Mouthwatering Black Raspberry Bars

I thought black raspberry bars were some fancy bakery thing until my neighbor brought a pan over last summer. Turns out, they’re just a simple bar cookie with a crumbly base and tart berry filling on top.

The best part? You don’t need to be a baking expert to make them. Unlike regular raspberries that can get mushy and watery, black raspberries hold their shape better and have this nice balance of sweet and tart. Plus, you can make a whole pan at once instead of rolling individual cookies.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for these bars since they hold their shape better during baking and provide the best flavor. If you can’t find fresh ones, frozen black raspberries work just fine – just make sure to thaw them completely and drain any excess liquid before using. You might also see black raspberries labeled as “blackcaps” at some farmers markets, which are the same fruit. When selecting fresh berries, look for ones that are plump and deep purple-black in color, avoiding any that are mushy or have white fuzzy mold.

Options for Substitutions

These bars are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Black raspberries: Regular red raspberries, blackberries, or blueberries work great here. You can even use frozen berries – just thaw and drain them first to avoid extra liquid.
• Nilla wafer crumbs: Graham cracker crumbs are the easiest swap (use the same amount). You could also try vanilla cookies or even shortbread cookies – just crush them up until fine.
• Cream cheese: This is one ingredient I wouldn’t substitute since it’s what gives these bars their creamy texture. Make sure it’s fully softened for the best results.
• Sour cream: Greek yogurt works as a substitute, but use plain full-fat for best results. You could also use heavy cream if that’s what you have on hand.
• Fresh lemon juice and zest: Bottled lemon juice can work in a pinch, though fresh tastes better. If you don’t have a lemon, try lime juice and zest for a different citrus twist.
• Cornstarch: You can use flour instead – just use 1 tablespoon of flour mixed with the cold water to thicken the berry mixture.

Watch Out for These Mistakes While Baking

The biggest mistake when making black raspberry bars is not letting your cream cheese come to room temperature, which can lead to lumpy filling that won’t spread evenly – take it out of the fridge at least 2 hours before baking. Another common error is over-mixing the cream cheese filling once you add the eggs, so beat just until combined to avoid a dense, heavy texture. Make sure to cook your raspberry mixture until it’s thick enough to coat the back of a spoon, otherwise it will make your bars soggy and difficult to cut cleanly. For the best results, press your Nilla wafer crust firmly into the pan using the bottom of a measuring cup, and always let the bars cool completely before cutting – patience here will give you clean, professional-looking slices.

What to Serve With Black Raspberry Bars?

These creamy black raspberry bars are pretty rich on their own, so they pair beautifully with a simple cup of coffee or black tea to balance out the sweetness. I love serving them alongside fresh berries like strawberries or blueberries for a nice contrast in texture and a pop of extra fruit flavor. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream makes these bars feel extra special for dessert, especially if you’re entertaining guests. For a casual afternoon treat, they’re perfect with a tall glass of cold milk or even some sparkling water with a splash of lemon.

Storage Instructions

Refrigerate: These black raspberry bars need to be kept in the fridge since they have cream cheese in them. Cover them tightly with plastic wrap or store in an airtight container for up to 5 days. They actually taste even better after sitting overnight, so don’t worry about making them a day ahead!

Freeze: You can freeze these bars for up to 3 months if you want to make them way ahead of time. Just wrap individual pieces in plastic wrap and then put them in a freezer bag. When you’re ready to eat them, let them thaw in the fridge for a few hours.

Serve: These bars are best served chilled straight from the fridge. If you froze them, just move them to the fridge about 3-4 hours before you want to serve them. The creamy texture and berry flavor really shine when they’re nice and cold.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 45-55 g
• Fat: 230-260 g
• Carbohydrates: 350-400 g

Ingredients

For the berry swirl:

• 2 cups fresh black raspberries
• 1/2 cup white sugar
• 1 tbsp freshly squeezed lemon juice
• 2 tsp cornstarch
• 2 tsp cold water

For the crust:

• 2 1/2 cups nilla wafer crumbs (about 5 cups whole nilla wafers, blended)
• 10 tbsp unsalted butter, melted
• 1 tsp ground cinnamon

For the cheesecake filling:

• 24 oz cream cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 1 tsp pure vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 3 large eggs, room temperature

Step 1: Prepare the Black Raspberry Puree

• 2 cups fresh black raspberries
• 1/2 cup white sugar
• 1 tbsp freshly squeezed lemon juice
• 2 tsp cornstarch
• 2 tsp cold water

In a small saucepan over medium-low heat, combine the fresh black raspberries, white sugar, and freshly squeezed lemon juice.

Simmer until the sugar is completely dissolved and the berries have softened, stirring occasionally.

In a separate small bowl, mix the cornstarch and cold water until smooth, then add this mixture to the berries.

Bring it all to a low boil, then reduce the heat and simmer for a few minutes more until thickened.

Remove from heat.

Blend the berry mixture until completely smooth, using a blender or immersion blender.

Next, push the blended mixture through a fine mesh sieve to remove all seeds, discarding the seeds afterwards.

Let the strained berry puree cool to room temperature.

If preparing ahead of time, refrigerate until needed.

Step 2: Make and Bake the Nilla Wafer Crust

• 2 1/2 cups Nilla wafer crumbs (about 5 cups whole Nilla wafers, blended)
• 10 tbsp unsalted butter, melted
• 1 tsp ground cinnamon

Preheat the oven to 350ºF.

