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Blackberry Mascarpone Cheesecake Bars

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  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 8 Cheesecake Bars 1x


Small batch creamy and tart blackberry mascarpone cheesecake bars with graham cracker crust.



For the Blackberry Jam

  • 1 C (150 g) Fresh or Frozen Blackberries
  • 3 TBSP Water
  • 1/4 C (50 g) Granulated Sugar
  • Pinch of Salt

For the Graham Cracker Crust

  • 1 C (140 g) Crushed Graham Crackers (about 2 sleeves of graham crackers)
  • 1/4 C (60 g) Salted Butter
  • 2 TBSP Light Brown Sugar
  • Pinch of Salt

For the Mascarpone Cheesecake Filling

  • 4 oz (half a block) Full Fat Cream Cheese, at room temperature
  • 8 oz Mascarpone Cheese, at room temperature
  • 1/4 C (55 g) Sour Cream, at room temperature
  • 2 tsp Vanilla Bean Paste (or vanilla extract)
  • 3/4 C (150 g) Granulated Sugar
  • 2 Lg Eggs, at room temperature
  • 1/2 C (75 g) All Purpose Flour
  • 1/4 tsp Salt


For the Blackberry Jam

  • Add all of the ingredients to a medium saucepan. Cook over medium heat until the blackberries start to break down and release their juices and the sugar dissolves. Use the end of a wooden spoon to help break down the berries.

  • Carefully transfer the jam to a food processor or high powdered blender. Blend until smooth, then strain through a fine mesh strainer. The jam will continue to thicken as it cools. Let cool completely.

For the Graham Cracker Crust

  • Preheat the oven to 350 and line an 8 inch square pan with parchment paper.

  • Melt the butter in a medium sized mixing bowl. Add the crushed graham crackers, salt, and sugar and mix until all of the graham cracker crumbs are moistened.

  • Press into an even layer in the prepared pan. Use the back of a flat bottomed glass or measuring cup to compress the crust. Bake at 350 for 12 minutes. Let cool. Keep the oven at 350.

For the Mascarpone Cheesecake Filling

  • In the bowl of a stand mixer with the paddle attachment, cream the cream cheese and mascarpone until completely smooth with no lumps remaining, about 5-7 minutes. Be sure to scrape down the bottom and sides of the bowl several times to ensure there are no lumps.

  • Add the sour cream and vanilla bean paste and mix until combined.

  • Add the sugar and mix until combined. Again, scrape down the bottom and sides of the bowl to ensure everything is being incorporated evenly.

  • Add the eggs and mix for 2-3 minutes until the eggs are fully incorporated.

  • Add the flour and salt. Mix until just combined, then pour over the cooled graham cracker crust. Use a small spatula to spread it into an even layer.

  • Dollop the cooled blackberry jam all over the top and then use a toothpick or butter knife to swirl it throughout the filling.

  • Bake at 350 for 28-30 minutes, or until the middle is just slightly wobbly. Turn the oven off and keep the door cracked. Leave the bars in the warm oven for 15-20 minutes, then let cool completely on the counter. Once cooled, transfer to the fridge to chill until ready to serve.