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Recipe

Serves

16 1×

Serves 16 barsPrep 25 minCook 35 minTotal 1H

Ingredients

  • 200 g digestive biscuits
  • 100 g unsalted butter, melted
  • 600 g cream cheese, room temperature
  • 150 g caster sugar
  • 3 large eggs
  • Zest and juice of 2 limes
  • 150 g blackberries (fresh or frozen)
  • 2 tbsp caster sugar, extra
  • 1 tsp cornflour

Method

  1. Heat the oven to 160C conventional or 140C fan. Line a 20 x 30 cm tin with baking paper, leaving an overhang.
  2. Crush the biscuits to fine crumbs and mix with the melted butter. Press firmly into the tin base.
  3. Bake the base for 10 minutes, then cool while making the filling.
  4. Simmer the blackberries with the extra sugar and cornflour for 3 to 4 minutes until jammy. Cool slightly, then press through a sieve if you prefer a seedless swirl.
  5. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the lime zest and juice. Do not overbeat.
  6. Pour the filling over the warm base. Dot spoonfuls of the blackberry sauce over and swirl through with a skewer.
  7. Bake for 30 to 35 minutes until the edges are set and the centre still has a slight wobble.
  8. Cool completely, then chill for at least 4 hours before lifting out and slicing into 16 bars.

Blackberry Lime Cheesecake Bars

Blackberry lime cheesecake bars with a buttery biscuit base and a purple berry swirl

Blackberry lime cheesecake bars bake in a tray and slice into neat squares. A shortbread-style biscuit base holds a creamy lime filling rippled with a sharp blackberry swirl. They cut cleanly when properly chilled and keep their colour striking for days.

The layers are prepared separately, then baked together until the filling is set around the edges and retains a slight wobble in the centre. That gentle wobble is intentional: the filling will firm as it cools and chills. Allow enough time for the bars to cool completely and spend at least four hours in the fridge before slicing.

A 20 x 30 cm tin gives the bars their square shape. Line it with baking paper and leave an overhang on the long sides. Once chilled, the paper can be used to lift the whole slab out of the tin before cutting. For tidy portions, use a sharp knife and wipe it between cuts.

Recipe

JUMP TO RECIPE

Servings: 16 bars
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Tips

  • Start with room-temperature cream cheese. It combines more evenly with the sugar and is less likely to leave lumps. Take it out of the fridge ahead of mixing, but do not leave it out for an extended period.
  • Mix the filling only until smooth. Add the eggs one at a time and stop beating once they are incorporated. Overbeating can add excess air, which may contribute to cracks as the cheesecake bakes and cools.
  • Keep the blackberry sauce thick. Simmer it until jammy so the swirl sits on top of the filling rather than spreading into a thin layer. Let it cool slightly before spooning it over the mixture.
  • Use a light hand when swirling. Drag a skewer through the dots of sauce in a few passes. Too much swirling can blend the berry colour into the filling instead of leaving visible ribbons.
  • Do not wait for the centre to look fully firm in the oven. The edges should be set while the middle still has a slight wobble. It will continue to firm as it cools and chills.
  • Chill before cutting. The minimum chilling time is four hours. For clean edges, use a hot knife and wipe it between cuts.

Variations

  • Use another berry. Raspberries or blueberries can replace the blackberries. The method remains the same; cook the fruit with the extra sugar and cornflour until thick enough to swirl.
  • Add vanilla. Mix 1 tsp vanilla into the filling for a softer citrus note. Add it with the lime zest and juice.
  • Replace the lime with lemon. Use lemon for a classic sharpness. The recipe specifies the zest and juice of 2 limes; if changing the citrus, keep the same quantity.
  • Make the swirl seedless. Press the cooked blackberry mixture through a sieve before adding it to the filling. This removes the seeds while keeping the fruit flavour and colour.

FAQ

Q: Can I use frozen blackberries?
A: Yes. Add them straight from frozen and simmer a minute or two longer, until the mixture is jammy. The extra cooking time allows the berries to soften and the sauce to thicken.

Q: Do these need refrigeration?
A: Yes. Store the cooled bars covered in the fridge for up to 4 days. Keeping them chilled also helps the filling stay firm enough to cut and serve.

Q: Can I freeze them?
A: Yes. Freeze the bars whole or sliced for up to 2 months. Wrap them securely, then thaw in the fridge before serving. Slicing before freezing makes it easier to take out individual portions.

Q: Why did my filling crack?
A: Overbaking or overbeating can cause cracks. Beat only until the filling is smooth and combined, then remove the bars when the edges are set but the centre still has a slight wobble. Cool completely before chilling.

Q: How do I get neat slices?
A: Chill the bars for at least 4 hours, then lift them from the tin using the baking-paper overhang. Cut with a hot knife and wipe the blade clean between slices. This limits crumbs and keeps the blackberry swirl defined.

Q: Can I make them ahead?
A: Yes. The bars need time to cool and chill, so they can be made ahead and kept covered in the fridge for up to 4 days. Slice them once fully chilled, or keep the slab intact and cut it shortly before serving.