Lemon Cheesecake Bars
Lemon cheesecake bars are a simple and sweet treat with a graham cracker crust, cheesecake filling and lemon curd filling swirled throughout. They are the perfect dessert for every occasion!
Servings: 15 2 inch x 2 ½ inch slices
Calories: 297kcal
Ingredients
CRUST:
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 8 tbsp salted sweet cream butter melted
- 2 tsp fresh lemon zest
FILLING:
- 16 ounce packages cream cheese softened
- ¾ cup granulated sugar
- 3 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp pure vanilla extract
- 3 large eggs
- ½ cup lemon curd (for the lemon swirl)
Instructions
Crust:
- Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick spray and set it aside.
- In a medium-sized mixing bowl, combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Stir until the mixture is completely combined.
- Press the crust mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven and reduce the temperature to 325°F.
Filling:
- Using a medium-sized mixing bowl and a handheld mixer on low speed, beat together the cream cheese, sugar, sour cream, vanilla, lemon juice and lemon zest, just until well combined.
- Keeping the mixer speed on low, add the eggs one at a time. Mix until the filling is completely incorporated.
- Evenly pour the filling on top of the crust.
- Drop the lemon curd by teaspoon on top of the filling. Use a knife, toothpick, or offset spatula to shallowly swirl the lemon curd, being careful not to swirl too deep. Bake for 40 minutes.
- Remove the cheesecake from the oven, allow the cheesecake to sit at room temperature for 1 hour. Place the cheesecake in the refrigerator for at least 2 hours before slicing and serving.
Video
Nutrition
