These bars are stacked with a buttery biscuit base, juicy pears, creamy cheesecake, and a tangy blackberry swirl, all crowned with a crunchy golden crumble. A layered treat that hits all the right notes.
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A baked cheesecake has always been my kryptonite — it was my birthday cake of choice nearly every year growing up, and it’s the dessert I shamelessly eye up in any patisserie window as a fully grown adult.
These Blackberry Pear Crumble Cheesecake Bars were inspired by the Pear and Cheese Crumble from Brunetti (an iconic Italian cafe here in Melbourne). My version swaps the blackcurrant jam for a homemade blackberry sauce and uses a classic, buttery biscuit base, which also doubles as the crumble topping. Best of all, it won’t set you back $12.50 a slice.
Why You’ll Love These Cheesecake Bars
Ingredients
Don’t be alarmed by the long list of ingredients for these cheesecake bars. Most of them are pantry staples that you probably already have!
For the blackberry sauce
- Fresh or frozen blackberries: I like to use frozen blackberries because they’re more economical. No need to defrost them first!
- Granulated sugar just a little to balance the tartness of the blackberries.
- Cornflour (AKA cornstarch) helps thicken the sauce.
- Lemon juice adds some brightness and freshness. Plus, the natural pectin in lemon helps the sauce set into a nice, syrupy consistency.
- Water
For the biscuit base/crumble topping
- Digestive biscuits or graham crackers: graham crackers are classic for cheesecake, but you can’t get them here in Australia. I use Digestives because they’re the next best thing. I would also recommend Nice, Marie, and Scotch Fingers. Really, any plain biscuit will do.
- Melted butter: use unsalted butter if you can. Microwave until just melted and allow it to cool slightly before using. Hot butter can make the base greasy and soggy.
- Brown sugar: I like to use brown sugar here because it compliments the warm flavours of pear and vanilla in the cheesecake filling. It also helps the crumble topping caramelise nicely in the oven.
- Salt: omit if using salted butter.
For the cheesecake filling
- Cream cheese: use full-fat cream cheese blocks — not low-fat or the spreadable kind. As you can see from the photos, I’ve used a supermarket-brand cream cheese which is absolutely fine for this recipe. Make sure you allow the cream cheese plenty of time to soften up at room temperature so your filling stays smooth and lump-free.
- Granulated sugar: avoid using icing sugar or course sugar in the filling as these can negatively affect the texture of your cheesecake.
- Sour cream adds extra fat and moisture to the filling, making it extra rich and creamy. Use full-fat sour cream, and allow it to come to room temperature.
- Vanilla bean paste (or vanilla extract): Visually, I prefer using vanilla bean paste (black specks = fancy cheesecake). Flavour-wise, it’s pretty much the same as vanilla extract, so use whichever you have on hand.
- Eggs: use room temperature eggs.
- Salt — flavour enhancer + helps cut through some of the richness.
- Canned pears: use canned pears that come in juice or water. The ones packed in syrup are too sticky and sweet for this recipe. Don’t use fresh pears either, as they release too much moisture during baking. Unless, you want to poach them first!
*For precise measurements, please refer to the recipe card below
How to Make Blackberry Pear Crumble Cheesecake Bars
Prepare the blackberry sauce
1. Cook the blackberries – Place the blackberries, sugar, cornflour, lemon juice, and water into a small saucepan. Set over medium heat and bring to a gentle simmer, stirring frequently. The blackberries will begin to soften and break down — you can help them along by gently mashing them with a spoon or fork. Continue simmering until you have a chunky sauce that’s just about thick enough to coat the back of a spoon (it will continue to thicken as it cools).
2. Strain the sauce – Pour the blackberry mixture through a fine mesh sieve or strainer (set over a bowl or measuring jug) to remove the seeds and pulp. If it’s moving slowly, use the back of a spoon to help press the sauce through. Set aside to cool while you prepare the base and filling.
Make the biscuit base/crumble topping
1. Prep your oven and tin – Preheat your oven to 180°C (160°C fan/350°F), and line a 20 x 20 cm (8 x 8 in) baking tin with parchment paper. Leave some overhang to allow for easy removal later. While you can use a ceramic dish, a light-coloured metal tin is ideal for even, gentle baking.
2. Finely crush the biscuits – My favourite way to do this is to place the biscuits in a large sandwich or freezer bag, seal the bag, and break them up using a rolling pin. Alternatively, you can pulse the biscuits in a food processor (but where’s the fun in that?).
3. Mix in melted butter and sugar – Pour the biscuit crumbs into a mixing bowl, mix in the brown sugar and salt, then add the melted butter. The crumbs should start to clump together.
4. Press into tin and bake – Reserve about 1/4 of the biscuits crumbs for the crumble topping. Press the remaining 3/4 firmly into the base of your lined baking tin. Use your fingers or a drinking glass to compact it down into a nice, even layer. Bake for 8-10 minutes or until lightly golden brown, then set aside to cool.
Make the Cheesecake Filling
1. Lower the oven temp to 160°C (140°C fan/325°F). Cheesecake needs to bake low and slow.
2. Beat the cream cheese – Place the softened cream cheese into a mixing bowl and beat with an electric mixer until smooth and creamy (about 1 minute). We’re not looking to make it light and fluffy!
