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.
Pairs well with:
Berry Cheesecake Bars Recipe
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 sugar (25 g)
- 1/8 teaspoon ground cinnamon (0.625 mL)
- 9 sheets graham crackers
- 4 tablespoons unsalted butter, melted (60 g)
Filling Ingredients:
- 16 ounces cream cheese, room temperature (450 g)
- 2 eggs
- 2 lemons, zested and juiced
- 1/2 cup sugar (100 g)
- 3/4 cups fresh blueberries (110 g)
- 3/4 cups raspberries (110 g)
Directions
-
1Preheat the oven to 325 degrees F.
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2Spray an 8 by 8-inch baking pan with nonstick spray and line with parchment paper, making sure to leave some overhang.
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3Process 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.
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4Mix 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.
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5Bake 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.
Recipe Notes
For a cleaner cut, freeze the dessert slightly before slicing.
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.
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.