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Blackberry Lime Cheesecake Bars

Blackberry Lime Cheesecake Bars

Charlotte Hancey
Thick, creamy cheesecake bars infused with fresh lime and swirled with a fresh blackberry puree.
5 from 4 votes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 9 bars


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons butter, melted

For the blackberry puree:

  • 6 oz fresh blackberries
  • 1 tablespoon granulated sugar

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 3 eggs
  • 1/3 cup full fat sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla
  • 2 limes, zested (about 2 teaspoons zest)
  • 3 tablespoons fresh lime juice


  • Preheat oven to 325° F. Line an 8x8 baking dish with nonstick foil or parchment paper.
  • In a medium-sized bowl, mix graham cracker crumbs, sugar, and melted butter until combined well. Pour into prepared baking dish and press down evenly.
  • Place in oven and bake for 10 minutes. Remove and set aside.
  • Make puree by adding blackberries and sugar to a bowl then use an immersion blender to puree. Or add to a food processor and blend until smooth.
  • Place a fine mesh strainer over a bowl then pour blackberry puree into it. Let strain completely pushing with the back of a spoon to help liquid strain through.
  • In a large bowl (or in a stand mixer), add cream cheese, sugar, eggs, sour cream, flour, vanilla, lime zest and juice. Use a hand mixer to combine until smooth and creamy. Pour over graham cracker crust.
  • Drizzle strained blackberry puree in lines over the cheesecake filling. Use a toothpick to swirl the puree. Place in oven and bake for 30 minutes or until filling is mostly set. Should still have a slight jiggle to it.
  • Let cool at room temperature for 20-30 minutes then place in the fridge to chill completely before serving.
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