I’m all for easy yet delicious desserts. Beautiful, tasty desserts don’t need to be complicated and this recipe for Lemon Berry Cheesecake Bars is a perfect example. If you love cheesecake but don’t want to get out the springform pan and set up a water bath, you can still enjoy this easier and versatile version of cheesecake.
Exceptionally creamy and rich, just tangy enough with bright lemon flavor, and bursting with summer berries – each bite is divine. Whether you are looking for a crowd-pleasing dessert for a potluck or picnic, an amazing dessert for company, or a special treat for your family, this will be the recipe you will come back to time and time again. Each scrumptious bite will remind you of a sunny afternoon, when life is easy and it seems summer will last forever!
Lemon Berry Cheesecake Bars
Ingredients
For the Berries
- 1 cup fresh strawberries, stems removed and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- ¼ cup sugar
- 2 tablespoons lemon juice
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup confectioner's sugar
- ½ cup unsalted butter, room temp
- ½ teaspoon salt
- 2 tablespoons grated lemon zest
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- Zest of one lemon
- 3 eggs, room temperature
Instructions
For the Berries
- Combine all ingredients in a small saucepan and simmer until thickened and slightly reduced to a jammy consistency.
- Chill thoroughly before using.
Shortbread Crust
- Preheat the oven to 325° convection.
- Spray a 9×13 inch baking dish with non-stick cooking spray.
- Add the crust ingredients to a food processor and pulse until mixture resembles coarse meal.
- Transfer to prepared baking dish and press evenly into the bottom. A one cup measuring cup works well for this step.
- Bake for 15 minutes.
Cheesecake Filling
- In a stand mixer with paddle attachment, beat room temperature cream cheese on medium speed until smooth and creamy.
- Add sugar and combine well.
- Add sour cream, vanilla extract, salt, lemon juice and zest and mix well, scraping down the bowl as needed.
- Add eggs one at a time until well incorporated, but do not overbeat. You do not want to whip too much air into the filling.
- Pour half of the filling over the baked crust and spread evenly.
- Dollop half (about ¾ cup) of the cooled berries randomly over the cream cheese filling and swirl with a skewer of knife.
- Top with remaining cream cheese mixture, carefully spread evenly and repeat with remaining berries.
- Bake for about 40 minutes at 325° convection. The cheesecake bars are done when edges are puffed and lightly browned and the center still seems a little jiggly.
- Cool and chill thoroughly before cutting. Loosen all around the edges with a spatula and cut any size you like. Use a small, sharp knife dipped in hot water to cut the bars. Wipe the water off of the knife before cutting.
- To serve, garnish with fresh berries (optional).