What Are Cheesecake Bars?
These cheesecake bars are a perfect chilled dessert, great for when summer hits.
Though these Berry Cheesecake Bars require the oven, it spends 3 hours in the refrigerator to set up and becomes a creamy treat.
The lemon juice and zest are a must – it balances out the tartness of the raspberries and enhances the blueberry flavor.
Plus, it’s an essential summer ingredient that brightens up any recipe.
Ingredients for Cheesecake Bars
- Sugar
- Graham Crackers
- Cinnamon
- Lemon zest
- Butter
- Cream cheese
- Blueberries
- Raspberries
Cook’s Tips
- Remember to use room temperature cream cheese, as chilled cream cheese results in a lumpy batter.
- If you are short on time, place the cheese in a microwave-safe dish and heat for approximately 30 seconds, just until soft.
Frequently Asked Questions
How Long Do Cheesecake Bars Last?
Cheesecake lasts up to 5 days in the fridge. You should keep it in a tight container for best results, or freeze it.
Can Cheesecake Sit Out?
Cheesecake should not be left at room temperature for more than 6 hours.
How Many Calories?
This recipe has 272 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served as dessert. For a great summer party, I recommend the following recipes.
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Berry Cheesecake Bars
Berry Cheesecake Bars - a sweet and delicious dessert topped with fresh berries. Perfect for the summertime and comes together easily!
Ingredients
Crust Ingredients:
- 2 tablespoons (25 g) sugar
- 1/8 teaspoon (0.625 mL) ground cinnamon
- 9 sheets graham crackers
- 4 tablespoons (60 g) unsalted butter, melted
Filling Ingredients:
- 16 oz. (450 g) cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- 1/2 cup (100 g) sugar
- 3/4 cups (110 g) fresh blueberries
- 3/4 cups (110 g) raspberries
Instructions
- Preheat the oven to 325°F (160°C).
- Spray an 8 by 8-inch baking pan with nonstick spray and line with parchment paper, making sure to leave some overhang.
- Process all the crust ingredients in a blender or food processor until it looks sandy. Pour the mixture into the baking pan and pat gently to create an even layer. Bake the crust for 12 minutes; then transfer to a rack to cool.
- Mix the cream cheese, eggs, lemon zest and juice and sugar in a blender or food processor. Pour the mixture over the cooled crust and top with berries.
- Bake for 35 minutes. Remove from the oven, cool completely and then refrigerate for 3 hours. Use the parchment to lift the cheesecake from the pan, slice and serve.
Notes
For a cleaner cut, freeze the dessert slightly before slicing.
Nutrition Information
Serving Size
12 peopleAmount Per Serving Calories 272Total Fat 18gSaturated Fat 10gCholesterol 78mgSodium 202mgCarbohydrates 23gFiber 1gSugar 15gProtein 4g
Liz
These are so perfect for summer! Easy to make, and fresh and refreshing! A go-to recipe for sure!
Maureen
Would it possible for me to use this filling for the cheese tart instead. Do you have any recipe for blueberry cheese tart ?
Rasa Malaysia
I don’t have the recipe but it sounds super yummy!
Stephanie Lethlean
(Amazing), followed recipe to a T and this was sooo good,def a keeper for many more years to come.
Rasa Malaysia
Awesome.
Michelle
I found this recipe to be too large for an 8×8 so I used a 7×10.5 . Also crumbled graham crust instead of pressed. DELISH!
Rasa Malaysia
Awesome!
Susan Greenall
HI how many digestive biscuits will I need for the crust? Could you please give me the measurement in grams as we don’t have Graham crackers here in Australia.
Thank you!
Rasa Malaysia
I am sorry but I don’t know for sure without trying out the digestive biscuits.
Tash
You will need 170 grams and you may want to add a pinch of cinnamon to the biscuits.
Lynn
I’d use a whole pack.
J
Hi,
Could you tell me the amount of graham crackers needed if using from a box? In cups, please. Thanks!
Tash
Half cup and 2 tablespoons.
Sonia Uddin
I am not sure what I did wrong, I did exactly what I thought the recipe called for, but the cheesecake was to tart, the lemons added a very lemony taste. Almost sour.
Tash
Try using 2-3 tablespoons of lemon juice, if too much is used it will come out bitter and use the zest from one lemon.