Ingredients
✓ 2 sheets graham crackers
✓ 3 tablespoons granulated sugar
✓ pinch of salt
✓ 120 millilitres unsalted butter, melted
✓ 240 millilitres heavy cream, cold
✓ 225 grams full-fat cream cheese, room temperature
✓ 115 grams powdered sugar
✓ 60 millilitres sour cream, room temperature
✓ 1 teaspoon vanilla extract
✓ 1 teaspoon fresh lemon juice
✓ 150 grams mixed fresh berries (strawberries, blueberries, raspberries)
✓ 1 tablespoon fresh lemon juice
✓ 15 grams granulated sugar
✓ 1 teaspoon vanilla extract
Instructions
✓ Crush graham crackers into fine crumbs using a food processor or by placing in a plastic bag and crushing with a rolling pin
✓ Mix crumbs with 3 tablespoons sugar and a pinch of salt
✓ Add 120ml melted butter and press mixture firmly into the bottom of a 9×9-inch pan
✓ Chill crust for 30 minutes
✓ Whip 240ml cold heavy cream until soft peaks form
✓ Beat 225g cream cheese with 115g powdered sugar until light and fluffy
✓ Fold in 60ml sour cream, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice
✓ Pour filling over crust and smooth the top
✓ Mash 150g mixed berries with 1 tablespoon lemon juice, 15g sugar, and 1 teaspoon vanilla extract
✓ Swirl berry mixture gently into the cheesecake filling using a knife
✓ Chill for at least 4 hours or until set
✓ Cut into 16 bars before serving
Notes
For best results, ensure all ingredients are at room temperature before mixing. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
Nutrition
- Calories: 230
- Sugar: 17
- Sodium: 50
- Fat: 13
- Carbohydrates: 25
- Fiber: 1
- Protein: 4