These bright blackberry lemon cheesecake bars are so creamy, fresh, and fruity. They’re a perfectly pretty dessert for a baby shower, for Mother’s Day, for a girl’s night in. I love how summery they are but honestly, I’d eat these any time of year. The tartness of the fruit is the perfect contrast to the creamy filling. Leave plenty of time for chilling! They aren’t fast, but man are they worth it. The super thick graham cracker crust is heaven. Originally published July 24, 2014.
Table of Contents
- Why you’ll love this recipe for Lemon Cheesecake Bars
- Ingredients for Blackberry Cheesecake Bars
- How to make Lemon Cheesecake Bars
- Tips for making Lemon Blackberry Bars
- How to serve Blackberry Lemon Bars
- How to store Lemon Blackberry Cheesecake Bars
- More amazing cheesecake recipes
- Blackberry Lemon Bars Recipe
So I’m going to a BlogHer conference this afternoon. I’ve never been to a blog conference, and if you told me 6 months ago I’d be going, I would have laughed at you.
I’m not nervous at all or anything. Just ask Eric. He hasn’t had to listen to me freak out about the fashion bloggers, not once.
Why you’ll love this recipe for Lemon Cheesecake Bars
Ingredients for Blackberry Cheesecake Bars
Here’s a list to make sure you’ve got everything you need for these bars. Scroll down to the recipe card at the bottom of the post for complete instructions!
- Blackberries, fresh or frozen
- Granulated white sugar
- Graham crackers
- Salted butter
- Cream cheese
- Kosher salt
- Eggs
- Lemons
How to make Lemon Cheesecake Bars
Here’s a quick overview of how to make these bars. Make sure to scroll down to the recipe card at the bottom of the post for complete instructions!
- To make the blackberry puree, combine blackberries, sugar, and water in a small saucepan and bring to a boil. Boil, then lower the heat to medium. Continue to stir until thickened, breaking up the blackberries with the back of your spoon. Set aside to cool on the counter or in the fridge.
- Meanwhile, make the graham cracker crust. Pulse the graham crackers in a food processor until they are very fine crumbs. Add the sugar and melted butter to the food processor and pulse.
3. Line an 8×8 inch pan with foil or parchment paper, if you want. Use the bottom of a glass to press the crumb mixture into the bottom of the pan. Bake, then set aside to cool. Lower the oven temperature.
4. Beat together the cream cheese, sugar, salt, and lemon zest with a hand mixer, then add the sour cream, eggs, and lemon juice, beating until smooth after each one.
5. Once your graham cracker crust is slightly cooled, pour the cheesecake filling into the pan and smooth it out with a spatula. Use a spoon to dollop the blackberry puree all over the cheesecake. Use a sharp knife to swirl it together. Don’t go too crazy, you still want to be able to see the cheesecake batter and the blackberry swirl separately and not just a purple-y mess.
6. Bake until set, but not brown. Let cool for at least an hour before putting it in the fridge. Refrigerate, covered. Garnish with lemons and blackberries.
Making this recipe for Lemon Cheesecake Bars in advance
These are a perfect make-ahead dessert! You can completely prepare them and leave them in the fridge until you’re ready to serve them. I recommend serving them within 2-3 days for the best consistency.
Tips for making Lemon Blackberry Bars
Here are a few of my favorite tips for making these bars perfectly every time.
- If you don’t like blackberry seeds, strain the puree through a mesh sieve after it cools down. I like the texture they add but if you don’t, do this extra step.
- When you dollop on and swirl in the blackberry puree, don’t go overboard. You want to be able to see the blackberry puree on top, so just swirl your knife around a few times.
- Got extras? Freeze these babies for later. You can freeze the whole pan up to 2-3 months in advance, or you can cut them and freeze individual bars. Either way, make sure that they’re tightly wrapped.
How to serve Blackberry Lemon Bars
I like my cheesecake straight from the fridge. Room temperature is fine too, but at some point we’re playing around with food safety and also, texture. If you serve these bars cold the cheesecake will be nice and firm. It’s also much easier to slice this way!