3. Add the sugar – With the mixer still running, gradually add in the granulated sugar until fully combined.
4. Add remaining ingredients – Beat in the sour cream, vanilla, and salt until smooth. Then add your eggs one at a time, mixing each until just combined. Scrape down the sides and bottom of the bowl to ensure everything has been mixed in.
Assemble & Bake
1. Arrange the pear slices – Drain the juice or water off the canned pears, and cut them lengthways into slices, roughly 0.6 cm (1/4 in) thick. Lay the pear slices evenly over the cheesecake base. It’s okay if they overlap in places.
2. Pour over the cheesecake filling – Pour the cheesecake filling on the top of the pears, using a rubber spatula to smooth it out, and push it into the corners of the tin.
3. Make the blackberry swirl – Place spoonfuls of the blackberry sauce onto the cheesecake filling (you might not need it all — save any leftovers for serving). Use a skewer or a knife to swirl the blackberry sauce for a marbled effect.
4. Top with crumble and bake – Sprinkle over the reserved biscuit crumble. Bake for 35 to 45 minutes on the middle rack until the edges are puffed and the centre looks set but still has a slight jiggle. Oven temperatures can vary so start checking around the lower end of the range.
5. Cool – Turn off the oven and prop the door open a few inches. Leave the cheesecake bars to cool inside for about one hour before moving to a wire rack (this helps prevent cracking). Once completely cool, cover and transfer to the fridge to set for at least 3-4 hours. Leave them overnight if you can — you’ll get cleaner slices that way!
A Note on Serving Size
This recipe makes either 9 large or 16 small bars. I’ve cut mine into 16 — the perfect size for sharing or serving at a party. Cutting into 9 will produce larger bars, equivalent to eating a slice of cheesecake — ideal for hearty appetites or for serving as a main dessert. If wondering how to bake these in different tin sizes, check the recipe notes below.
FAQ
Blackberry Pear Crumble Cheesecake Bars
* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.
Equipment
- 20 x 20 cm (8 x 8 in) baking tin, see notes for other tin sizes
- small saucepan
- fine-mesh sieve
- hand mixer or stand mixer with the whisk attachment
Ingredients
For the biscuit base/crumble topping
- 200 g (7 oz) digestive biscuits (about 14 biscuits), or graham crackers
- 80 g (⅓ cup) unsalted butter, melted
- 2 tbsp brown sugar, packed
- pinch of salt
For the blackberry sauce
- 220 g (1 ½ cups, 8 oz) fresh or frozen blackberries
- 2 tbsp granulated sugar
- 1 tsp cornflour (AKA cornstarch)
- 2 tsp lemon juice
- 80 ml (⅓ cup) water
For the cheesecake filling
- 500 g (17.6 oz) cream cheese, softened, US readers see note 2
- 150 g (⅔ cup) granulated sugar
- 125 g (½ cup) sour cream, room temperature
- 1 tsp vanilla bean paste, or vanilla extract
- 2 eggs, room temperature
- ¼ tsp salt
- 400 g canned pears, packed in juice or water
Instructions
Make the blackberry sauce
- Place all the blackberry sauce ingredients into a small saucepan and set over medium heat. Bring to a gentle simmer, stirring frequently. As the blackberries being to soften, you can gently mash them. Cook until the blackberries have mostly broken down, and the sauce has thickened enough to coat the back of a spoon.
- Pour through a sieve or fine mesh strainer to remove the seeds and pulp. You may need to use a spoon to help push it through the holes of the strainer. Set aside to cool completely before using.
Make the biscuit base/crumble topping
- Preheat your oven to 180℃ (160℃ fan/350℉) and line a 20 x 20 cm (8 x 8 in) baking dish with parchment paper, leaving some overhang.
- Finely crush your biscuits either by pulsing them in a food processor or placing them into a large ziplock bag and tapping with a rolling pin (make sure to seal the bag first).
- Pour the biscuit crumbs into a mixing bowl and stir in the brown sugar and salt. Then, add the melted butter and mix until combined.
- Reserve ¼ of the mixture for the crumble topping. Firmly press the remaining ¾ into the bottom of the baking dish to form your biscuit base. You can use your fingers, or something with a flat bottom such as a drinking glass. Bake for 8-10 minutes or until lightly golden.
Make the cheesecake filling
- Reduce the oven temperature to 160℃ (140℃/325℉).
- Beat the softened cream cheese using a hand mixer or stand mixer (with the whisk attachment) until smooth and creamy.
- Gradually add the sugar until fully incorporated.
- Add the sour cream, vanilla, and salt, and beat until smooth. Add in the eggs one at a time, beating in between until just combined. Scrape the bottom and sides of the bowl to ensure everything is evenly mixed.
Assemble and bake
- Drain the canned pears and cut lengthways into roughly 0.6 cm (¼-inch) thick slices. Arrange the pear slices over the biscuit base. It's okay if some of them overlap slightly. Pour the cheesecake filling on top and smooth over with a spatula.
- Spoon dollops of blackberry sauce over the cheesecake filling, then swirl it through with a skewer or knife.
- Sprinkle with the reserved biscuit crumble. Bake for 35-45 minutes on the middle rack. You'll know it's done when the edges are slightly puffed and the centre looks set but still has a slight wobble.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. Then, move to a cooling rack and allow to cool completely. Cover with cling film, and transfer to the fridge to set for a minimum of 3-4 hours, ideally overnight.
- Use the overhanging paper to lift the cheesecake out of the baking tin, then cut into bars and serve!
