Blackberry Cheesecake Bars #desserts #cheesecake

Blackberry Cheesecake Bars #desserts #cheesecake

Make proper acquaintance with the most lovely sweet to rise up out of my stove all year. That is to say, truly… how rich and smooth and swirly and dazzling do these blackberry cheesecake bars look?! Difficult to accept, yet they taste far and away superior to they show up.

There are three sections to this formula: the graham saltine outside layer, the velvety cheesecake filling, and the crisp blackberry whirl. I realize that presumably seems like a great deal of steps, however I guarantee, every one is entirely simple and clear. Furthermore, I'm going to talk you through each progression, and am constantly here in the event that you have extra inquiries.

Time to discuss the filling. You're going to need cream cheddar, eggs, egg yolks, sugar, flour, new lemon juice, and lemon get-up-and-go. Overly essential fixings! When the filling is gathered, you can pour it over the readied outside layer.

Simple, exquisite, thus flavorful, these Blackberry Cheesecake Bars are certain to be on overwhelming turn throughout the entire Summer.

Also try our recipe White Chocolate Raspberry Swirl Cheesecake

Blackberry Cheesecake Bars #desserts #cheesecake

Creamy Lemon Blackberry Cheesecake Bars! Easy, convenient, and so delicious. Creamy and rich, these taste just as good as regular cheesecake but MUCH easier to make.

For the Crust:

  • 2 and 1/4 cups graham crackers, pulsed into crumbs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, melted

For the Lemon Cheesecake Filling:

  • (4) 8 ounce blocks of full-fat cream cheese, very soft
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs plus 2 egg yolks, at room temperature
  • 2 teaspoons fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 and 1/2 tablespoons all-purpose flour

For the Fresh Blackberry Swirl:

  • 1 cup fresh blackberries
  • 1/4 cup granulated sugar


  1. Preheat oven to 350 degrees (F).

For the Crust:

  1. Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside.
  2. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter and stir well to combine. Press down evenly into prepared pan. Bake in preheated oven for 10 minutes; set aside to cool.

For the Lemon Cheesecake Filling:

  1. In a large bowl using a handheld electric mixer (or in the bowl of a standmixer fitted with the paddle attachment) beat the cream cheese until completely smooth, scraping down the sides of the bowl as needed; about 3 minutes. Add in the sugar, eggs, and egg yolks and beat until smooth and creamy; about 2 minutes. Turn the mixer off. Using a rubber spatula, fold in the lemon zest and lemon juice, stirring until combined. Quickly fold in the flour, stirring just until combined. Pour the cheesecake batter on top of the partially baked crust. Set aside to make your blackberry swirl.
  2. For the Fresh Blackberry Swirl:
  3. In a small food processor or blender, puree the blackberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar.


  1. Spoon the blackberry mixture on top of the unbaked cheesecake layer, a few dollops at a time. Use a skewer to swirl the mixture gently.
  2. Bake for 35-40 minutes, or until the cheesecake layer is set at the edges and only slightly wiggly in the center. Place the pan of cheesecake bars on top of a wire cooling rack and cool at room temperature until the pan is no longer hot.
  3. Place cheesecake bars in the fridge until completely cooled, about 2 hours. When ready to serve, use the overlapped aluminum foil to lift the cheesecake out and onto a large cutting board.
  4. Cut cheesecake into 16 bars and serve.

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