Print

Creamy Blackberry Lemon Cheesecake Bars

blackberry lemon cheesecake bars - featured image
Print Recipe

These creamy blackberry lemon cheesecake bars feature a buttery shortbread crust and a luscious, tangy filling with a fresh blackberry swirl. Perfect for spring and summer gatherings, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups shortbread cookie crumbs (or graham cracker crumbs if preferred)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons lemon zest (about 2 medium lemons)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 1 cup fresh blackberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang.
  2. In a medium bowl, mix shortbread cookie crumbs with melted butter and sugar until mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally until berries break down and mixture thickens slightly. Remove from heat and strain through a sieve to remove seeds if desired. Let cool.
  4. Using an electric mixer, beat softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, vanilla extract, and sour cream until fully combined.
  5. Pour half of the cheesecake filling over the baked crust. Spoon half of the blackberry puree over the filling in dollops. Use a toothpick or knife to gently swirl the berries into the filling. Repeat with remaining filling and blackberry puree.
  6. Bake for 35-40 minutes until edges are set but center jiggles slightly when shaken. Avoid overbaking.
  7. Cool bars to room temperature, then refrigerate for at least 4 hours or overnight to set.
  8. Use parchment overhang to lift bars out of pan and cut into squares. Clean knife between cuts for neat edges.

Notes

Let cream cheese soften at room temperature for at least an hour to avoid lumps. Use a gentle hand when swirling blackberry puree for pretty marbling. Avoid overbaking to prevent cracks and dryness. Chill bars overnight for best texture and clean slicing. Frozen blackberries can be used if thawed and drained. For gluten-free crust, substitute almond flour. For dairy-free, use dairy-free cream cheese and coconut yogurt.

Nutrition

Keywords: blackberry cheesecake bars, lemon cheesecake bars, shortbread crust, easy dessert, summer dessert, creamy cheesecake, berry swirl

Find it online: https://snappyspoon.com/creamy-blackberry-lemon-cheesecake-bars-recipe-easy-homemade-dessert/