Blackberry Cheesecake Bars

Blackberries picked from the garden, from the field, or bought fresh from the market or grocery are a flavorful addition to summer any way we eat them!  These bars have a pile of fresh blackberries on top of each bar and this phytonutrient superfood is enhanced with more antioxidant power from lemons and oranges as well as added protein and calcium from ricotta cheese.  Mascarpone cheese adds to the calcium and vitamin and mineral content of the ricotta.  The addition of two egg yolks adds even more nutrient density to this healthy dessert.

For more health information on blackberries, click here. 

Blackberry Cheesecake Bars

Makes 12 servings


1 tube (16.5 ounces) refrigerated sugar cookie dough or make your own

1 1/2  cups whole milk ricotta cheese

1 carton (8 ounces) mascarpone cheese

1/2  cup granulated sugar

2 large eggs, lightly beaten

3 teaspoons vanilla extract

2 teaspoons grated lemon zest

1 teaspoon lemon juice

1 teaspoon orange juice

1 Tablespoon amaretto, optional

1 cup (with seeds or seedless) of blackberry spreadable fruit or make your own (no pectin)


  1. Preheat oven to 375 degrees F. Let the cookie dough stand at room temperature for at least 5 minutes to soften.  Press onto the bottom and 1 inch up the sides of a greased 9 x 13 inch baking dish.
  2. On the middle rack of the oven, bake 12 to 15 minutes or until golden brown. Cool on a wire rack.
  3. In a large bowl, beat ricotta and mascarpone cheeses with the sugar until well blended. Add eggs and beat on low speed until just combined.  Stir in vanilla, lemon zest, lemon and orange juices, and amaretto if desired.  Pour into the crust.
  4. Bake 20 to 25 minutes until the center is almost set. Cool 1 hour on a wire rack.
  5. Place spreadable fruit in a small microwave-safe bowl and heat on high for 30 to 45 seconds or until melted. Spread over the cheesecake layer and top with the blackberries.  Refrigerate until serving.


 Adapted from