Elegant Lemon Marbled Cheesecake Bars Recipe

Introduction

These Elegant Lemon Marbled Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy filling and a bright lemon curd swirl. Perfect for spring or summer gatherings, their delicate tartness and rich texture make them a delightful treat for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar (for filling)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/2 cup lemon curd
• 1 tsp lemon zest (optional)

Instructions

1. Step 1: Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang to easily lift the bars out after baking. This prevents sticking and makes cleanup simpler.
2. Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated for a cohesive crust.
3. Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass to create an even, sturdy base.
4. Step 4: Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly to set and maintain crispness.
5. Step 5: In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth. Add eggs one at a time, mixing well after each addition to avoid overmixing.
6. Step 6: Stir in vanilla extract and sour cream just until combined, keeping the filling smooth and creamy without toughening it.
7. Step 7: Pour the cheesecake filling over the cooled crust, spreading evenly.
8. Step 8: Spoon small dollops of lemon curd over the cheesecake layer, spacing them evenly.
9. Step 9: Use a toothpick or skewer to gently swirl the lemon curd through the filling, creating a marbled effect without over-swizzling.
10. Step 10: Bake until the edges are set and the center slightly jiggles when shaken, about 30–35 minutes. Remove from oven and cool to room temperature in the pan.
11. Step 11: Once cooled, lift the bars out using the parchment overhang, slice into squares or rectangles, and garnish with powdered sugar, lemon zest, or whipped cream if desired.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and avoid graininess from overmixing.
• For extra lemon flavor, add a teaspoon of lemon zest into the cheesecake filling.
• Try swapping the graham cracker crust for crushed shortbread cookies for a richer base.
• To make it gluten-free, use gluten-free graham cracker crumbs or an almond flour crust.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. These bars are best enjoyed chilled and can be served with a dollop of whipped cream if desired after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly and saves time. Just spoon it on as directed and swirl gently.

How do I know when the cheesecake bars are done baking?

The edges should be set and slightly puffed while the center will still have a slight jiggle when you gently shake the pan. This ensures the filling finishes setting as it cools without overbaking.

Elegant Lemon Marbled Cheesecake Bars Recipe

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★★★★★

4.6 from 58 reviews

These Elegant Lemon Marbled Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling infused with a tangy lemon curd swirl. Perfectly balanced and visually stunning, these bars are an ideal dessert for gatherings or a sophisticated treat.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter

For the cheesecake filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream

For the lemon curd swirl:

• 1/2 cup lemon curd
• 1 tsp lemon zest (optional)

Instructions

1. Prepare the Pan: Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal. This prevents sticking and simplifies cleanup, ensuring smooth baking and removal.
2. Make the Crust: Combine the graham cracker crumbs, sugar, and melted butter, mixing until crumbs are evenly coated. This ensures a cohesive, flavorful crust with consistent texture.
3. Press the Crust: Firmly press the crumb mixture evenly into the bottom of the prepared pan using the back of a spoon or flat-bottomed glass to create a compact, sturdy base.
4. Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, then remove and cool slightly. This sets the crust and prevents sogginess by maintaining a crisp texture.
5. Prepare the Filling: In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add the eggs one at a time, mixing well after each addition for even incorporation without overmixing.
6. Add Flavorings: Stir in the vanilla extract and sour cream gently until fully combined, avoiding overmixing to prevent a tough filling and ensure creaminess.
7. Assemble the Bars: Pour the cheesecake batter over the cooled crust. Spoon small dollops of lemon curd across the top, spacing evenly for a decorative pattern.
8. Swirl the Lemon Curd: Use a toothpick or skewer to gently swirl the lemon curd into the cheesecake batter, creating a beautiful marbled effect without over-swisting.
9. Bake the Cheesecake: Bake at 350°F (175°C) for approximately 30-35 minutes until the edges are set and center is slightly jiggly, then remove and let cool to room temperature in the pan for even setting and to prevent cracks.
10. Serve: Once cooled, lift the bars out using the parchment overhang, slice into squares or rectangles. Garnish with a dusting of powdered sugar, lemon zest, or a dollop of whipped cream for an elegant finish.

Notes

• Ensure cream cheese is fully softened for the smoothest filling consistency.
• Do not overmix the batter to avoid a dense or tough cheesecake.
• Use fresh lemon zest for enhanced citrus flavor if desired.
• Allow cheesecake bars to cool completely before slicing to achieve clean cuts.
• Store leftover bars refrigerated in an airtight container for up to 4 days.

Keywords: lemon cheesecake bars, lemon curd dessert, marbled cheesecake, graham cracker crust dessert, creamy lemon bars