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Cheesecake is my all time favorite dessert, but I think you probably guessed that already. The problem with cheesecake is that I want to eat the whole thing by myself and it’s so rich that usually my kids don’t eat all that much of it. So, I love these cheesecake squares because you get all of the cheesecake goodness, scaled down to something that disappears quickly.
I had picked up a big pack of blackberries and they were perfect with the lemony cheesecake and shortbread crust, of course raspberries would be delicious too. Another bonus is you don’t have to have a springform pan for these.
We have a had a nice warm reprieve from the cold this week and I have so enjoyed it. It was 60 degrees! Unheard of for January in Wyoming. So I’m going to cut this short and get out and enjoy it while it lasts! Y’all have a great weekend and if you are looking for something sweet this is just the ticket!
Blackberry-Lemon Cheesecake Squares
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/3 cup sour cream
- 2 cups blackberries, more for garnish if desired
Preheat oven to 325 degrees.
In a medium size bowl, combine flour, sugar and butter with a fork or pastry cutter until crumbly. Press into an 8 inch square pan. Bake for 10 minutes. Set aside to cool.
In a large mixer bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing until incorporated. Add sugar, vanilla, lemon juice and zest, beat about 2 minutes. Mix in sour cream. Fold in 2 cups blackberries.
Pour over crust and bake 40-45 minutes or until center is set.
Cool for 30 minutes and refrigerate for at least 4 hours or overnight. Cut into squares and garnish with blackberries if desired.