Berries and Cream Cheesecake Bars
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.
Easy: all three layers are simple to make and there is no baking the cheesecake layer so it’s totally foolproof
Ingredients
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
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Instructions
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
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
Whip cream until stiff and add vanilla. In a separate bowl, cream the cream cheese and powdered sugar together. Add the cream cheese mixture to the whipped cream mixture and beat on low until combined. Spread the cream mixture evenly in the bottom of the crust. Pour the berries over the top and store in the fridge until you're ready to eat