Description
These easy cheesecake bars feature a buttery graham cracker crust, creamy lemon cheesecake filling, and a juicy triple berry topping. Perfect for spring gatherings, brunch, or whenever you need a bright, crowd-pleasing dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- Zest from 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, pinch of salt, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add 1/2 cup sugar and beat again. Mix in eggs one at a time, scraping the bowl after each. Add lemon juice, lemon zest, and vanilla extract. Beat until just combined.
- Spread the cheesecake mixture over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
- In a small saucepan, combine blueberries, raspberries, blackberries, 2 tablespoons sugar, cornstarch, and optional lemon zest. Cook over medium heat, stirring often, until berries are juicy and slightly thickened (about 3-5 minutes). Let cool for 5 minutes.
- Spoon the berry mixture evenly over the cheesecake layer. Swirl with a toothpick for a marbled effect if desired.
- Bake at 325°F (163°C) for 35-40 minutes, until edges are set but center still jiggles slightly. Tent with foil if browning.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours (overnight is best).
- Lift bars out using parchment, slice into 16 squares with a sharp knife, wiping between cuts for clean edges.
Notes
For best results, use room temperature cream cheese and eggs. Chill bars thoroughly before slicing for clean edges. You can use frozen berries (thawed and drained) if fresh aren’t available. To make gluten-free, use gluten-free cookies for the crust. Bars can be made ahead and taste even better after chilling overnight. Store covered in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 220
- Sugar: 16
- Sodium: 140
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: cheesecake bars, lemon cheesecake, berry dessert, spring dessert, easy cheesecake, triple berry bars, brunch dessert, picnic dessert