Creamy, rich, and irresistibly delicious, these blackberry cheesecake squares are the perfect combination of buttery pecan graham cracker crust, smooth vanilla cheesecake, and a sweet-tart homemade blackberry topping. Every bite is a little bit crunchy, a little bit creamy, and bursting with berry flavor.
They’re perfect for entertaining, sharing with family and friends, or simply enjoying with a cup of coffee. The best part? You can make them ahead of time and let them chill overnight for the perfect texture. Trust me, that first bite is worth the wait!
Ingredients
For the Crust
- 12 ounce Graham crackers
- 1/2 cup pecan
- 12 tbs. Butter, melted
For the cheesecake Filling
- Three 8 ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 1 tbs. Vanilla paste
- 4 eggs
- 1/2 cup sour cream
For the blackberry Topping
- 4 cups blackberries
- 3/4 cup sugar
- 1 tbs. Cornstarch + 1 tbs. Water
Instructions
- Preheat the oven to 350°F. Line a 9 × 13-inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal.
- Add the graham crackers to a food processor and pulse until they form coarse crumbs. Add the pecans and continue pulsing until finely ground. Pour in the melted butter and pulse until the mixture is evenly combined. Transfer to the prepared baking dish and press firmly into an even layer across the bottom and slightly up the sides.
- Using an electric mixer, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing after each addition. Add the vanilla paste and sour cream, then mix just until everything is combined. Avoid overmixing.
- Pour the cheesecake filling over the crust and smooth the top. Bake for 45–50 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 10 minutes. Remove from the oven and allow it to cool to room temperature.
- While the cheesecake cools, prepare the blackberry topping. Add the blackberries and sugar to a saucepan over medium heat. Cook for 4–5 minutes, stirring gently, until the berries begin releasing their juices and the mixture starts to simmer.
- In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth. Stir the slurry into the blackberries and cook for another 1–2 minutes, until the sauce thickens. Remove from the heat and let the topping cool.
- Spread the cooled blackberry topping evenly over the cheesecake. Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set.
- Lift the cheesecake out of the pan using the parchment paper, slice into squares, and serve chilled. Enjoy!
A little tip: For the cleanest slices, use a sharp knife dipped in warm water and wipe it clean between cuts. Chilling overnight also makes a big difference in achieving those beautiful, neat cheesecake squares.