep them covered in the refrigerator until you are ready to slice and serve.
- Can I use a different fruit? Yes. Another berry, such as blueberries or raspberries, should work well in place of blackberries. You can also use another swirl, such as caramel, lemon curd, Nutella, or cookie butter.
Blackberry Mascarpone Cheesecake Bars
- Author: Elizabeth Buuck
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 8 Cheesecake Bars
Description
Small batch blackberry mascarpone cheesecake bars with a buttery graham cracker crust, creamy cheesecake filling, and a tart homemade blackberry jam swirl.
Ingredients
For the Blackberry Jam
- 1 C (150 g) fresh or frozen blackberries
- 3 TBSP water
- 1/4 C (50 g) granulated sugar
- Pinch of salt
For the Graham Cracker Crust
- 1 C (140 g) crushed graham crackers, about 2 sleeves
- 1/4 C (60 g) salted butter
- 2 TBSP light brown sugar
- Pinch of salt
For the Mascarpone Cheesecake Filling
- 4 oz full-fat cream cheese, at room temperature
- 8 oz mascarpone cheese, at room temperature
- 1/4 C (55 g) sour cream, at room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 3/4 C (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 C (75 g) all-purpose flour
- 1/4 tsp salt
Instructions
For the Blackberry Jam
-
Add the blackberries, water, sugar, and salt to a medium saucepan. Cook over medium heat until the berries soften, release their juices, and the sugar dissolves. Use the end of a wooden spoon to help break down the berries.
-
Carefully transfer the mixture to a food processor or high-powered blender. Blend until smooth, then strain through a fine mesh strainer. Let the jam cool completely; it will thicken as it cools.
For the Graham Cracker Crust
-
Preheat the oven to 350°F and line an 8 inch square pan with parchment paper.
-
Melt the butter in a medium mixing bowl. Add the crushed graham crackers, brown sugar, and salt. Mix until the crumbs are evenly moistened.
-
Press the crust into an even layer in the prepared pan. Use a flat-bottomed glass or measuring cup to compact it. Bake for 12 minutes, then let it cool. Keep the oven at 350°F.
For the Mascarpone Cheesecake Filling
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and mascarpone until completely smooth, about 5 to 7 minutes. Scrape down the bowl several times to remove any lumps.
-
Add the sour cream and vanilla bean paste, then mix until combined.
-
Add the sugar and mix until smooth, scraping the bottom and sides of the bowl as needed.
-
Add the eggs and mix for 2 to 3 minutes, or until fully incorporated.
-
Add the flour and salt. Mix just until combined, then pour the filling over the cooled graham cracker crust and spread it evenly.
-
Dollop the cooled blackberry jam over the top, then swirl it through the filling with a toothpick or butter knife.
-
Bake at 350°F for 28 to 30 minutes, or until the center is just slightly wobbly. Turn off the oven, crack the door, and leave the bars inside for 15 to 20 minutes. Cool completely on the counter, then chill in the refrigerator until ready to serve.
If you loved these blackberry mascarpone cheesecake bars, serve them chilled for the cleanest texture and best flavor. They are creamy, tart, and sweet with a crisp graham cracker crust, making them a beautiful dessert for spring, summer, holidays, or any time you want an easy cheesecake-style treat without making a full cheesecake.
More Recipes You’ll Love
- Blueberry Muffin Cookies
- Lemon Blueberry Shortbread Bars
- Soft & Chewy Lemon Sugar Cookies
- PB & J Blondie Bars