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Lemon Berry Cheesecake Bars

Lemon Berry Cheesecake Bars

These Lemon Berry Cheesecake Bars are exceptionally creamy and rich! Fresh berries swirled on top of a buttery graham cracker crust!
Prep Time 15 mins
Cook Time 1 hr
Servings 15 Bars


For the Berries

  • 1 Cup Strawberrirs, Stems Removed
  • 1 Cup Blueberries
  • 1 Cup Rasberries
  • 2 Tablespoons Granulated Sugar (For the Berries)

For the Crust

  • 2 Packs Crushed Graham Crackers
  • 1½-2 Sticks Melted Butter
  • 1 Teaspoon Ground Cinnamon
  • 1 Tablespoon Brown Sugar

For the Filling

  • 24 oz Cream Cheese, Room Temperature
  • Cup Granulated Sugar
  • Tablespoons Vanilla Extract
  • ¼ Cup Sour Cream
  • 3 Large Eggs
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Lemon Juice


  • Preheat the oven to 325°F.
  • Puree the berries with sugar. Add the berries to a sauce pot and simmer until thickened and reduced by half. Chill immediately in the fridge.
  • Combine graham crackers, melted butter, brown sugar and cinnamon until moistened. Spray nonstick cooking spray into a 9x13 inch baking dish. Press the graham cracker crust into the bottom of the baking dish.
  • In a large mixing bowl, combine the cream cheese, granulated sugar, vanilla and sour cream and beat until smooth.
  • Add in the eggs to cream cheese mixture one at a time until all are combined. Pour half of the cream cheese mixture over graham crackers.
  • Dollop half of the cooled, pureed berries randomly over the cream cheese mixture and swirl with a skewer or knife. Top with remaining cream cheese mixture, and repeat with remaining pureed berries.
  • Place the pan inside of a larger pan filled ½ inch full with water. Bake at 325 degrees for about one hour. The cheesecake is done when edges are lightly browned and the center is a little jiggly.
  • Let the cheesecake cool on the counter top for about 30 minutes before transferring to the fridge and chilling for at least 2 hours or overnight. Enjoy!