Blackberry Cheesecake Squares
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For The Crust
  • 2 cups finely ground social tea or shortbread cookies
  • ⅓ cup unsalted butter, melted
  • For the blackberry compote:
  • 1½ cup blackberries
  • 2 tablespoons granulated sugar
  • For the cheesecake filling:
  • 2 - 8 ounce packages cream cheese
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract or vanilla bean paste
For the Cheesecake Filling
  • 2 - 8 ounce packages cream cheese
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract or vanilla bean paste
Instructions
Making the Compote
  1. In a saucepan over medium heat, place blackberries and sugar in pan. Cook, stirring occasionally, until berries are soft - about 10 minutes. Remove from heat and allow to cool slightly. Transfer to a food processor and blitz to a puree. You can use a fine mesh sieve to remove seeds if you so desire, but it’s not required.
Making the Crust
  1. Preheat oven to 350ºF. Line a 9 x 13 baking dish, line pan with parchment paper.
  2. In a food processor, pulse cookies until finely ground. Transfer to a small mixing bowl and add melted butter. Mix until crust comes together. Press into bottom of pan and bake for 6 minutes. Remove from oven.
Making the Filling
  1. In a mixing bowl, beat cream cheese, sugar and vanilla extract (or paste) together until smooth. Add eggs, one at a time, until combined. Pour cheese mixture over crust and smooth over with an offset spatula. Dollop blackberry compote randomly all over. Using a skewer, pull through to create swirl on top.
  2. Bake for 40-45 minutes or until filling is set. Remove from oven and allow to cool completely. Cover with plastic wrap and refrigerate for 3-4 hours before cutting.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/blackberry-cheesecake-squares-easy-cleanup-for-messy-hands/%3C/div%3E