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These lemon berry cheesecake bars are the perfect balance of creamy, tangy, and sweet, with a buttery crust and swirls of fresh berries. Easy to make and bursting with bright flavor, they’re a refreshing dessert that’s just as pretty as it is delicious.
Looking for other dessert recipes? Try my Chocolate Pots de Crème recipe or my Orange Crunch Cupcakes recipe. Both are incredible and delicious!
Jump to:
- 🩷 What you'll love about this recipe
- 🥘 Recipe Ingredients
- 📝 Ingredient Notes
- 📋 How to Make Lemon Berry Cheesecake Bars Step-By-Step
- 💡 Recipe Tips
- 🫙 Storage & Freezing
- 🧂Toppings & Substitutions
- ❓Your questions answered
- 🍽️ More sweet recipes that you'll love
- 📋 Recipe
- 💡 Recipe Tips
- 🫙 Storage & Freezing
- 🧂Toppings & Substitutions
- 💬 Comments
Blueberry raspberry lemon cheesecake bars are one of the first things I love to make when summer rolls around. The bright tartness of lemon and fresh berries scream summer to me!
🩷 What you'll love about this recipe
▪️These cheesecake bars are made with all fresh, whole ingredients.
▪️I like to use fresh sweet blueberries and raspberries, but you can use any type of berry you like.
▪️This recipe can be made in advance, if you need to save time on the day you need to serve these.
🥘 Recipe Ingredients
You’ll need the following ingredients to make these amazing lemon cheesecake bars.
📝 Ingredient Notes
- fresh berries - use any combination you prefer
- cream cheese - let your cream cheese come to room temperature, as it makes it easier to blend with the other ingredients
- whole wheat flour - I think this gives the crust a better flavor than all-purpose flour and I prefer the almond and whole wheat flour crust over a graham cracker crust
- fresh lemon juice - please make sure to use fresh. The flavor is not the same from the bottle. Plus, you need the zest from the outside of the lemon.
📋 How to Make Lemon Berry Cheesecake Bars Step-By-Step
Here are some visual instructions. Full instructions with exact ingredients can be found in the Recipe Card below.
Preheat oven to 350°F.
Add almonds to a dry skillet to toast. Make sure to stir constantly, and watch them carefully. They can go from okay to burnt very quickly. Remove from heat when they are slightly toasted and brown. Add to a food processor with the flour, sugar, salt and cold butter. Blend until the crust is combined and crumbly.
Spray a 9-inch x 13-inch baking dish with cooking spray. For the crust, press mixture into the baking pan. Bake the crust for 23-25 minutes. The edges should be golden brown. Let the crust cool completely. Reduce oven temperature to 325°F.
Add the Greek yogurt, sugar, lemon zest, fresh lemon juice, vanilla extract, salt, cream cheese and eggs to a food processor, stand mixer or blender. You can also mix in a bowl with a hand mixer. Add to a mixing bowl and fold in the fresh blueberries and raspberries. And if you are like David and don't know how to "fold in", check out this article. 😁
Pour the cheesecake filling carefully over the top. I like to add extra berries here just to make sure they are spread out evenly and look pretty.
Bake for approximately 30 minutes. Baking times could vary according to your oven. The cheesecake layer should be completely set and no longer runny. Let cool completely before cutting and serving.
💡 Recipe Tips
The cheesecake may crack a little while baking, and I actually don't mind this. If you want to try to avoid this, place an extra dish of water in the oven while baking to keep extra moisture in the oven.
When serving, cut with a sharp knife. I like to wipe off the knife with a wet paper towel in between each cut so the bars will have nice clean, sharp edges.
Tip to Prevent Frustration
Make this dish a day in advance of when you need to serve, since you need adequate time for the crust to cool and then again for the baked cheesecake bars to cool. Rushing this will keep the bars from setting and they won't look very nice.
🫙 Storage & Freezing
Storage: Cover tightly with plastic wrap and store in the refrigerator for 3-5 days. If you slice into bars, place parchment paper in between each bar to keep them separated.
Freezing: Freeze bars individually, separate on a cookie sheet. When frozen, store in an airtight container or ziploc bag, separated with parchment paper. Let thaw completely before serving.
🧂Toppings & Substitutions
Toppings:
- fresh berries
- Sour cream
- whipped cream
- blueberry sauce, or any other berry sauce
- a sprinkle of brown sugar
- lemon curd or thin lemon slices
Substitutions:
- Any other berry you like: strawberries, blackberries, boysenberries - any will work
- peaches, apricots or nectarines
- plums
- oranges
- cherries
- figs
❓Your questions answered
Serve with milk, coffee or tea. Scones would be a good addition to cut through the tartness of the lemon. Other good ideas would be fresh berries, whipped cream or ice cream.
🍽️ More sweet recipes that you'll love
💛Peanut Butter Chocolate Muffins
💛Peanut Butter and Jelly Brownies
I hope you love this Lemon Berry Cheesecake Bars recipe! If you make it, be sure to
leave a rating so I know how you liked it! Happy eating!
📋 Recipe
Easy Lemon Berry Cheesecake Bars
Equipment
- stand mixer optional
- blender optional
- hand mixer optional
Ingredients
Crust
- ⅓ cup almonds sliced or chopped
- 1 cup whole wheat flour
- ¼ cup sugar
- ¼ teaspoon salt
- ½ stick butter cold
Cheesecake Filling
- ¾ cup plain Greek yogurt
- ½ cup sugar
- 1 tablespoon lemon zest grated
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces cream cheese room temperature
- 2 large eggs
- ¾ cup fresh blueberries
- ¾ cup fresh raspberries
Instructions
- Toast almonds in dry skillet until light brown. Watch carefully to avoid burning.
- Preheat oven to 350°F.
- Mix all crust ingredients together in a food processor until almonds are ground finely.
- Spray a glass 9" x 13" baking dish with cooking spray.
- Pat crust mix into pan and bake for 23-25 minutes, until edges are golden brown. Remove from oven and cool completely.
- Reduce oven temperature to 325°F.
- Mix all cheesecake filling ingredients (except berries) either in food processor, stand mixer, blender, or with a hand mixer. Hand mix in blueberries and raspberries.
- Pour filling over cooled crust and bake for 30 minutes, or until cheesecake has fully set.
- Cool completely before serving.
Notes
💡 Recipe Tips
The cheesecake may crack a little while baking, and I actually don't mind this. If you want to try to avoid this, place an extra dish of water in the oven while baking to keep extra moisture in the oven. When serving, cut with a sharp knife. I like to wipe off the knife with a wet paper towel in between each cut so the bars will have nice clean, sharp edges. Make this dish a day in advance of when you need to serve, since you need adequate time for the crust to cool and then again for the baked cheesecake bars to cool. Rushing this will keep the bars from setting and they won't look very nice.🫙 Storage & Freezing
Storage: Cover tightly with plastic wrap and store in the refrigerator for 3-5 days. If you slice into bars, place parchment paper in between each bar to keep them separated. Freezing: Freeze bars individually, separate on a cookie sheet. When frozen, store in an airtight container or ziploc bag, separated with parchment paper. Let thaw completely before serving.🧂Toppings & Substitutions
Toppings:- fresh berries
- Sour cream
- whipped cream
- blueberry sauce, or any other berry sauce
- a sprinkle of brown sugar
- lemon curd or thin lemon slices
- Any other berry you like: strawberries, blackberries, boysenberries - any will work
- peaches, apricots or nectarines
- plums
- oranges
- cherries
- figs
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