Fresh, fruity, perfectly sweet, and oh-so-creamy! These berry cheesecake bars are a low-effort recipe that delivers big on flavor, no water bath needed! They’re quick, delicious, and great for any season.
If you love not too sweet, fresh, slightly tangy desserts as much as I do, you’re going to love these berry cheesecake bars! Start with a classic graham cracker crust, filled with a silky cream cheese filling, and finished with a gorgeous marbled swirl of berry compote.
They’re also perfect for anyone who loves creamy homemade cheesecake but doesn’t feel like prepping a springform pan or dealing with a water bath. Yes, you can bake these cheesecake bars without a water bath!
When I filmed these cheesecake bars for the first time, I couldn’t choose between blueberry and raspberry, so I made half blueberry and half raspberry and they turned out perfect. I’ve also made a cranberry orange version for Christmas content, and it is seriously so good!
WHY YOU’LL LOVE THESE BERRY CHEESECAKE BARS
- Easy, beautiful, and absolutely delicious, these lemon berry cheesecake bars are sure to be on repeat all year long.
- They’re so perfect for warm-weather days, but honestly, they’re great any time of year.
- Cheesecake is usually rich and decadent, but the bright berry swirl on top makes these bars feel refreshing too.
- You get a creamy lemon filling with a jammy berry swirl!
- It’s that citrus + berry combo, truly one of the best flavor pairings: sweet, fresh, tangy, and perfectly balanced.
- This recipe is also a great template. Simply mix and match your favorite citrus and berry compotes!
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.
Sour Cream – This provides tanginess, moisture, and a smooth, creamy texture.
Heavy cream – To achieving a smooth, rich, and velvety texture
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 slices.
Berries – Any kind of berry compote will taste amazing with this cheesecake recipe!
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
- 8 inch square baking pan
- Electric mixer
- Food Processor
- Rubber spatula
- Parchment Paper
- Baking Spray
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE BERRY CHEESECAKE BARS
(Be sure to check the printable recipe card below)
Cheesecake Crust:
180g (1.5 cups, about 12) graham crackers
85g (3/4 sticks) unsalted butter, melted
1-2 tablespoons granulated sugar
a pinch of salt
Cheesecake Filling:
453g (16 oz) full fat original cream cheese
80g (1/3 cup) sour cream
60g (1/4 cup) heavy cream
100g (1/2 cup) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
a pinch of salt
1 teaspoon cornstarch
zest of 1/2 lemon, optional
3/4 cup berry compote
STEP 1 – Prepare Ingredients, the Pan, and Pre-heat the Oven
Line the bottom and sides of an 8-inch square baking pan with parchment paper. Let the parchment hang over the edges to create a sling, this makes it easy to lift the cheesecake out later. You can also use metal (oven-safe) binder clips to keep the parchment from folding into the batter as it bakes.
Make sure all your ingredients are at room temperature, especially the cream cheese and eggs, then preheat your oven to 350°F.
STEP 2 – Make the Graham Cracker Crust
Using a food processor, pulse 12 graham crackers into fine crumbs, you should have about 1.5 cups (180g). Pour the crumbs into a medium mixing bowl, then add the melted butter, sugar, and salt. Mix with a rubber spatula until everything is well combined.
Transfer the graham cracker mixture to the prepared baking pan and press it firmly into an even layer. You can use the bottom of a drinking glass or a measuring cup to pack it in tightly.
Bake for 10 minutes at 350°F, then remove from the oven and let it cool while you make the filling. Decrease the oven temperature to 320°F. Don’t turn off the oven.
STEP 3 – Make the Cheesecake Filling
In a large mixing bowl or in the bowl of your stand mixer fitted with paddle attachment, beat the room-temperature cream cheese and sour cream on medium speed until well combined. Then gradually add the heavy cream. Mix everything until just combined.
Turn the mixer speed to medium-low, then gradually add the granulated sugar, eggs, vanilla extract, fresh lemon juice, and salt. With the mixer on low, add the cornstarch and fresh lemon zest (if using). Mix everything until just combined.
