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.
I’ve made these bars 3 times now. They are my favorite blackberry recipe!! Thank you Karen
I’m so happy to hear that Carrie! Blackberries are just the best right :) Thanks for commenting!
Oh my lanta! I realize this recipe is a really old post but I hope you still see comments on it.Â
I recently got some fresh blackberries from my yard and did a google search for blackberry recipes. This one caught my eye because I also LOVE lemon. Many recipes involving lemon are not usually lemony enough for me. This one was AMAZING! Perfectly tart and sweet at the same time. This recipe is a major keeper. I cannot rave about it enough!
Hi Brigette, yes I totally see the comments on my old posts! I’m happy you are loving the cheesecake bars! You are so lucky to have blackberries in your yard. I grew up with a vine out back and have only come to realize as an adult just how spoiled I was. Thank you so much for coming back to review!
I just made these today for my Birthday Cake. Wow, they were amazing! Even my husband, who doesn’t really like cheesecake, gobbled it up. Â And all of my kids thought they were delicious! I grew up with a huge blackberry bush and lemon trees in my yard so this flavor combo had me thinking about home. Thanks for the recipe, it made my birthday extra special.
Happy birthday Mauri! I’m so glad you got to have such a nostalgic treat for your birthday :) I grew up with blackberries in the yard too, it is the best! So glad you all loved the recipe! Thanks for the note!
The best thing I’ve ever baked! I discovered a huge blackberry bush at my bf’s house and had to make a cobbler! There were so many left over so I went searching for another unique way to use the fresh berries . WOW I can not recommend this enough, put in the time and it’s soooo worth it.Â
Okay first of all, I’m moving in on your boyfriend because I want that bush in the backyard. So watch out. ;) And second, yaaaay so glad you liked the cheesecake! Thank you so much for taking the time to comment!
Hi, I have made this recipe before and LOVED it! I’m craving these bars but I only have blueberries in the house, no blackberries. Do you think they would be an okay substitute? And if so, should I cut the sugar anywhere? Thank you so much :)
Hey Stephanie! Yeah you could totally substitute blueberries! I wouldn’t change anything at all. Enjoy!
Perfect lemon cheesecake slice, I wanted a plain lemon cheesecake slice so I left out the blackberries and this turned into the perfect lemon cheesecake slice. Thank you so much for sharing the recipe, it’s an absolute winner. I made it for a new years party along with a chocolate mouse cake slice and everyone loved the cheesecake slice. I’m sure the blackberry version would be delicious too.
These look so awesome! I’m trying to make some for Thanksgiving. There are going to be a lot of people there so I decided to double the recipe. I am fairly certain I got everything right but the consistency of my cheesecake looks too loose and when I put the blackberry puree on top most of it sank into the cheesecake. I just put it in the oven and I’m hoping it will still be alright. Even if all the blackberries are inside I’m sure it will still taste great!
Hey Bre! I’m so sorry your blackberries sunk! Let me know how it turns out. I’m not sure if they will rise , I doubt it since the fruit is heavier than the cheesecake. I’m not sure what to tell you, doubling the recipe shouldn’t have made any difference! I hope they taste great!
These were amazing. I made them for dessert and it made our night! Such a treat. They were not too sweet, just right. Loved them. Will definitely be making these again, and soon. yummy!
That is awesome Jessica! I love a success story like that! Hard to beat cheesecake. Thanks for the comment!
Gorgeous! And how delicious were they?! :)
These looked amazing so I actually made them. However,they are still in the oven 2 hours later, trying to set in the middle! Followed the recipe perfectly, have no idea what I did wrong. Sort of disappointed…
I’m so sorry they didn’t work out for you Jill! They are not supposed to be completely set when you take them out of the oven, the whole cheesecake should wiggle a little bit when you shake it. I’ve changed the recipe, hopefully it makes it more clear.
I hope you had a great time!! I can be all full of nerves too when it comes to things like that. I think I actually started to feel a little panic attack coming on, on your behalf as I was reading this. ; ) But then I came back down when you started talking about the bars, which sound amazing!!
I hope you had a great time at the conference Karen! I’m sure everyone loved you and that you looked beautiful! These blackberry lemon cheesecake bars look amazing! So creamy and those beautiful berries in them are the perfect touch!
These look amazing! Love your site – your prosciutto chicken is a new fave! Following for sure!
Thank you Stephanie! Gosh wouldn’t that be a perfect meal? That prosciutto chicken followed up with these beauties? Sounds like a perfect meal for company. Thanks for stopping by Stephanie!
Karen, please stuff one of these in my mouth. Right. Now. :)
These are beautiful…your photography is beautiful…you are beautiful! So wonderful to get a glimpse into your home where all this food magic happens!
DANG girl!! These bars look absolutely amazing!!!! I hope you had a blast at BlogHer! I went to BHF but wasn’t able to get away to this one. Can’t wait to make these bars, pinned! xo!