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A delicious plate of Heavenly Lemon Cheesecake Bars

Heavenly Lemon Cheesecake Bars

Indulge in these delightful lemon cheesecake bars, featuring a buttery graham cracker crust, a creamy, tangy lemon filling, and a beautiful lemon curd swirl. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 minutes
Total Time 1 hour
Servings: 12 bars
Course: Bars, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs For the base of the cheesecake bars.
  • 6 tbsp unsalted butter Melted for binding the crust.
  • 2 tbsp granulated sugar Adds sweetness to the crust.
Cheesecake Filling
  • 16 oz cream cheese Ensure it's softened for a smooth batter.
  • 0.75 cup granulated sugar Sweetens the creamy filling.
  • 2 large eggs Bind the filling and add richness.
  • 0.25 cup fresh lemon juice For a bright, tangy flavor.
  • 1 tbsp lemon zest Enhances the lemon aroma.
  • 1 tsp vanilla extract Balances the lemon flavor.
  • 1 tbsp all-purpose flour Helps stabilize the cheesecake.
  • 0.5 cup sour cream Adds creaminess and a slight tang.
Topping and Garnish
  • 0.5 cup lemon curd For swirling on top, use your favorite store-bought or homemade.
  • 1 tbsp Extra lemon zest For a beautiful presentation, optional.

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Large bowl
  • Offset spatula
  • Skewer or toothpick

Method
 

  1. Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened. Press firmly into the prepared pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in lemon juice, lemon zest, vanilla, flour, and sour cream until fully combined.
  4. Pour cheesecake batter over the cooled crust and smooth the top with an offset spatula.
  5. Drop spoonfuls of lemon curd on top and swirl with a skewer or toothpick to create a marbled pattern.
  6. Bake for 35-40 minutes until the edges are set and the center slightly jiggles. Remove and cool to room temperature.
  7. Refrigerate for at least 4 hours or overnight.
  8. Lift out the chilled bars using parchment. Slice cleanly with a warm knife. Garnish with lemon zest if desired.

Notes

These lemon cheesecake bars are perfect for making ahead of time and can be stored in the refrigerator for up to 3-4 days. For cleaner slices, wipe your knife clean between cuts.