Scrape down the sides and bottom of the bowl to make sure the batter is fully combined. Do not overwork the batter, so you don’t deflate the air in it.
STEP 4 – Assemble and Bake
Pour the cheesecake batter into the slightly cooled crust and smooth the top with a rubber spatula. Spoon your berry compote of choice over various spots on the surface of the batter, then use a butter knife or toothpick to swirl it in and create a marbled effect.
Place the cheesecake on the middle rack of the oven and bake at 320°F for about 35 minutes, or until the edges are set and the center is still slightly jiggly.
Once it’s done, turn off the oven and crack the door open about 1.5 inches. Let the cheesecake cool slowly in the oven for at least 1 hour. After that, remove it from the oven, let it cool completely to room temperature, then refrigerate for at least 1 hour before removing from the baking pan (best to leave it chill overnight).
** If you’re feeling a little extra, you can bake this cheesecake with a water bath for an ultra-smooth, perfectly creamy texture. Here’s how to bake it with a water bath:
First, wrap the outside of your cheesecake pan with two layers of heavy-duty aluminum foil to prevent any water from leaking in. Place the cheesecake pan inside a larger baking dish (I use a 9×13-inch dish).
Set the pan on the middle rack of the oven, then carefully pour boiling water into the larger dish until it reaches about 1–2 inches up the sides of the cheesecake pan.
Bake the cheesecake at 350°F for about 50 minutes, or until the top is lightly browned, the edges are set, and the center is still slightly jiggly. The cheesecake will puff up a bit in the oven but will settle as it cools.
Once it’s done, turn off the oven and crack the door open about 1.5 inches. Let the cheesecake cool slowly in the oven for at least 1 hour. After that, remove it from the oven, let it cool completely to room temperature, then refrigerate for at least 1 hour before removing from the baking pan (best to leave it chill overnight).
TIPS FOR MAKING THE BEST BERRY CHEESECAKE BAR
- Go for full-fat cream cheese! This ensures your cheesecake turns out creamy and rich.
- Your cream cheese must be very soft before making the batter. I usually leave mine out on the counter for at least two hours. Don’t try mixing cold cream cheese, it will stay lumpy and won’t blend into a smooth batter.
- Bring your eggs to room temperature as well so the batter comes together easily.
- This cheesecake doesn’t require a water bath, but if you want an ultra-creamy texture with smooth top, a water bath is the way to go. It helps the cheesecake bake gently and evenly, and the steam creates a humid environment that prevents drying and cracking.
- If you decide to use a water bath, make sure to wrap your cheesecake pan with at least two layers of aluminum foil to keep water from seeping in.
- Be careful not to over-bake. The cheesecake is done when the edges are set and the center still has a slight jiggle.
- After baking, let it cool slowly in the oven. This helps prevent cracks and keeps the texture smooth.
HERE’S HOW TO SERVE AND STORE THE LEFTOVER BERRY CHEESECAKE BARS
To serve:
This cheesecake makes about 9 big slices or up to 16 smaller ones. You can enjoy it chilled straight from the fridge or let it sit out until it’s closer to room temp, totally up to you. I personally love cold cheesecake straight from the fridge!
To store:
Keep the cheesecake in the fridge in an airtight container so it stays fresh and creamy (and safe to eat). If it’s left out at room temperature, try to finish it within about 2 hours.
To freeze:
If you want to freeze leftovers, cut the cheesecake into individual slices first. Wrap each slice tightly in a few layers of plastic wrap to lock in the moisture, then pop them into a freezer-safe container. They’ll keep well for up to 3 months.
Berry Cheesecake Bars
Fresh, fruity, perfectly sweet, and oh-so-creamy! These berry cheesecake bars are a low-effort recipe that delivers big on flavor, no water bath needed! They’re quick, delicious, and great for any season.
