Description
Creamy, luscious cheesecake bars topped with fresh berries makes a crowd-pleasing dessert!
Graham Cracker Crust
- 1 large egg white
- 1/4 Cup brown sugar
- 6 Tablespoons butter, melted
- 1 Package (14.4 ounces) graham crackers, processed into crumbs
Cheesecake
- 4 Packages (8 ounces each) cream cheese at room temperature
- 1 1/4 Cups granulated sugar
- 1/4 Cup cake flour
- 1/4 Tsp. salt
- 2 eggs
- 1 egg yolk
- 3/4 Cup sour cream
- 2 Teaspoons vanilla extract
Topping
- 1/2 of 1 package (16 ounces) Driscoll's Strawberries (hulled and sliced lengthwise in quarters)
- 3 Tablespoons granulated sugar, divided
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 Package (6 ounces) Driscoll’s Blueberries
Graham Cracker
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PREHEAT oven to 350°F.
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PREPARE a 9-inch x 13-inch x 2.5-inch cake pan by fitting it with a sheet of parchment paper and ALLOW parchment paper to hang over pan edges for easy removal of cheesecake.
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PLACE graham cracker crumbs into a food processor.
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ADD brown sugar.
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PULSE to combine crumbs and sugar.
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ADD melted butter and egg white.
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PULSE again to combine ingredients.
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PRESS graham cracker mixture into bottom of cake pan.
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BAKE 7-8 minutes.
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SET ASIDE crust to cool.
Cheesecake
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REDUCE oven temperature to 275°F.
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PLACE cream cheese into a large mixing bowl.
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BEAT cream cheese until completely soft and creamy and SCRAPE DOWN sides of bowl as needed.
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ADD granulated sugar, cake flour, and salt.
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BEAT cream cheese mixture again until ingredients are incorporated and creamy.
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ADD eggs and egg yolk.
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BEAT cream cheese mixture again until ingredients are incorporated and creamy.
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ADD sour cream and vanilla.
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BEAT cream cheese mixture again until ingredients are incorporated and creamy.
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SPREAD cheesecake batter over cooled graham cracker crust.
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BAKE at 275°F until firm to the touch in the center, about 30-35 minutes.
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REMOVE from oven.
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ALLOW cheesecake to cool slightly.
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CHILL cheesecake in refrigerator for 8 hours or overnight.
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TRIM edges from cheesecake.
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SLICE cheesecake into 16 (2-inch x 3-inch) bars.
Toppings
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TOSS strawberries, raspberries, and blueberries gently with 1 tablespoon granulated sugar.
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PLACE one cheesecake bar onto a serving plate.
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GARNISH with 1-2 tablespoons of berry of choice OR GARNISH with 1-2 tablespoons of mixed berries.
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REPEAT with remaining cheesecake bars.
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SERVE immediately.
Pro Tip
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For easier slicing, cover cheesecake with plastic wrap and freeze for 1-2 hours. Dip knife into hot water and dry knife carefully before each cut. Clean knife after each cut.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |