Berry Cheesecake Bars
Time: 63 minutes
Serves: 16
Creamy, luscious cheesecake bars topped with fresh berries makes a crowd-pleasing dessert!
Prep Time:
20 minutes plus cooling overnight
Cook Time:
43 minutes
Serves:
16
Perfect for:
Mothers Day
Fathers Day
Afternoon Snacks
Bite-Sized Desserts
Bookclub Bites
Ingredients
- 4 Packages (8 ounces each) cream cheese at room temperature
- 1 1/4 Cups granulated sugar
- 1/4 Cup cake flour
- 1/4 Tsp. salt
- 2 eggs
- 1 egg yolk
- 3/4 Cup sour cream
- 2 Teaspoons vanilla extract
- 1 Package (14.4 ounces) graham crackers, processed into crumbs
- 1/4 Cup brown sugar
- 6 Tablespoons butter, melted
- 1 large egg white
- 1/2 of 1 package (16 ounces) Driscoll's Strawberries (hulled and sliced lengthwise in quarters)
- 3 Tablespoons granulated sugar, divided
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 Package (6 ounces) Driscoll’s Blueberries
Directions
- REDUCE oven temperature to 275°F.
- PLACE cream cheese into a large mixing bowl.
- BEAT cream cheese until completely soft and creamy and SCRAPE DOWN sides of bowl as needed.
- ADD granulated sugar, cake flour, and salt.
- BEAT cream cheese mixture again until ingredients are incorporated and creamy.
- ADD eggs and egg yolk.
- BEAT cream cheese mixture again until ingredients are incorporated and creamy.
- ADD sour cream and vanilla.
- BEAT cream cheese mixture again until ingredients are incorporated and creamy.
- SPREAD cheesecake batter over cooled graham cracker crust.
- BAKE at 275°F until firm to the touch in the center, about 30-35 minutes.
- REMOVE from oven.
- ALLOW cheesecake to cool slightly.
- CHILL cheesecake in refrigerator for 8 hours or overnight.
- TRIM edges from cheesecake.
- SLICE cheesecake into 16 (2-inch x 3-inch) bars.
- PREHEAT oven to 350°F.
- PREPARE a 9-inch x 13-inch x 2.5-inch cake pan by fitting it with a sheet of parchment paper and ALLOW parchment paper to hang over pan edges for easy removal of cheesecake.
- PLACE graham cracker crumbs into a food processor.
- ADD brown sugar.
- PULSE to combine crumbs and sugar.
- ADD melted butter and egg white.
- PULSE again to combine ingredients.
- PRESS graham cracker mixture into bottom of cake pan.
- BAKE 7-8 minutes.
- SET ASIDE crust to cool.
- For easier slicing, cover cheesecake with plastic wrap and freeze for 1-2 hours. Dip knife into hot water and dry knife carefully before each cut. Clean knife after each cut.
- TOSS strawberries, raspberries, and blueberries gently with 1 tablespoon granulated sugar.
- PLACE one cheesecake bar onto a serving plate.
- GARNISH with 1-2 tablespoons of berry of choice OR GARNISH with 1-2 tablespoons of mixed berries.
- REPEAT with remaining cheesecake bars.
- SERVE immediately.