How to store Lemon Blackberry Cheesecake Bars
Store these bars in the refrigerator for 3-4 days. And, amazing news, these freeze super well. Just make sure they’re wrapped in plastic and then inside a ziplock or a tupperware. I’ve never done this because they never last that long at my house, but cheesecake is perfect for freezing. Then treat yourself later. Lucky future you!
More amazing cheesecake recipes
Classic Cheesecake Recipe << all the New York style richness your heart desires
No Bake Cheesecake Parfait Bar << this is great for parties! Self-serve. Love this stuff.
Oreo Cheesecake Bars << perfect cheesecake texture, ALL the oreos
Sensationally Smooth Chocolate Cheesecake << every chocolate lover’s dream!
No Bake Salted Caramel Cheesecake with Caramelized Bananas << need I say more?
No Bake Dulce de Leche Cheesecake with Caramelized Peaches << this one’s for you guys in Australia. I can only dream of fresh peaches right now.
Berry Cheesecake Baklava << love baklava and cheesecake? Here’s your mashup
Creamy and Colorful Ube Cheesecake Bars from Hummingbird High
Funfetti Cheesecake Bars from Chenee Today
Almond Cheesecake Bars from Tornadough Alli
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Blackberry Lemon Bars
Ingredients
For the blackberry puree:
- 6 ounces blackberries, fresh or frozen
- 1/4 cup granulated white sugar
- 1/4 cup water
For the crust:
- 2 cups graham cracker crumbs, 2 cups crumbs, 12 full sheets of crackers
- 1/4 cup granulated sugar
- 6 tablespoons salted butter, melted
For the cheesecake:
- 2 8-oz packages cream cheese, room temperature
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest, or more
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/4 cup lemon juice, fresh
- blackberries and lemons, fresh, to garnish
Instructions
- Preheat the oven to 350 F. Set your cream cheese, sour cream, and eggs on the counter.
- Start with the blackberry puree. In a small saucepan, combine blackberries, 1/4 cup sugar, and water. Turn the heat to high and bring to a boil. Boil for 2-3 minutes, stirring occasionally, then lower the heat to medium. Continue to stir every now and then for 5-8 minutes. Break up the blackberries with the back of your spoon. The syrup should be thickened. Set aside to cool, or throw it in the fridge.
- Meanwhile, make the graham crackers crust. Pulse the graham crackers in a food processor (or smash them with a rolling pin) until they are very fine crumbs. Add the sugar and melted butter to the food processor (or mix it in a bowl) and pulse until it looks thoroughly moistened, like wet sand.
- Line an 8×8 inch pan with foil or parchment paper, if you want. (you don’t have to, it’s just easier to cut if you can lift it out.) Use the bottom of a glass to press the crumb mixture into the bottom of the pan (not up the sides). Bake at 350 F for about 9 minutes. Set aside to cool. Lower the oven temperature to 325 F.
- In a large mixing bowl or stand mixer, beat together the cream cheese, sugar, salt, and lemon zest. Beat on high for 3 or 4 minutes, scraping down the sides and bottom at least twice. You want the cream cheese to get high and fluffy.
- Add the sour cream and beat. Add the eggs in one at a time, beating in between. Add the fresh lemon juice and beat until smooth.
- Once your graham cracker crust is not too hot to touch, pour the cream cheese mixture into the pan. Smooth it out with a spatula.
- Use a spoon to dollop the blackberry puree all over the cheesecake. Use a sharp knife to swirl it together. Remember, less is more. You want to be able to see the white cheesecake on top, not just blackberry.
- Bake at 325 F for 55-60 minutes. Keep a close eye on it toward the end. When you shake the pan, the center should not be jiggling any more than the outside edges. (The cheesecake will definitely jiggle, it’s not completely set yet. Just make sure it’s not sloshy in the middle.) If the cheesecake starts to brown on top, definitely take it out.
- Let cool for at least an hour before putting it in the fridge. Refrigerate for at least 3 hours, covered. Garnish with lemons and blackberries.
Make this all the time now, and everyone always loves it. I double the recipe sometimes when I’m feeding a larger group.
Wonderful delicious, easy cheesecake which made good use of my fresh blackberries! I substituted ginger snaps for the graham crackers- worked great.
ooh love the idea of using gingersnaps Jean! Great suggestion! Thanks for commenting :)