Triple Berry Cheesecake Squares
Indulge in the perfect balance of creamy, fruity, and buttery with these irresistible Triple Berry Cheesecake Squares. This delightful dessert features a crisp graham cracker crust layered with a luscious cheesecake filling that’s swirled with vibrant strawberries, blueberries, and raspberries. Baked to perfection and chilled for a velvety texture, these squares are as stunning as they are satisfying. Perfect for summer gatherings or as an elegant make-ahead treat, this recipe combines ease with a wow factor. For an added touch of elegance, garnish with a sprinkle of powdered sugar and fresh mint leaves before serving! Keywords: triple berry cheesecake squares, cheesecake squares recipe, berry desserts, easy make-ahead dessert, creamy cheesecake bars.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 0.5 cups strawberries, hulled and diced
- 0.5 cups blueberries
- 0.5 cups raspberries
- 2 tablespoons powdered sugar (optional, for topping)
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 0.25 cups of granulated sugar. Mix until the crumbs are moist and sandy.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a measuring cup to press it down firmly. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 0.75 cups of granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until fully incorporated.
On low speed, beat in the eggs one at a time, until just combined. Be careful not to overmix, as this can cause cracking.
Gently fold in the diced strawberries, blueberries, and raspberries into the cheesecake batter.
Pour the cheesecake batter over the prepared crust and spread it out evenly using a spatula.
Bake in the preheated oven for 30-40 minutes, or until the edges are set and the center has a slight jiggle. Remove the pan from the oven and allow the cheesecake to cool completely at room temperature.
Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or preferably overnight, to allow the cheesecake to set fully.
Using the parchment overhang, lift the cheesecake out of the pan and onto a cutting board. Slice into 12 even squares.
If desired, dust the squares with powdered sugar and garnish with fresh mint leaves before serving. Enjoy!
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.0 g | 400% | |
| Saturated Fat | 180.8 g | 904% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 451.3 g | 164% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 306.1 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 845 mg | 65% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
