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Triple Berry Cheesecake Bars

Recipe by Evelyn Marcella Rivera

Simple, crowd-pleasing cheesecake bars with a buttery graham cracker crust, creamy lemon-tinged filling, fresh blueberries, strawberries, and raspberries, and a golden brown-sugar crumble on top.

  • Total Time2 hours 55 minutes
  • Yield16 bars 1x

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs (126 g; 10 to 12 graham cracker sheets crushed)
  • 6 tablespoons unsalted butter (melted)
  • 1/4 cup granulated sugar (50 g)
  • 2 packages cream cheese (8 ounces each, room temperature)
  • 2 large eggs (room temperature)
  • 1/3 cup granulated sugar (67 g)
  • 3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup fresh blueberries (111 g)
  • 3/4 cup fresh strawberries (124.5 g; washed, patted dry, chopped)
  • 1/2 cup fresh raspberries (61.5 g; whole or gently halved)
  • 3/4 cup all-purpose flour (94 g)
  • 1/4 cup light brown sugar (50 g, packed)
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter (melted)

Instructions

  1. Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides for easy removal.
  2. Crust: Combine the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly and evenly into the bottom of the prepared dish. Set aside.
  3. Filling: Beat the room-temperature cream cheese with a hand mixer until smooth and creamy. Add the eggs, sugar, lemon juice, vanilla, and salt and mix until fully combined and smooth. Spread evenly over the crust.
  4. Scatter the blueberries, chopped strawberries, and raspberries evenly over the filling.
  5. Crumble: Whisk together the flour, brown sugar, and salt, then stir in the melted butter until a wet, crumbly dough forms. Sprinkle evenly over the berries.
  6. Bake 35 to 40 minutes, until the filling is set (a slight jiggle in the very center) and the topping is golden brown.
  7. Place the pan on a wire rack and cool completely, about 1 hour. Then refrigerate at least 1 more hour before serving. Lift out by the parchment, cut into bars, and serve chilled.

Notes

Use room-temperature cream cheese and eggs for a smooth, lump-free filling. For a more pronounced lemon flavor, add 1 tablespoon lemon zest to the filling. Fresh berries work better than frozen, which release excess water. Don’t rush the chill — the bars need it to set and slice cleanly. Wipe the knife between cuts for clean edges. Keeps several days covered in the fridge; not recommended for freezing.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Find it online: https://blesseddish.com/triple-berry-cheesecake-bars/