Fresh, fruity, sweet, and oh so creamy! These summery swirly berry cheesecake bars are low effort cheesecake to make, but so delicious and perfect for any time of the year.
If you love summer berries as much as I do, you need to make these cheesecake bars ASAP. These berry cheesecake bars are also perfect for you who love to bake a cheesecake but don’t feel like preparing the springform pan or building a water bath. Yes, you can bake this cheesecake without a water bath!
They have a classic graham cracker base, topped with a silky lemon cream cheese filling, and finished with a beautiful marbled swirl of berry compote. I really can’t choose between blueberry and raspberry, so I make it half blueberry and half raspberry. They turned out so beautiful and also so delicious!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THESE BERRY CHEESECAKE BARS
- Easy, beautiful, and so delicious, these lemon berry cheesecake bars are sure to be on repeat all summer long.
- These are so perfect for summer, but they are also great for any time of the year.
- Creamy lemon filling and jammy berry swirl!
- Cheesecake is known for being rich and decadent, but the berry swirl on top makes it refreshing too!
- It’s a citrus + berry combo! Honestly the best flavor combo. It’s sweet but fresh!
- This recipe could be a template (citrus + berry compote).
INGREDIENTS NEEDED & NOTES
Cream cheese – This is the star ingredient of this recipe! Make sure you’re using bricks of full-fat cream cheese and not the cream cheese spread. I love full-fat original brick cream cheese because they always make a super nice cheesecake.
Heavy cream – This will do the job of loosening the cream cheese.
Eggs – The cheesecake bars would fall apart without an egg. Eggs hold the cheesecake together and also help to enhance the cake’s creamy texture.
Sugar – You’ll just need regular granulated sugar to make this cheesecake.
Vanilla – A good quality vanilla extract is needed to add undertones and round out the flavors to create the perfect cheesecake.
Lemon – You need some lemon juice to enhance the flavor and give it that tang and fresh flavor.
Cornstarch – A little bit of cornstarch in the cheesecake batter is mainly to prevent the cheesecake from cracking and make it easier to cut into clean slice
Berries – I use blueberry and raspberry, but you can use other berries like strawberry or blackberry. I’ve made this cheesecake with blackberry compote and blueberry lavender compote, it’s amazing!
Cracker crumbs – This recipe uses graham crackers, but if you can’t get graham crackers, digestive biscuits work perfectly!
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 8 inch square baking pan
- Electric mixer
- Saucepan
- Food Processor
- Rubber spatula
- Parchment Paper
- Baking Spray
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE BERRY CHEESECAKE BARS
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Berry compote
To make the blueberry compote – Combine the blueberries, lemon juice, sugar, and cornstarch in a medium saucepan. Set over medium heat and bring to a boil, stirring constantly. As you continue to stir, reduce the heat to low and simmer for about 10 minutes. The blueberries will break down into a thick juice, then remove from heat and allow to cool completely.
To make the raspberry compote – Combine the raspberries, lemon juice, sugar, and cornstarch in a medium saucepan. Set over medium heat and bring to a boil, stirring constantly. As you continue to stir, reduce the heat to low and simmer for about 10 minutes. The raspberries will break down into a thick juice, then remove from heat and allow to cool completely.
STEP 2 – Prepare Ingredients, the Pan, and Pre-heat the Oven
Line the bottom and sides of an 8-inch square baking pan with parchment paper. You can extend the paper over the side of the pan to give you a sling, so you can easily lift the cake from the pan and use metal (oven-safe) binder clips to prevent the paper fall into the batter as it bakes.
Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then preheat the oven to 325F.
STEP 3 – Make the Graham Cracker Crust
Using a food processor, pulse 12 graham crackers into fine crumbs. This should make about 1.5 cups (180g) of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, sugar, and salt. Mix the mixture with a rubber spatula until well combined.
Transfer the graham cracker mixture to the prepared baking pan and firmly press it down into the bottom. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 10 minutes as you preheat the oven.
Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling.
STEP 4 – Make the Cheesecake Filling
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and granulated sugar for about 3 minutes on medium speed until smooth and creamy. Then, scrape down the sides and bottom of the bowl.
With the mixer on medium-low speed, add in the eggs one at a time, beating well after each addition. Then, add heavy cream, lemon juice, vanilla extract, and salt. Mix everything until smooth and creamy. Add cornstarch and mix for another minute until no more clumps of cornstarch remain.
Remove the bowl from the mixer, then scrape down the sides and bottom of the bowl. Do not overwork the batter, so you don’t deflate the air in it.
STEP 5 – Assemble and Bake
Pour the cheesecake batter into the slightly cooled crust, then smooth the top with a rubber spatula.
Spoon the cooled, thickened blueberry and raspberry compote over the top of different areas of the cheesecake filling. Then, swirl the compote by using a butter knife or toothpick to create a marbled effect.
Place the cheesecake in the middle rack of the oven and bake for about 45 minutes at 325F until it sets on the edges and the center is slightly jiggly.
Once it’s done, turn off the oven, let the oven’s door open about 2 inches, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for about an hour.
Then, remove the cheesecake from the oven and let it cool completely to room temperature. After the cheesecake is completely cool, cover and refrigerate for at least 4 hours before removing from the baking pan. (best to leave it chill overnight).
TIPS FOR MAKING THE BEST BERRY CHEESECAKE BARS
- Go for full-fat cream cheese! This will ensure that the cheesecake turns out as intended, creamy, and tastes amazing!
