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
- Graham Crackers
- Lemon zest
- Cream cheese
- 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
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 sheets graham crackers
- 4 tablespoons unsalted butter, melted
- 16 oz. cream cheese, room temperature
- 2 eggs
- 2 lemons (zested and juiced)
- 1/2 cup sugar
- 3/4 cups fresh blueberries
- 3/4 cups raspberries
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These are so perfect for summer! Easy to make, and fresh and refreshing! A go-to recipe for sure!
Would it possible for me to use this filling for the cheese tart instead. Do you have any recipe for blueberry cheese tart ?
I don’t have the recipe but it sounds super yummy!
(Amazing), followed recipe to a T and this was sooo good,def a keeper for many more years to come.
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!
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.
I am sorry but I don’t know for sure without trying out the digestive biscuits.
You will need 170 grams and you may want to add a pinch of cinnamon to the biscuits.
I’d use a whole pack.
Could you tell me the amount of graham crackers needed if using from a box? In cups, please. Thanks!
Half cup and 2 tablespoons.
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.
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.