Berries and Cream Cheesecake Bars

Dive into a taste of summer with these irresistible Berries and Cream Cheesecake Bars! A unique and delicious crust cradles a rich and creamy no bake cheesecake filling, all topped with a vibrant burst of fresh berries. This easy-to-make dessert is perfect for all occasions. 

The Recipe


For the Crust

2 1/4 Cups Flour

1 teaspoon Sugar

3/4 teaspoon Salt

2/3 Cup Vegetable Oil

1/4 Cup Milk

Berry Layer

4 Cups Blackberries, frozen or fresh-divided 

1/3 Cup Sugar

2 Tablespoons [Cornaby's Ultra Gel], see note for substitute

1/2 Cup Water, see note

Cream Layer

1 1/2 Cups Heavy Cream

1 1/2 teaspoons Vanilla

12 Ounces Cream Cheese, 1 1/2 bricks, softened

3/4 Cup Powdered Sugar


For the Crust

1. Combine flour, sugar and salt in a medium mixing bowl.

2. In a separate mixing bowl, combine the oil and milk. Add liquids to the flour and salt mixture. Stir with a fork until a ball forms. There should still be crumbs but press tightly into a ball. Add splashes of milk if it is very crumbly and not at all holding.

3. Place in an airtight container and let rest in the fridge for at least 15 minutes.

4. Roll out between two pieces of wax paper into an 8×8 square and then transfer into your baking pan.

5. Bake in a 350 degree oven for 8-10 minutes. Set aside to cool completely.

For the Berry Layer

1. In a saucepan, stir together the sugar and ultra gel (see note for cornstarch).

2. Add the water and berries and stir to combine. Heat over medium heat until simmering and thickening. Turn off and set aside to cool. I like to put mine in a bowl so it doesn't continue to cook.

*For cornstarch, use 3 tablespoons but I prefer Ultra gel as you can’t taste it at all.

For the Cream Layer

1. Whip cream until stiff and add vanilla.

2. In a separate bowl, cream the cream cheese and powdered sugar together.

3. Add the cream cheese mixture to the whipped cream mixture and beat on low until combined.

4. Spread the cream mixture evenly in the bottom of the crust.

5. Pour the berries over the top and store in the fridge until you're ready to eat.

Reasons you will love this recipe

Easy: all three layers are simple to make and there is no baking the cheesecake layer so it’s totally foolproof

Texture: the cheesecake layer is perfectly smooth and creamy with the texture of the flaky pie crust, it’s heaven in every bite

Crust: the crust might be my favorite part and is different than most cheesecake bar recipes you’ll find out there. 

Crowd Pleaser: you can cut the pieces as big or as small as you need depending on the occasion and the number of people you are feeding


-You can double the recipe and use a 9×13 pan if you have a bigger crowd to feed.

-These also freeze extremely well. I like to cut them into individual pieces and then place them on a baking sheet and stick them in the freezer for about an hour to freeze them. Then wrap them tightly in plastic wrap and then foil. They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight (or at room temp for a couple of hours) before serving.

-You can play around with what berries you use. You can do any combination or snag a bag of the mixed berry blend from Costco which is literally always in our freezer.

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