In a bowl, thoroughly combine the Nilla wafer crumbs, melted unsalted butter, and ground cinnamon using a fork until the mixture resembles wet sand.

Grease a 9×13-inch baking pan and press the crumb mixture evenly into the bottom to form a firm, even crust.

Bake in the preheated oven for 8 minutes.

Once baked, remove the pan from the oven and set aside.

Reduce the oven temperature to 325ºF for the next steps.

Step 3: Prepare the Cheesecake Filling

• 24 oz cream cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 1 tsp pure vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 3 large eggs, room temperature

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese at medium-low speed for about 1 minute to break it up.

Add the granulated sugar and beat at medium speed until fully combined, about 1 minute, scraping down the bowl as needed.

Next, add the sour cream, pure vanilla extract, grated lemon zest, and fresh lemon juice.

Beat again until incorporated, scraping the sides of the bowl occasionally.

Finally, add the eggs one at a time and mix until just combined; do not overbeat.

The batter should be smooth and creamy.

Step 4: Assemble and Bake the Cheesecake Bars

• cheesecake filling from Step 3
• baked Nilla wafer crust from Step 2
• black raspberry puree from Step 1

Pour the prepared cheesecake filling evenly over the baked Nilla wafer crust (from Step 2) in the 9×13-inch pan.

Using a spoon, drop dollops of the cooled black raspberry puree (from Step 1) onto the surface of the cheesecake batter.

Take a butter knife and gently swirl the puree into the batter to create a marbled effect—don’t over-mix, as you want clear swirls.

Bake at 325ºF for 35-40 minutes, or until the edges are set and the center is just barely jiggly.

For an extra creamy texture, I like to let the cheesecake bars cool slowly on the counter before refrigerating.

Step 5: Cool, Chill, and Serve

Let the baked cheesecake bars cool to room temperature in the pan, then wrap tightly with plastic wrap.

Refrigerate for 6–8 hours, or overnight, to set completely.

Once chilled, cut into bars and serve.

Store any leftover bars in an airtight container in the refrigerator.

I always suggest enjoying these bars well chilled—the flavors really shine through!

Mouthwatering Black Raspberry Bars

Delicious Mouthwatering Black Raspberry Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 29 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 4

Calories 3900 kcal

Ingredients

  

For the berry swirl:

• 2 cups fresh black raspberries
• 1/2 cup white sugar
• 1 tbsp freshly squeezed lemon juice
• 2 tsp cornstarch
• 2 tsp cold water

For the crust:

• 2 1/2 cups Nilla wafer crumbs (about 5 cups whole Nilla wafers, blended)
• 10 tbsp unsalted butter, melted
• 1 tsp ground cinnamon

For the cheesecake filling:

• 24 oz cream cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 1 tsp pure vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 3 large eggs, room temperature

Instructions

 

• In a small saucepan over medium-low heat, combine the fresh black raspberries, white sugar, and freshly squeezed lemon juice. Simmer until the sugar is completely dissolved and the berries have softened, stirring occasionally. In a separate small bowl, mix the cornstarch and cold water until smooth, then add this mixture to the berries. Bring it all to a low boil, then reduce the heat and simmer for a few minutes more until thickened. Remove from heat. Blend the berry mixture until completely smooth, using a blender or immersion blender. Next, push the blended mixture through a fine mesh sieve to remove all seeds, discarding the seeds afterwards. Let the strained berry puree cool to room temperature. If preparing ahead of time, refrigerate until needed.
• Preheat the oven to 350ºF. In a bowl, thoroughly combine the Nilla wafer crumbs, melted unsalted butter, and ground cinnamon using a fork until the mixture resembles wet sand. Grease a 9x13-inch baking pan and press the crumb mixture evenly into the bottom to form a firm, even crust. Bake in the preheated oven for 8 minutes. Once baked, remove the pan from the oven and set aside. Reduce the oven temperature to 325ºF for the next steps.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese at medium-low speed for about 1 minute to break it up. Add the granulated sugar and beat at medium speed until fully combined, about 1 minute, scraping down the bowl as needed. Next, add the sour cream, pure vanilla extract, grated lemon zest, and fresh lemon juice. Beat again until incorporated, scraping the sides of the bowl occasionally. Finally, add the eggs one at a time and mix until just combined; do not overbeat. The batter should be smooth and creamy.
• Pour the prepared cheesecake filling evenly over the baked Nilla wafer crust (from Step 2) in the 9x13-inch pan. Using a spoon, drop dollops of the cooled black raspberry puree (from Step 1) onto the surface of the cheesecake batter. Take a butter knife and gently swirl the puree into the batter to create a marbled effect—don’t over-mix, as you want clear swirls. Bake at 325ºF for 35-40 minutes, or until the edges are set and the center is just barely jiggly. For an extra creamy texture, I like to let the cheesecake bars cool slowly on the counter before refrigerating.
• Let the baked cheesecake bars cool to room temperature in the pan, then wrap tightly with plastic wrap. Refrigerate for 6–8 hours, or overnight, to set completely. Once chilled, cut into bars and serve. Store any leftover bars in an airtight container in the refrigerator. I always suggest enjoying these bars well chilled—the flavors really shine through!