If you love cheesecake bars as much as I do, these Blackberry Lime Cheesecake Bars are a must-try! They feature a buttery graham cracker crust, a smooth and tangy lime cheesecake filling, juicy fresh blackberries, and a simple crumble topping baked right on top.
The bright lime zest and juice perfectly balance the sweet-tart blackberries, creating a refreshing summer dessert that’s not too heavy. Over the years of developing hundreds of cheesecake recipes (and photographing thousands more!), I’ve learned that fresh berries and a good chill time make all the difference. These have become a family favorite, especially for gatherings or when I need an easy make-ahead treat.
Not a fan of lime? No problem! You will love my Blackberry Cheesecake Bars. Or, if you are looking for another fruity cheesecake dessert, check out my Strawberry Cheesecake Bars!
Ingredients & Substitutions
- Graham Crackers: Graham cracker crumbs make an easy, buttery crust for these cheesecake bars. You can use store-bought crumbs or crush whole graham crackers yourself.
- Butter: Unsalted butter helps bind the crust and gives it a rich flavor. Salted butter can also work; you may just want to slightly reduce the added salt.
- Cream Cheese: Use full-fat cream cheese for the smoothest, creamiest cheesecake filling. Make sure it is softened to room temperature so it mixes evenly.
- Lime: Fresh lime zest and lime juice give these bars their bright, citrus flavor. Fresh juice is best because it has a stronger flavor than bottled.
- Blackberries: Fresh blackberries work best here because they hold their shape while baking. If your berries are large, cut them in half so they are easier to bite into.
- Crumble Topping: The simple crumble topping adds a buttery texture and a little extra sweetness. Be sure to use packed brown sugar for the best flavor.
Tips for Success (Tested in My Kitchen)
- Use room temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing. This helps the filling come together smoothly without lumps.
- Do not overmix the cheesecake filling: Once the eggs are added, mix just until everything is combined. Overmixing can add too much air to the filling.
- Press the crust firmly: A firm, even crust gives the bars a sturdy base and keeps them from crumbling when sliced.
- Let the bars chill before slicing: The cheesecake filling needs time to fully set. Chilling also helps you get cleaner, neater slices.
- Use parchment paper: Leaving some parchment hanging over the sides makes it much easier to lift the bars out of the pan before cutting.
FAQs
Can I use frozen blackberries?
Fresh blackberries work best for these bars because they hold their shape better while baking. If you only have frozen blackberries, use them without thawing first, but keep in mind they may release more moisture and slightly change the texture.
Can I make these cheesecake bars without lime?
You can, but the lime adds a bright flavor that balances the sweetness of the blackberries. If you would rather skip the citrus altogether, be sure to check out my Blackberry Cheesecake Bars for a classic blackberry cheesecake dessert without the lime.
Why do my cheesecake bars need to chill before slicing?
Chilling helps the cheesecake filling fully set and makes the bars much easier to cut cleanly. It also gives the flavors time to come together.
Can I use a different berry?
Yes! You can swap the blackberries for other fresh berries like strawberries, blueberries, or raspberries. Just keep in mind that different berries may add different amounts of moisture. If you want to try different berries, check out my Triple Berry Cheesecake Bars!
Can I make these cheesecake bars ahead of time?
Yes! These bars are a great make-ahead dessert. Prepare them as directed, chill them completely, and keep them refrigerated until ready to serve.
How to Store Blackberry Lime Cheesecake Bars
Refrigerator: Store in an airtight container or tightly wrapped pan for up to 4 days.
Freezer: Chill completely, slice, and layer in a freezer-safe container with parchment between pieces. Freeze up to 2 months. Thaw overnight in the fridge.
Blackberry Lime Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10 to 12 crushed graham cracker sheets
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon lime zest, from about 2 to 3 limes
- 2 tablespoons fresh lime juice
- 2 cups (250 g) fresh blackberries, halved if large
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
Crust
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal after baking.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the prepared baking dish to form an even crust. Set aside.
Cheesecake Filling
- In a large bowl, using a hand mixer, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, vanilla extract, kosher salt, lime zest, and fresh lime juice. Mix until fully combined and smooth.
- Spread the cheesecake filling evenly over the crust.
- Scatter the blackberries evenly over the cheesecake layer. Gently press them into the filling so they settle slightly.
Crumble Topping
- In a medium bowl, whisk together the flour, brown sugar, and kosher salt.
- Stir in the melted butter until a crumbly mixture forms. Sprinkle the crumble topping evenly over the blackberry layer.
Bake and Chill
- Bake for 35 to 40 minutes, or until the center is set and the crumble topping is lightly golden brown.
- Transfer the baking dish to a wire rack and allow the bars to cool completely at room temperature, about 1 hour.
- Once cooled, transfer to the refrigerator and chill for at least 1 hour before slicing and serving.
Did you make this recipe?
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