When summer hits, it’s time to switch gears and make chilled desserts.
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.
And remember to use room temperature cream cheese.
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.
Nothing beats a slice of creamy cheesecake bar loaded with summer berries.
I love it that it is painless to make, and the end result is always worth the efforts.
What’s more, it makes a gorgeous looking dessert for your summer parties and get-together.
Enjoy!
This Recipe Goes 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)
Instructions
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Preheat the oven to 325 degrees F.
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Spray 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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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.
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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.
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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.
Recipe Notes
For a cleaner cut, freeze the dessert slightly before slicing.
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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.