This starts as an ordinary baked cheesecake in a square pan. The difference is what happens after it chills: it is lifted out and cut into twelve firm cubes, each keeping its graham base.
Every skewer takes one cube, a strawberry, two blueberries and a blackberry, with mint on the platter. They go back into the refrigerator until serving.
Threading One Skewer
Twelve skewers, each with the same four components in the same order.
What goes into one skewer
Cheesecake cube
One cube with its graham base still attached.
Strawberry
Hulled, threaded flat side toward the cheesecake.
Blueberries
Two, threaded next.
Blackberry
One at the top of the skewer.
Garnish the platter with mint and keep the skewers chilled until serving.
How to Make It
Pan lined, oven at 325°F
Heat the oven to 325°F and line an 8-inch square pan with parchment.
Crumb base pressed
Mix the graham crumbs and melted butter and press firmly into the pan.
Filling beaten
Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time, followed by the vanilla and sour cream.
Baked to a slight wobble
Pour over the crust and bake 30 to 35 minutes, until the centre is set with a slight wobble.
Chilled and cubed
Cool completely, then refrigerate at least 3 hours. Lift from the pan and cut into 12 firm cubes, keeping the crumb base attached.
Threaded with berries
Thread one cheesecake cube, one strawberry, two blueberries and one blackberry onto each skewer. Garnish with mint and keep chilled until serving.
Ingredient Notes
- Cream cheese
- Sixteen ounces, enough for a shallow bake that cuts into cubes rather than slices.
- Fresh berries
- Twelve strawberries, 24 blueberries and 12 blackberries: one skewer's worth each.
- Graham crumbs and butter
- A cup and a half of crumbs with five tablespoons of melted butter, pressed firmly so the base holds.
Success Tips
- Wipe the knife between cuts so the cheesecake cubes keep clean edges.
- Thread the cube first and the berries after, so the heaviest piece sits at the bottom of the skewer.
- Hull the strawberries flat so they sit snugly against the cheesecake cube.
Why This Recipe Works
- A square pan gives straight edges that cut into even cubes with no waste.
- Three hours of chilling firms the filling enough to thread without cracking.
- Pressing the crumb base firmly keeps it attached to each cube on the skewer.
- Whole berries, rather than compote, keep the skewers dry and neat to hold.
Serving Ideas
Lay the skewers in a row on a cold platter with mint tucked between them, straight from the refrigerator.
Storage and Reheating
Refrigerate
Keep the assembled skewers at 40°F or below and do not leave them at room temperature for more than 2 hours.
Frequently Asked Questions
Is the cheesecake baked or no-bake?
Baked, then chilled for at least 3 hours and cut into cubes.
Can I make them ahead?
Bake and chill the cheesecake ahead, then thread the skewers close to serving and keep them cold.
