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Blackberry Lemon Cheesecake Bars - Blackberry Lemon Cheesecake Bars are the perfect sweet treat that won't weigh you down. Tart, creamy and decadent, these are easy and delicious every time. | Pack Momma | http://www.awickedwhisk.com
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Blackberry Lemon Cheesecake Bars

Blackberry Lemon Cheesecake Bars - Blackberry Lemon Cheesecake Bars are the perfect sweet treat that won't weigh you down. Tart, creamy and decadent, these are easy and delicious every time. | A Wicked Whisk | http://www.awickedwhisk.com
Servings: 12
Calories: 221kcal

Ingredients

  • The Crust
  • 14 oz Chocolate Sandwich Cookies , pulverized
  • 3 tbl butter , melted
  • The Blackberry Puree - Make Ahead of Time
  • 1 cup fresh or frozen blackberries
  • 1/4 cup sugar
  • The Lemon Cheesecake
  • 1/4 tsp salt
  • 8 oz cream cheese , softened
  • Lemon , juiced
  • 1 egg
  • 1/4 cup sugar
  • 2 tbl sour cream

Instructions

  • In a small sauce pan, combine blackberries and sugar and heat over medium / medium high heat. Lighly crush blackberries with tip of spoon or whisk to release the juice. Bring to a low boil then turn down the heat and simmer for 10 minutes. Remove from heat and strain blackberry puree through a fine mesh strainer to remove the seeds. Move puree to the refrigerator for 1 hour or to the freezer for 20 minutes. Do not let freeze, you just want to cool it to near room temperature.
  • Preheat oven to 350 degrees
  • For the crust, start by adding the sandwich cookies to a food processor and pulse until pulverized
  • Move to a large mixing bowl and add the melted butter, stir to combine and then transfer to a 8x8 baking pan lined with parchment paper
  • Using your fingers, press cookie mixture firmly into the bottom of the pan and set aside
  • In a large mixing bowl, add cream cheese and and beat with hand mixer until creamy.
  • Add sugar, salt, lemon, egg and sour cream and mix until smooth and creamy
  • Pour cheesecake mixture on top of the cookie crust.
  • Using a spoon, drizzle cooled blackberry puree on top of the cheesecake filling. Do not mix!
  • Drag a toothpick or a knife back and forth through the blackberry topping going as deep into the filling as you can without touching the crust.
  • Move to the oven and bake for 30-35 minutes then remove to a wire rack to cool. Move to refrigerator to cool overnight
  • Lift parchment paper up to remove cheesecake bars, cut and serve
  • Refrigerate left over bars

Nutrition

Serving: 12g | Calories: 221kcal | Carbohydrates: 23.3g | Protein: 2.7g | Fat: 14.4g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.7g | Cholesterol: 44.8mg | Sodium: 172mg | Potassium: 87.3mg | Fiber: 1.2g | Sugar: 17.4g | Vitamin A: 440IU | Vitamin C: 5.9mg | Calcium: 24mg | Iron: 1mg