- Your cream cheese MUST be very soft before you make the batter. I usually leave my cream cheese out on the counter for at least two hours before baking. Don’t try to blend the cream cheese cold, it will clump up and won’t develop into a smooth batter.
- You should also bring the eggs to room temperature, so your cheesecake batter can come together easily.
- This cheesecake doesn’t need a water bath, but if you want the cheesecake perfectly creamy and with no cracks, bake it in a water bath. Water baths help the cheesecakes bake gently and evenly. Also, the steam from the hot water creates a nice humid environment for baking and it prevents the cheesecake from drying out and cracking.
- If you decide to bake this cheesecake with a water bath, wrap your cheesecake pan with aluminum foil, at least 2 layers to avoid water from the water bath seeping into the crevices of the pan.
- Be sure not to over-bake the cheesecake. The cheesecake is done when it is set on the edges and the center is slightly jiggly.
- After baking, let it cool slowly in the oven to prevent the cheesecake from cracking.
HERE’S HOW TO SERVE AND STORE THE LEFTOVER BERRY CHEESECAKE BARS
To serve the cheesecake – This cheesecake makes about 9 large pieces or 16 smaller pieces. You can enjoy it cold straight from the fridge or at room temperature. Serve it plain or with berry sauce.
To store the cheesecake – You’ll need to keep it in the refrigerator in an airtight container to maintain its texture and flavor and to prevent bacteria growth. If you are keeping it at room temperature, ensure to eat it within 3 hours.
To Freeze the cheesecake – If you want to freeze this cheesecake for later, I recommend cutting it into individual pieces. Wrap each piece with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
FAQ (Frequently Asked Questions)
How to bake this cheesecake with a water bath?
- Wrap the outside of the pan with 2 layers of heavy-duty aluminum foil.
- Place the cheesecake in a large baking dish that is bigger than your cheesecake’s pan.
- Place the cheesecake in the middle rack of the oven, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.
- Bake the cheesecake for about 50 minutes.
Berry Cheesecake Bars
Fresh, fruity, sweet, and oh so creamy! These summery swirly berry lemon cheesecake bars are low effort cheesecake to make, but so delicious and perfect for any time of the year.
Ingredients
Crust Base
- 180g (1.5 cups, about 12) graham crackers
- 85g (3/4 sticks) unsalted butter, melted
- 2 tablespoons granulated sugar
- a pinch of salt
Cheesecake Filling
- 453g (16 oz) full fat original cream cheese
- 100g (1/2 cup) granulated sugar
- 2 large eggs
- 80g (1/3 cup) heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- a pinch of salt
- 1 teaspoon cornstarch
Blueberry Compote
- 140g (1 cup) blueberries
- 1.5 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 3 tablespoons granulated sugar
Raspberry Compote
- 125g (1 cup) raspberries
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons granulated sugar
Instructions
STEP 1 - Make the Berry compote
To make the blueberry compote - Combine the blueberries, lemon juice, sugar, and cornstarch in a medium saucepan. Set over medium heat and bring to a boil, stirring constantly. As you continue to stir, reduce the heat to low and simmer for about 10 minutes. The blueberries will break down into a thick juice, then remove from heat and allow to cool completely.
To make the raspberry compote - Combine the raspberries, lemon juice, sugar, and cornstarch in a medium saucepan. Set over medium heat and bring to a boil, stirring constantly. As you continue to stir, reduce the heat to low and simmer for about 10 minutes. The raspberries will break down into a thick juice, then remove from heat and allow to cool completely.
STEP 2 - Prepare Ingredients, the Pan, and Pre-heat the Oven
Spray an 8-inch square baking pan with baking spray and line the bottom and sides with parchment paper. You can extend the paper over the side of the pan to form a sling, so you can easily lift the cake from the pan and use metal (oven-safe) binder clips to prevent the paper fall into the batter as it bakes.
Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then preheat the oven to 325F.
STEP 3 - Make the Graham Cracker Crust
Using a food processor, pulse 12 graham crackers into fine crumbs. This should make about 1.5 cups (180g) of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, sugar, and salt. Mix the mixture with a rubber spatula until well combined.
Transfer the graham cracker mixture to the prepared baking pan and firmly press it down into the bottom. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 10 minutes as you preheat the oven.
Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling.
STEP 4 - Make the Cheesecake Filling
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese and granulated sugar for about 3 minutes on medium speed until smooth and creamy. Then, scrape down the sides and bottom of the bowl.
With the mixer on medium-low speed, add in the eggs one at a time, beating well after each addition. Then, add heavy cream, lemon juice, vanilla extract, and salt. Mix everything until smooth and creamy. Add cornstarch and mix for another minute until no more clumps of cornstarch remain.
Remove the bowl from the mixer, then scrape down the sides and bottom of the bowl. Do not overwork the batter, so you don't deflate the air in it.
STEP 5 - Assemble and Bake
Pour the cheesecake batter into the slightly cooled crust, then smooth the top with a rubber spatula.
Spoon the cooled, thickened blueberry and raspberry compote over the top of different areas of the cheesecake filling. Then, swirl the compote by using a butter knife or toothpick to create a marbled effect.
Place the cheesecake in the middle rack of the oven and bake for about 45 minutes at 325F until it sets on the edges and the center is slightly jiggly.
Once it’s done, turn off the oven, let the oven's door open about 2 inches, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for about an hour. Then, remove the cheesecake from the oven and let it cool completely to room temperature. After the cheesecake is completely cool, cover and refrigerate for at least 4 hours before removing from the baking pan. (best to leave it chill overnight).
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Happy Baking!
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