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
