If you’re like me and love cheesecake, you’re going to LOVE these Easy Cheesecake Squares with Berry Sauce. They’re delicious and much easier to make than regular cheesecake. And, bonus, it’s almost impossible to mess them up.
Back in February my sister made me these for my birthday. They were sooo good. I immediately asked for the recipe and was so excited to see that the recipe was simple and straight forward. I couldn’t wait to find an excuse to make them.
Most cheesecake recipes are more involved and usually need a cheesecake pan (which I don’t have), and they often need to have a water bath. I was relieved to see that I could make this cheesecake recipe without any of those things.
Next time you need a sort of fancy dessert, but don’t have time to spend making a fancy dessert, these Easy Cheesecake Squares with Berry Sauce are going to come to your rescue!
More berry desserts
- 2 cups graham cracker crumbs (approx 17 or 18 graham crackers crushed up)
- ¼ cup granulated white sugar
- ¼ cup butter or margarine
- 3 (8 oz) packages of cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups of your favorite fresh or frozen berries, thawed and blended to a pulp in the blender or very finely chopped
- ¾ cup sugar
- 2 tbsp corn starch
- 1 tsp lemon juice
- 3-4 tbsp water
- Preheat the oven to 325 degrees.
- In a medium sized mixing bowl combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix well, and press into the bottom of a 9x13 pan. Bake for 10 minutes at 325 degrees.
- In a medium sized bowl with a hand mixer, beat the ¾ cup of granulated sugar and the vanilla into the three softened cream cheeses until well blended and smooth. Beat in the eggs until just combined, do not over mix.
- Pour mixture over the cooked crust and bake at 325 degrees for 35 minutes or until center is almost set. Refrigerate for at least 3 hours. Serve with Berry Sauce (recipe below).
- In a small sauce pan, combine crushed, chopped or blended berries, ¾ cup sugar and lemon juice. Stir and heat on medium high until sugar is dissolved and mixture is starting to boil.
- In a small dish or measuring cup, combine corn starch and water, start with 3 tbsp and add a little more if needed. You want to add just enough to dissolve the corn starch. Pour cornstarch slurry into the boiling berry sauce and stir continuously. Sauce will begin to thicken. Remove from heat and refrigerate until cooled completely.
- Serve cooled berry sauce over cooled cheesecake squares. Can also top with a scoop of whipped cream if desired.
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