~Blackberry & Lemon Cheesecake Bars~

Blackberry & Lemon Cheesecake Bars

Alright is everyone surviving out there? I know it has been a hard week up north with the weather so please stay safe! It has been really nice here in Arizona this past week, in the low 80’s during the day and in the 50’s at night, so even though I have been swamped with school and clinicals I have been trying to enjoy the nice weather as much as I can because I know those dog days of summer are just around the corner for me! Oh on the note of school I have to let you know that I did pass my physics test last week. It was tough, the highest score was a B, so I am happy that I passed. I am not crying that I didn’t get an A.

On the baking front I am gearing up for St. Pat’s Day, I feel bad that I didn’t get to post anything for St. Valentines day but I was just to darn sick, I can’t wait to see how you like the recipes because St. Pat’s Day is a fav holiday of mine! But let me regress and quit talking about future posts and get on to the post for this week… Blackberry & Lemon Cheesecake Bars!

Okay I have to make an admission here, you are going to be stunned but it is the truth, I am not a giant fan of the Pioneer Woman… *gasp*. I know, I know that has to be a sin because it seem that so many people love PW and I being such a big fan of Food Network I should too but I just can’t seem to get into her show like I do with the Countess and Giada, my two fav FN hosts. But a few weeks ago I was watching FN and the PW came on and I decided oh well what the heck it is only 30 minutes so instead of trying to surf the satellite to find something else I decided to tough it out because there was something on after the PW that I wanted to watch and God help me now I can’t remember what it was… *sigh, see what physic’s will do to your brain… mush I tell you, it is just mush! And this time I have to say that I was happy that I toughed it out because Ree make these delish looking cheesecake bars that I knew I was just going to have to make, with just a few adjustments because I can’t ever seem to leave a recipe alone.. lol! So here you go my version of Blackberry & Lemon Cheesecake Bars…

Blackberry & Lemon Cheesecake Bars

Blackberry & Lemon Cheesecake Bars

A light lemony cheesecake topped with fresh tart blackberries in a handy bar!


  • 2 C. Butter cookie crumbs
  • 1/4 C. Pecan pieces
  • 6 Tbsp. Butter, melted
  • 12 oz. Cream cheese, room temperature
  • 3/4 C. Granulated sugar
  • 1 tsp. Vanilla extract
  • 2 Eggs
  • 1 Tbsp. Lemon juice
  • 1/4 C. Sour cream
  • 1-2 Tbsp. Lemon zest
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Water
  • 2 C. Blackberries
  • 1/2 C. Sugar
  • 1/4 C. Water


  1. Preheat your oven to 350°F, 325°F if using a convection oven.
  2. Line a 2 quart rectangle glass baking dish with parchment paper and set aside.
  3. To make the crust in a small sauce pan, over medium heat, melt the butter and set it aside to cool.
  4. In a ziplock bag crush your cookies with a rolling pin until they are the consistency of a very fine crumb.
  5. In a medium mixing bowl combine the cookie crumbs and the pecan pieces with the butter, use just enough butter to moisten the cookies till they hold a shape when squeezed in your fist.
  6. Pour the crust into the parchment lined baking dish and press the mixture into the bottom of the dish until firm and flat, keep it as level as possible on the bottom.
  7. In a stand mixer, with paddle attachment, combine the cream cheese, sugar and vanilla and mix until light and fluffy, approximately 3-5 minutes.
  8. Turn the mixer speed to low and add in the eggs, one at a time, beating well after each addition.
  9. After the eggs are incorporated add in the lemon juice, sour cream and lemon zest and mix until just combined.
  10. Slowly and gently pour the cheesecake batter over the top of the cookie crust and with a spatula spread the batter out so it is evenly distributed.
  11. Slide the bars into the oven and bake for 40-45 minutes, make sure the filling sets and does not ripple when the pan is gently jiggled.
  12. Now turn off the oven, crack the door and let the bars sit in the warm oven for 15 minutes.
  13. After 15 minutes carefully take the bars out of the oven and let them cool to room temperature.
  14. While the bars are cooling in a small bowl combine the cornstarch and water and mix until you have a smooth slurry, set aside.
  15. Now in a medium sauce pan, over medium-high heat, combine the blackberries, sugar and water bring them to a low boil and cook for 4-5 minutes stirring constantly to break up the berries.
  16. After the berries have broken up add in the cornstarch and cook for another 2-3 minutes until the berries thicken.
  17. Turn off the burner heat and let the berries cool to room temperature.
  18. When both the cheesecake and berries are at room temperature top the bars with the berries and refrigerate them for 2-3 hours.
  19. When the bars are cold lift them out of the baking dish, peel off the parchment paper, cut into squares and enjoy!
  20. Bars should keep for 3-4 days in a air tight container in the refrigerator.


Adapted from Ree Drummond


Well that’s it for this week. Be sure to stop by next week because the first of the St. Pat’s Day recipes will go live, I have two posts planned for St. Pat’s. Alrighty then have a great rest of your week and please drop back by after you try these delish Blackberry & Lemon Cheesecake Bars and let me know how you liked them, I love reading your comments and I really do read them all!

Until next time everyone… Enjoy!


This recipe featured at {I Love} My Disorganized Life "10 Fabulous Brownies And Bars".
This recipe featured at {I Love} My Disorganized Life “10 Fabulous Brownies And Bars”.
This recipe featured at A Peek Into My Paradise "Tasty Tuesday".
This recipe featured at A Peek Into My Paradise “Tasty Tuesday”.
This recipe featured at Mandy's Recipe Box "Totally Talented Tuesdays".
This recipe featured at Mandy’s Recipe Box “Totally Talented Tuesdays”.

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