Lemon Blackberry Cheesecake Bars
All the flavors of cheesecake packed into convenient bars! My Lemon Blackberry Cheesecake Bars have a rich and creamy filling with swirls of tart lemon and sweet berries. Serve them at your next party and watch them disappear!
- 1 roll (16.5 oz) refrigerated sugar cookie dough
- ¾ cup blackberry jam
- 12 ounces fresh blackberries
- 20 ounces Neufchâtel cheese or cream cheese (2 ½ packages)
- ⅓ cup sugar
- 2 tablespoons all-purpose flour
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup jarred lemon curd
Preheat oven to 350°F.
In an ungreased 13x9-inch baking tray, break up the cookie dough. Using floured hands, press the dough evenly into the bottom of the pan to form a crust. Bake 10-12 minutes until light golden brown. Remove from oven and cool 10 minutes.
Spread the jam evenly over the surface of the partially cooled crust. Set aside 24 blackberries for garnish. Cut the remaining berries in half and sprinkle the halves evenly over the jam.
In a large bowl, beat the cream cheese and sugar together with a hand mixer until fluffy. Add the flour, heavy cream and vanilla extract and mix. Beat in the eggs one at a time until blended. Pour the filling into the tray over the blackberries. Pour the lemon curd over the filling in 4 long lines. Using a knife, swirl the lemon curd into the cheesecake mixture being careful not to cut into the crust.
Bake in oven 40-45 minutes until filling is set. Cool 30 minutes. Cut into 4x6 rows. Garnish each piece with a blackberry. Devour!
Serving: 0g | Calories: 227kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 206mg | Potassium: 126mg | Fiber: 1g | Sugar: 23g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg