Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh blackberries
- ½ cup heavy cream
- ¼ cup powdered sugar
- 2 tbsp unsweetened cocoa powder (for the midnight glaze)
Instructions
- Wash the fresh blackberries thoroughly under cold water and pat them dry.
- In a mixing bowl, combine softened cream cheese and granulated sugar, beating until smooth. Add eggs one at a time, mixing well. Stir in vanilla and fold in half of the blackberries.
- Mix graham cracker crumbs with melted butter and press into the bottom of a baking dish. Bake at 350°F (175°C) for 10 minutes.
- Pour the cheesecake batter over the cooled crust, swirl in remaining blackberries, and bake for 35-40 minutes until set. Cool and drizzle with midnight glaze made from heavy cream, powdered sugar, and cocoa powder.
Notes
- Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- Experiment with other fruits for different variations of these cheesecake bars.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