Ingredients
Cheesecake Crust:
- 180g (1.5 cups, about 12) graham crackers
- 85g (3/4 sticks) unsalted butter, melted
- 1-2 tablespoons granulated sugar
- a pinch of salt
Cheesecake Filling:
- 453g (16 oz) full fat original cream cheese
- 80g (1/3 cup) sour cream
- 60g (1/4 cup) heavy cream
- 100g (1/2 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- a pinch of salt
- 1 teaspoon cornstarch
- zest of 1/2 lemon, optional
- 3/4 cup berry compote
Instructions
STEP 1 – Prepare Ingredients, the Pan, and Pre-heat the Oven
- Line the bottom and sides of an 8-inch square baking pan with parchment paper. Let the parchment hang over the edges to create a sling, this makes it easy to lift the cheesecake out later. You can also use metal (oven-safe) binder clips to keep the parchment from folding into the batter as it bakes.
- Make sure all your ingredients are at room temperature, especially the cream cheese and eggs, then preheat your oven to 350°F.
STEP 2 – Make the Graham Cracker Crust
- Using a food processor, pulse 12 graham crackers into fine crumbs, you should have about 1.5 cups (180g).
- Pour the crumbs into a medium mixing bowl, then add the melted butter, sugar, and salt. Mix with a rubber spatula until everything is well combined.
- Transfer the graham cracker mixture to the prepared baking pan and press it firmly into an even layer. You can use the bottom of a drinking glass or a measuring cup to pack it in tightly.
- Bake for 10 minutes at 350°F, then remove from the oven and let it cool while you make the filling. Decrease the oven temperature to 320°F. Don’t turn off the oven.
STEP 3 – Make the Cheesecake Filling
- In a large mixing bowl or in the bowl of your stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and sour cream on medium speed until well combined. Then, gradually add the heavy cream. Mix everything until just combined.
- Turn the mixer speed to medium-low, then gradually add the granulated sugar, eggs, vanilla extract, fresh lemon juice, and salt. With the mixer on low, add the cornstarch and fresh lemon zest (if using). Mix everything until just combined.
- Scrape down the sides and bottom of the bowl to make sure the batter is fully combined. Do not overwork the batter, so you don’t deflate the air in it.
STEP 4 – Assemble and Bake
- Pour the cheesecake batter into the slightly cooled crust and smooth the top with a rubber spatula. Spoon your berry compote of choice over various spots on the surface of the batter, then use a butter knife or toothpick to swirl it in and create a marbled effect.
- Place the cheesecake on the middle rack of the oven and bake at 320°F for about 35 minutes, or until the edges are set and the center is still slightly jiggly.
- Once it’s done, turn off the oven and crack the door open about 1.5 inches. Let the cheesecake cool slowly in the oven for at least 1 hour. After that, remove it from the oven, let it cool completely to room temperature, then refrigerate for at least 1 hour before removing from the baking pan (best to leave it chill overnight). Cut into 9 squares or 16 smaller squares, enjoy!
** If you’re feeling a little extra, you can bake this cheesecake with a water bath for an ultra-smooth, perfectly creamy texture. Here's how to bake it with a water bath:
First, wrap the outside of your cheesecake pan with two layers of heavy-duty aluminum foil to prevent any water from leaking in. Place the cheesecake pan inside a larger baking dish (I use a 9×13-inch dish).
Set the pan on the middle rack of the oven, then carefully pour boiling water into the larger dish until it reaches about 1–2 inches up the sides of the cheesecake pan.
Bake the cheesecake at 350°F for about 50 minutes, or until the top is lightly browned, the edges are set, and the center is still slightly jiggly. The cheesecake will puff up a bit in the oven, but will settle as it cools.
Once it’s done, turn off the oven and crack the door open about 1.5 inches. Let the cheesecake cool slowly in the oven for at least 1 hour.
After that, remove it from the oven, let it cool completely to room temperature, then refrigerate for at least 1 hour before removing from the baking pan (best to leave it chill overnight). Cut into 9 squares or 16 smaller squares, enjoy!