These Mulberry Cheesecake Squares are a perfect blend of creamy, tangy cheesecake with the sweet, juicy flavor of fresh mulberries. With a buttery graham cracker crust and a swirl of berries on top, these squares are a treat for the eyes and the taste buds.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1/2 cup fresh mulberries (or substitute with other berries if unavailable)
1 tablespoon honey (optional, for extra sweetness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (165°C).
In a bowl, I combine the graham cracker crumbs, melted butter, and sugar. I mix everything until the crumbs are evenly coated and the mixture holds together when pressed.
Press the graham cracker mixture into the bottom of a greased 8×8-inch square baking dish, creating an even crust. I bake it for 8 minutes and set it aside to cool.
In a large mixing bowl, I beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
I add the eggs one at a time, beating well after each addition. Then, I fold in the sour cream until everything is fully incorporated.
I pour the cream cheese mixture over the cooled crust and spread it evenly.
I drop small spoonfuls of mulberries on top of the cheesecake batter. Using a toothpick or skewer, I swirl the mulberries into the batter, creating a beautiful marbled effect.
I bake the cheesecake squares for 30-35 minutes, or until the center is set and only slightly jiggles when gently shaken.
I let the cheesecake squares cool in the pan on a wire rack, then refrigerate them for at least 4 hours, or overnight, to set.
Before serving, I drizzle with honey (if desired) and garnish with extra mulberries on top.
Servings and Timing
Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 4 hours 20 minutes (including refrigeration)
Variations
Berry Variations: I love using fresh mulberries, but if they’re not available, I can easily substitute them with other berries like raspberries, blueberries, or blackberries. Each will add a different twist while still providing that fruity, refreshing flavor.
Crust Options: If I want to change things up, I can swap graham cracker crumbs with crushed digestive biscuits or even add a little bit of cinnamon to the crust for extra flavor.
Add-ins: I might try folding some chocolate chips into the cheesecake batter for a rich, indulgent touch.
Storage/Reheating
These cheesecake squares can be stored in an airtight container in the refrigerator for up to 5 days. Since they’re served chilled, they don’t require reheating, but they can be enjoyed cold straight from the fridge or at room temperature for a slightly softer texture.
FAQs
Can I use frozen mulberries for this recipe?
Yes, I can use frozen mulberries in place of fresh ones. Just make sure to thaw and drain them well before using to avoid excess moisture in the cheesecake batter.
Can I make these cheesecake squares ahead of time?
Absolutely! In fact, I find that making them ahead of time allows the flavors to set better. I usually make them a day in advance and refrigerate them overnight.
What size baking dish should I use for this recipe?
I recommend using an 8×8-inch square baking dish for this recipe. If I don’t have one, a similar-sized rectangular baking dish can work as well.
How do I know when the cheesecake squares are done baking?
I check the center of the cheesecake by gently shaking the pan. If the center is set and only slightly jiggles, it’s ready. Overbaking can result in a dry cheesecake, so I make sure to keep an eye on it toward the end.
Can I substitute the sour cream?
Yes! If I don’t have sour cream, I can substitute it with Greek yogurt or even heavy cream for a different texture and flavor.
Conclusion
These Mulberry Cheesecake Squares are a delightful treat that I know I’ll be making again and again. The creamy cheesecake and sweet mulberries are a match made in dessert heaven, and I love how easy it is to prepare. Whether I’m serving them at a family gathering or enjoying a slice for myself, these squares never fail to impress.
📖 Recipe:
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Mulberry Cheesecake Squares
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Mulberry Cheesecake Squares are a perfect blend of creamy, tangy cheesecake with the sweet, juicy flavor of fresh mulberries. With a buttery graham cracker crust and a swirl of berries on top, these squares are a treat for the eyes and the taste buds.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1/2 cup fresh mulberries (or substitute with other berries if unavailable)
1 tablespoon honey (optional, for extra sweetness)
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything until the crumbs are evenly coated and the mixture holds together when pressed.
- Press the graham cracker mixture into the bottom of a greased 8×8-inch square baking dish, creating an even crust. Bake for 8 minutes and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Then, fold in the sour cream until everything is fully incorporated.
- Pour the cream cheese mixture over the cooled crust and spread it evenly.
- Drop small spoonfuls of mulberries on top of the cheesecake batter. Using a toothpick or skewer, swirl the mulberries into the batter, creating a marbled effect.
- Bake the cheesecake squares for 30-35 minutes, or until the center is set and only slightly jiggles when gently shaken.
- Let the cheesecake squares cool in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight, to set.
- Before serving, drizzle with honey (if desired) and garnish with extra mulberries on top.
Notes
Berry Variations: Substitute mulberries with raspberries, blueberries, or blackberries.
Crust Options: Swap graham cracker crumbs with crushed digestive biscuits or add cinnamon for extra flavor.
Add-ins: Try folding chocolate chips into the cheesecake batter for a richer taste.
Storage: Store in an airtight container in the fridge for up to 5 days.
Refrigeration: Refrigerate for at least 4 hours or overnight for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
