Are you craving a decadent, creamy cheesecake bars? Try this lemon marbled cheesecake bars recipe.
Ideal for summer luncheons, potluck gatherings, or just a sweet treat at home, the recipe turns out surprisingly easy to follow and impressively delicious.
Balancing the tartness from the lemon with the richness of the cheesecake, these bars are a lovely dessert, refreshing yet indulgent.
Why You’ll Love This Lemon Marbled Cheesecake Bars Recipe
Perfect Balance of Flavors: The tangy lemon curd swirl is going well with the wealthy, creamy cheesecake, making it a clean and extravagant deal with.
Easy to Make: This recipe uses easy ingredients and clean steps, making it first rate for beginners.
Versatile Dessert: It’s best for events, picnics, or as a make-in advance deal with for any occasion.
Visually Stunning: The marbled lemon swirl makes the dessert look as correct because it tastes.
Customizable: You can without difficulty alternate the recipe with special versions or substitutions to fit your flavor.
Ingredients
For the Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 12 full crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt
For the Cheesecake Layer
16 oz (2 packages) cream cheese, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
¼ cup sour cream
2 tbsp all-purpose flour
1 tbsp fresh lemon juice
Zest of 1 lemon
For the Lemon Curd Swirl
½ cup lemon curd (store-bought or homemade, see recipe below)
1 tbsp fresh lemon juice (optional, for extra tang)
Homemade Lemon Curd (Optional)
½ cup fresh lemon juice (about 2–3 lemons)
Zest of 1 lemon
½ cup granulated sugar
2 large eggs
4 tbsp unsalted butter, cubed
Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Bake for 8–10 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, flour, lemon juice, and lemon zest until fully combined.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Step 3: Add the Lemon Curd Swirl
If making homemade lemon curd, combine lemon juice, zest, sugar, and eggs in a heatproof bowl. Place over a double boiler and whisk constantly until thickened, about 8–10 minutes.
Remove from heat, stir in butter, and let cool.
Drop spoonfuls of lemon curd onto the cheesecake batter. Use a knife or skewer to swirl the curd into the batter, creating a marbled effect.
For extra tang, drizzle 1 tbsp fresh lemon juice over the top and swirl lightly.
Step 4: Bake and Cool
Bake at 325°F (160°C) for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Refrigerate for at least 4 hours or overnight for best results.
Step 5: Slice and Serve
Use the parchment overhang to lift the cheesecake from the pan. Slice into 16 even bars using a sharp knife (wipe the knife between cuts for clean edges).
Serve chilled or at room temperature, garnished with lemon zest or whipped cream, if desired.
Tips
Let’s Bring Ingredients at Room Temperature: Soft cream cheese and eggs at room temperature mix better and create a good filling.
Don’t Beat it Much: Excessive mixing adds air into the batter that can cause fissures.
Swirl Softly: Lightly swipe the lemon curd to get a really attractive marbled look; don’t blend it in too much.
Chill for Quite Some Time: Let the bars take some time in the fridge, at least 3 hours, to harden properly so it will be easy to cut to squares.
Use Fresh Lemons: As fresh lemon juice and zest are really much more flavorful, it’s better to use these than bottled juice.
Variations and Substitutions
Crust Options: Try substituting crushed vanilla wafers for graham crackers or for trying gingersnaps or shortbread cookies for a different flavor.
Lemon Curd Options: Use lime or orange curd for a citrus flavor or go with raspberry jam for a fruity alternative.
Vegan Option: Again, you’re going to be able to do this with dairy-free cream cheese and sour cream.
Gluten-Free: Replace graham crackers with gluten-free crumbs and ensure the flour is gluten-free.
Less Sweetness: Substitute 1/2 cup sugar for the sugar in the filling and use a low-sugar lemon curd for a lighter dessert.
Serving Suggestions
Combine a small amount of whipped cream and lemon zest to top for a little bit more flair.
Serve with a handful of fresh berries- raspberries or blueberries- for some extra color and flavor, too.
Make it an afternoon snack with a nice cup of herbal tea or coffee.
Serve on a dessert platter to entertain guests when presenting it at parties or potlucks.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare these cheesecake bars a few days ahead and refrigerate them after baking, cooling, and storing them in an airtight container to preserve freshness.
Storing
It can be stored in an airtight container in the refrigerator not more than five days, wherein best texture is achieved, keeping the bars chilled until the time they’re ready to be served.
Freezing
Freeze these bars in a single layer on a dedicated baking sheet until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months.
Thaw in the refrigerator overnight before serving.
FAQs
Q. Can I use store-bought lemon curd?
Yes, high-quality ready lemon curd. The best tasting would include natural ingredients.
Q. How do I prevent cracks in my cheesecake bars?
Batter should not be mixed too much then bake until edges have set and center is slightly wobbly. Cooling it off at room temperature and then refrigerating also helps.
Q. Can I make these bars without eggs?
Eggs help structure, but in their stead you can use a vegan substitute like flax eggs-the texture may be slightly different though.
Q. How can I make my own lemon curd?
In a saucepan combine ½ cup sugar with 2 eggs and ¼ cup lemon juice and 1 tsp lemon zest. Cook this over low heat while stirring constantly until thickened (about thickened, 5-7 minutes). Cool it before putting it to use.
Conclusion
In conclusion, these Lemon Marbled Cheesecake Bars Recipe offers the ultimate dessert: creamy, tangy sweet, making them an irresistible treat anytime.
Whether you are throwing a party to serve them or just sharing them with your family at home, these bars are all about flavor and presentation.
Try them today and raise the bar for your desserts!
Read More:- Sugar Cookie Cheesecake Bars Recipe
Lemon Marbled Cheesecake Bars recipe
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
- Filling:
- 16 oz cream cheese
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ¼ cup sour cream
- 2 tbsp flour
- Lemon Swirl:
- ½ cup lemon curd
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Heat the oven to 350 degrees Fahrenheit. Line the insides of an 8×8-inch pan with parchment. Combine crust ingredients, press into the pan, then bake it for 8 to 10 minutes.
- Cream cheese and sugar are beaten into smooth perfection. Incorporate the eggs, vanilla, sour cream, and flour. Mix well.
- Now we will mix our lemon curd, juice, and zest together. Pour cheesecake filling over the crust, dollop with lemon curds, and swirl with a knife.
- Bake 25 to 30 minutes. Let cool for 1 hour at room temperature and then chill for 3 hours. Cut into 16 bars.
- Make the Lemon Swirl: In a small bowl, mix lemon curd, lemon juice, and lemon zest until smooth.
- Assemble the Bars: Pour the cheesecake filling over the cooled crust and spread evenly. Drop spoonfuls of the lemon curd mixture on top. With a knife or toothpick, swirl the lemon curd into the cheesecake for a marbled effect.
- Bake: Bake for 25-30 minutes or until the edges are set and the centre is just slightly jiggly. Cool for 1 hour at room temperature and then refrigerate for at least 3 hours.
- Slice and Serve: Lift the cheesecake out of the pan using the parchment paper. Cut into sixteen squares and serve chilled.
