Mulberry Cheesecake Squares: A Springtime American Classic

Introduction

Spring in America heralds the arrival of fresh berries, and among them, mulberries stand out with their unique flavor and versatility. These Mulberry Cheesecake Squares combine the rich, creamy texture of classic cheesecake with the sweet-tart burst of mulberries, all atop a buttery graham cracker crust. Perfect for spring gatherings, picnics, or a delightful family dessert, this recipe brings together tradition and seasonal freshness in every bite.

Why Mulberries?

Mulberries are often overlooked in favor of more common berries, but they offer a distinct flavor profile that’s both sweet and slightly tart. Rich in vitamins and antioxidants, mulberries not only enhance the taste but also add nutritional value to your desserts. Their deep purple hue also provides a natural, vibrant color to the cheesecake, making it as visually appealing as it is delicious.

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• 2 tablespoons granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon (optional, for added brightness)

For the Mulberry Compote:

• 2 cups fresh or frozen mulberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

Equipment Needed

• 8×8-inch square baking pan
• Mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Saucepan
• Parchment paper

Instructions For mulberry cheesecake squares

Preparing the Crust:

1. Preheat your oven to 325°F (160°C). Line the baking pan with parchment paper.
2. In a bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes. Remove and let it cool while preparing the filling.

Making the Mulberry Compote:

1. In a saucepan, combine mulberries, sugar, and lemon juice.
2. Cook over medium heat for about 10 minutes until the berries release their juices and the mixture thickens slightly.
3. If a thicker compote is desired, mix cornstarch with a tablespoon of water and add to the saucepan, cooking for an additional 2 minutes.
4. Remove from heat and let it cool.

Preparing the Cheesecake Filling:

1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add sugar and continue beating until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and lemon zest.

Assembling and Baking:

1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Drop spoonfuls of the mulberry compote over the filling.
3. Use a knife or skewer to swirl the compote into the filling, creating a marbled effect.
4. Bake for 35–40 minutes, or until the center is set but still slightly jiggly.
5. Remove from oven and let it cool to room temperature.
6. Refrigerate for at least 4 hours, preferably overnight, before slicing into squares.

Tips for Success

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.
• Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
• Chill Thoroughly: Proper chilling ensures clean slices and the best texture.

Serving Suggestions

• Garnish: Top with fresh mulberries or a dollop of whipped cream.
• Pairing: Serve with a cup of herbal tea or a glass of dessert wine.
• Presentation: Dust with powdered sugar for an elegant touch.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs of mulberry cheesecake squares

Can I use frozen mulberries?
Yes, frozen mulberries work well. Thaw and drain excess liquid before using.

What can I substitute for graham crackers?
Digestive biscuits or vanilla wafers are good alternatives.

Can I make this gluten-free?
Use gluten-free graham crackers or cookies for the crust.

Why did my cheesecake crack?
Cracks can result from overmixing or sudden temperature changes. Ensure gradual cooling and avoid overbeating the batter.

Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time accordingly.

Mulberry Cheesecake Squares

Celebrate spring with these creamy mulberry cheesecake squares topped with fresh berry compote and a classic graham cracker crust.

• Mixing Bowl
• Electric mixer
• Saucepan
• 8×8-inch baking pan

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 2 tbsp granulated sugar
• 1/2 cup unsalted butter (melted)

Cheesecake Filling

• 16 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 2 eggs (large)
• 1 tsp vanilla extract
• 1 lemon (zest only)

Mulberry Compote

• 2 cups mulberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

1. Preheat oven to 325°F (160°C) and line the pan with parchment paper.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Let cool.

3. Combine mulberries, sugar, and lemon juice in a saucepan. Simmer for 10 minutes. Thicken with cornstarch if desired. Let cool.

4. Beat cream cheese and sugar until smooth. Add eggs, vanilla, and lemon zest. Mix until combined.

5. Pour filling over crust. Dollop compote and swirl with a knife. Bake for 35–40 minutes. Chill for at least 4 hours before slicing.

These bars are best served cold. You can prepare them a day in advance for better flavor and structure.

Dessert

American

cheesecake bars, mulberry cheesecake squares, spring dessert

Conclusion

These Mulberry Cheesecake Squares encapsulate the essence of spring with their vibrant flavor and color. Combining the creamy richness of cheesecake with the unique taste of mulberries, mulberry cheesecake squares dessert is both a nod to tradition and a celebration of seasonal produce. Whether you’re introducing mulberries to your family for the first time or revisiting a cherished favorite, this recipe is sure to delight.

More Cheesecake & Fruity Dessert Recipes to Try

• Love cheesecake bars? You’ll adore the no-bake No Bake Banana Pudding Cheesecake—cool, creamy, and full of Southern charm.
• Try the floral-meets-fruity Blackberry Pistachio Dream Bars for a sophisticated spring option.
• Go for a torch-kissed finish with elegant Vanilla Crème Brûlée Cheesecake Cupcakes—perfect for entertaining.
• If you love cream cheese treats with a twist, don’t miss these Churro Cheesecake Bars with cinnamon-sugar crunch.
• Pair your mulberry bars with seasonal favorites like Rhubarb Custard Bars—tangy, creamy, and nostalgic.
• Hosting a brunch? Add these to a dessert board with Peach Cream Cheese Cupcakes for summery flair.