Creamy, with hints of sweetness from the graham cracker crust and fresh blackberry compote, these cheesecake squares are gorgeous as they are delicious.
To tackle this recipe, you need to separate it into three steps: crust, cheesecake filling and blackberry compote. Got it?
Let’s get started with the crust. Mix the graham cracker crumbs with the melted butter, then press it into a 9×13 baking pan that’s lined with parchment paper and pre-bake for 6 minutes. Don’t skip the parchment paper! You’ll see why later.
Next, while the crust is pre-baking, get started on the blackberry compote. Combine the berries, sugar and cinnamon into a saucepan. Heat until they’re soft and liquidy, then pulse in a food processor. Set aside.
Lastly, make your cheesecake filling! Beat the cream cheese, vanilla, sugar and eggs until smooth.
To bring it all together, evenly pour the cheesecake filling over the crust. Then, spoon dollops of the blackberry compote on top.
Here’s the fun part! Using a toothpick (or something similar), create a pretty design by dragging it through the dollops. Bake for 40 minutes, let cool on the kitchen counter, then refrigerate overnight or 4ish hours.
Remember that parchment paper? Here’s why you used it – pull on the sides to lift the cooled cheesecake out of the baking dish. Use a sharp knife to cut into squares (tip: wipe the knife clean with a paper towel in between slices).
Now comes the very best part: taste testing! You’ve earned it, eat two. 🙂
I hope you love these babies as much as I did! Feel free to switch up the berries – blueberries, strawberries, or snozberries(!!) and make them your own.
- 2 cups graham crackers, finely ground (use a food processor)
- 1/3 cup unsalted butter, melted
- 1 1/2 cups fresh blackberries
- 2 tablespoons granulated sugar
- Pinch of cinnamon
- 2 8-ounces packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- Line a 9x13 baking pan with parchment paper. Preheat oven to 350 F.
- In a medium bowl, add the crushed graham crackers and melted butter. Mix well.
- Evenly press the crust into the bottom of the baking pan. Pre-bake the crust for 6 minutes, then let cool as you prepare the filling.
- In a medium saucepan over medium-high heat, add the fresh blackberries, cinnamon and granulated sugar. Stir and cook until the berries are soft (~10 minutes). Let cool, then add the berries to a food processor and puree. Set aside.
- In a mixing bowl, beat the cream cheese, sugar and vanilla. Add one egg at a time and beat until smooth.
- Pour the cheesecake filling onto the pre-baked crust, and even spread it out with a spatula.
- Add dollops of the blackberry mixture all over the cheesecake filling. Use a toothpick to create a design and spread it out.
- Bake the cheesecake for 40 minutes. Let cool, then refrigerate overnight (or ~4 hours).
- To serve, pull the cheesecake out of the pan by the parchment paper. Cut into squares.
- Leftovers? Lightly cover them with plastic wrap and keep in the fridge for up to 5 days.