Easy blackberry cheesecake squares

Sep 25, 2021
These blackberry cheesecake squares are delicious and perfect for sharing. Source: Getty Images

I caught up with some friends in a park recently. Even typing that, I know how lucky I am! One friend brought with her a delicious lemon and blackberry cake. It was so delightful; the combination of the lemon with the blackberries was wonderfully light and it had us reaching for an extra slice.

The blackberries also reminded me of a time when I’d pick blackberries from the tree and eat them until my mouth was stained. I couldn’t tell you whose tree it was though… I honestly can’t remember. But it was fun.

These experiences inspired my selection of a punnet of blackberries from the supermarket, which ultimately led to this recipe. Cheesecake is such a classic and I find that almost everyone enjoys it. This bite-sized dessert is great for casual get-togethers.

Makes 16 squares.



  • 1 1/2 cups digestive biscuit crumbs
  • 4 tbsp butter
  • 2 tbsp granulated sugar


  • 2x 250g packages cream cheese, room temperature
  • 2/3 cup sour cream, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup heavy cream
  • 1 egg + 1 egg yolk
  • 1 tbsp vanilla extract, or vanilla bean paste
  • 2 tsp lemon juice
  • 2 tsp all-purpose flour


  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 250g fresh blackberries


  1. Preheat oven to 180C. Spray a 23cm x 23cm baking pan with non-stick spray and set aside.
  2. Make the crust: Mix digestive biscuit crumbs, melted butter and sugar in a bowl.  Pour into prepared pan and press firmly and evenly. Bake at 180C for 10 minutes, then allow crust to cool.
  3. Reduce oven temperature to 165C.
  4. Make the filling: In a bowl use an electric mixer to whisk cream cheese, sour cream, granulated sugar and heavy cream on medium-low speed until smooth.  Add eggs and whisk again. Add vanilla, lemon juice, and flour and whisk until incorporated. Scrape the bottom and sides of the bowl as needed with a rubber spatula and mix again.
  5. Pour cheesecake filling over crust and set aside.
  6. Make the topping: Add butter, flour and sugar to a bowl.  Cut the butter into the flour with a pastry blender until you have small crumbles. Place the fresh blackberries on top of the cheesecake filling, pressing down slightly so the blackberries are halfway submerged in the filling. Sprinkle the streusel topping over the blackberries and filling.
  7. Back at 165C for 40-45 minutes. Allow cheesecake to cool at room temperature for 1 hour. Put in the fridge for 6 hours, or overnight to set fully. Cut into squares and serve.

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