Description
These Blackberry Lemon Bars offer a delightful combination of tart and sweet with a creamy, lemon-infused cheesecake layer swirled with fresh blackberry puree on a buttery graham cracker crust. Perfect for a refreshing dessert, they are baked to a smooth, fluffy finish and beautifully garnished with fresh fruit.
Ingredients
Scale
Blackberry Puree
- 6 ounces blackberries (fresh or frozen)
- 1/4 cup granulated white sugar
- 1/4 cup water
Graham Cracker Crust
- 2 cups graham cracker crumbs (from 12 full sheets of crackers)
- 1/4 cup granulated sugar
- 6 tablespoons salted butter (melted)
Cheesecake Filling
- 2 (8-ounce) packages cream cheese (room temperature)
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (or more, to taste)
- 1/2 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup fresh lemon juice
Garnish
- Blackberries (fresh)
- Lemons (fresh, sliced or zested)
Instructions
- Preheat and prepare ingredients: Preheat your oven to 350°F (175°C). Set the cream cheese, sour cream, and eggs on the counter to come to room temperature, which helps ensure smooth mixing and prevents curdling.
- Make the blackberry puree: In a small saucepan, combine blackberries, 1/4 cup sugar, and water. Bring to a boil over high heat, boiling for 2-3 minutes while stirring occasionally. Reduce heat to medium and continue stirring every few minutes for 5-8 minutes, mashing the berries to break them up and thicken the syrup. Set aside to cool or refrigerate.
- Prepare the graham cracker crust: Pulse graham crackers into fine crumbs using a food processor, or crush manually with a rolling pin. Mix the crumbs with 1/4 cup sugar and melted butter until fully moistened and resembling wet sand.
- Bake the crust: Line an 8×8-inch pan with foil or parchment paper for easy removal, if desired. Press the crumb mixture firmly into the bottom of the pan using the bottom of a glass. Bake at 350°F for about 9 minutes. Remove and set aside to cool. Lower oven temperature to 325°F.
- Mix the cheesecake filling: In a large bowl or stand mixer, beat cream cheese, 1/2 cup sugar, salt, and lemon zest on high speed for 3-4 minutes until light and fluffy, scraping down sides as needed.
- Add sour cream, eggs, and lemon juice: Beat in the sour cream until combined. Incorporate the eggs one at a time, mixing well after each addition. Add the lemon juice and beat until smooth and evenly mixed.
- Assemble the bars: When the cooled crust is no longer hot, pour the cheesecake mixture over it and smooth with a spatula.
- Swirl in blackberry puree: Drop spoonfuls of the blackberry puree over the cheesecake filling. Use a sharp knife to gently swirl the puree into the cheesecake, ensuring the white cheesecake is still visible for a marbled effect.
- Bake the bars: Bake at 325°F for 55-60 minutes, watching closely near the end. The cheesecake should only jiggle slightly in the center and not be liquidy. Remove from oven when centers are almost set but still a bit wobbly and before the top browns.
- Cool and chill: Let the bars cool at room temperature for at least one hour, then refrigerate covered for at least 3 hours to fully set. Garnish with fresh blackberries and lemon slices or zest before serving.
Notes
- Using room temperature ingredients helps create a smooth, creamy cheesecake texture without lumps.
- Adjust lemon zest to taste for a stronger lemon flavor if desired.
- Swirling the blackberry puree carefully ensures a balanced marbling effect and flavor contrast.
- Line the pan with foil or parchment to make cutting and serving easier.
- Keep an eye on the baking time, as overbaking can cause cracks or drying out.
- These bars are best served chilled but can be brought to room temperature before serving for softer texture.