These delicious lemon bars are perfect for a summer barbecue. They’re smooth and creamy, but not too sweet. The graham cracker crust is delicately crumbly and the cheesecake filling thickens up perfectly with lemon curd.
The “blackberry lemon bars” are a simple dessert that is easy to make. The recipe includes blackberries, lemon zest, and cream cheese.
For the last three days, I’ve been on a juice cleanse. That implies no solid food at all. None. I’m glad I prepared these blackberry lemon cheesecake bars a few days ago since they’re all gone now, otherwise I’d be in serious danger. These lemon cheesecake bars are very delicious. However, I believe I ate enough this past weekend to negate the cleanse’s health advantages…
Cheesecake bars: a step-by-step guide
These blackberry lemon cheesecake bars are really simple to prepare, despite the fact that they do need some assembling. The fundamental procedures for making these lemon cheesecake bars are as follows:
Make the crust: Combine graham crackers, butter, and sugar to make the crust. Simply combine all of the ingredients in a food processor and process until the result resembles sand. Bake until golden brown and aromatic, pressing the mixture into the prepared pan.
Make the blackberry swirl – I know it sounds out of order, but you need to make the swirl topping before the cheesecake filling because it has to cool completely before you can put it on top of these bars. Fresh blackberries, sugar, and water boiled down on the stove and filtered to eliminate any seeds make up the blackberry puree. Isn’t it simple?
Create the cheesecake filling – To make the creamy cheesecake filling, beat the cream cheese and sugar together until light and fluffy (this will take a few minutes). After that, add the remainder of the wet ingredients and continue to mix until everything is well combined.
Assemble the cheesecake bars and bake them — Fill the chilled crust with the cheesecake filling. Dollop the cooled blackberry puree on top of the cheesecake layer and swirl it around with the point of a knife or a toothpick. Bake until the filling in the blackberry lemon cheesecake bars is completely set. Before slicing and serving, let it chill fully in the fridge.
How do you keep lemon cheesecake bars fresh?
These blackberry lemon cheesecake bars should be stored in the fridge in an airtight container, just like ordinary cheesecake. However, you may eat them directly from the fridge! These bars will last approximately a week, but I really doubt they’ll make it that long.
Please leave a comment below if you have any queries regarding how to make these blackberry lemon cheesecake bars!
To make the crust
- 12 sheets graham crackers, processed in a food processor until crumbled (about 2 cups crumbs)
- a quarter cup of granulated sugar
- 6 teaspoons melted butter
For the pureed blackberries
- 6 ounces blackberries, fresh or frozen
- 1/4 cup white sugar, granulated
- 1 cup of water
To make the cheesecake:
- 16 oz. room temperature cream cheese
- 1/2 cup room temperature sour cream
- 2 big room-temperature eggs
- 1/2 cup white sugar, granulated
- Meyer lemon zest, 1 tablespoon
- 1 tablespoon Meyer lemon juice
- salt (1/4 teaspoon)
- Preheat the oven to 350 degrees Fahrenheit. Butter a 9′′x9′′ glass baking pan. Pulse the cookies in a food processor until they’re fully broken down into a fine crumb, then add the sugar and melted butter. Pulse the mixture a couple more times until it resembles wet sand. Dump the mixture into the pan and firmly press it into the bottom. For a lovely golden hue, bake for 8-10 minutes. Remove from heat and set aside to cool.
- Combine the blackberries, sugar, and water in a small saucepan over medium low heat. Cook for 8-10 minutes, or until the blackberries have broken down entirely. Place a fine mesh strainer over a bowl and squeeze through the liquid with a silicone spatula, discarding the particles. If the puree seems to be too thin, return it to the stove and bring to a boil for another minute. Allow to cool.
- Let’s go to the cheesecake! Reduce the oven temperature to 325°F and bring a teakettle of water to a boil.
- Cream together the cream cheese, sugar, and lemon zest in the bowl of your stand mixer or in a large mixing basin with a hand mixer until light and fluffy, approximately 3-4 minutes. Then, one at a time, add the sour cream and eggs, mixing thoroughly after each addition.
- Scrape the sides and bottom of the pan, then add the lemon juice and salt. To blend, stir everything together. Reassemble the ingredients and pour into the prepared pan.
- With a spatula, smooth the top of the cheesecake batter and sprinkle the blackberry puree over the top. Make a swirl design using a skewer or chopstick. Place both the square pan and the bigger pan in the oven. Pour enough boiling water into the bigger pan to fill it halfway up.
- Bake for 1 hour and 15 minutes, or until the center is no longer jiggling. Remove from the pan and let aside to cool entirely (approximately two hours).
More cheesecake desserts may be found at:
Brownies with Red Velvet Cheesecake
Bars of Cranberry Walnut Cheesecake
Cheesecake with Peanut Butter Cups
Brownies with Blackberries and Cheesecake
Pumpkin Gingersnap Mousse Cheesecake
Watch This Video-
The “no bake blackberry cheesecake bars” is a recipe that has been around for a while. It’s easy to make and has a nice lemon flavor.
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