Elegant Lemon Marbled Cheesecake Bars

Lemon Marbled Cheesecake Bars combine the tangy zest of lemon with the rich creaminess of cheesecake, resulting in a dessert that’s as beautiful as it is delicious. The vibrant lemon swirls atop a creamy cheesecake filling make this a show-stopping dessert, perfect for brunches, celebrations, or an indulgent afternoon treat.

Ingredients

For the Crust:

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

For the Cheesecake Filling:

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

For the Lemon Curd Swirl:

• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup granulated sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter, cubed

Equipment Needed

• 9×9-inch baking pan
• Parchment paper
• Medium saucepan
• Fine-mesh sieve
• Whisk
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Skewer or knife (for swirling)

Instructions

1. Prepare the Lemon Curd:
   • In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
   • Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
   • Remove from heat and stir in the butter until fully melted.
   • Strain the curd through a fine-mesh sieve to remove any lumps. Let it cool to room temperature.
2. Make the Crust:
   • Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
   • In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
   • Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
   • Pour the cheesecake filling over the cooled crust, spreading it evenly with a rubber spatula.
4. Add the Lemon Swirl:
   • Drop spoonfuls of the cooled lemon curd over the cheesecake filling.
   • Use a skewer or knife to swirl the curd into the filling, creating a marbled effect.
5. Bake:
   • Bake the cheesecake bars for 30–35 minutes, or until the center is just set.
   • Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Serve:
   • Once chilled, lift the cheesecake out of the pan using the parchment paper overhang.
   • Slice into bars and serve.

Tips for Success

• Use freshly squeezed lemon juice and zest for the brightest, freshest flavor.
• Ensure the cream cheese is softened for a smooth, lump-free filling.
• Chill thoroughly before slicing for clean and precise bars.

Elegant Lemon Marbled Cheesecake Bars are a perfect blend of tangy citrus and creamy indulgence. With their stunning marbled design and irresistible flavor, they’re sure to impress anyone lucky enough to try them. Whether for a party or a special treat, these bars will add a touch of elegance to any occasion!

Elegant Lemon Marbled Cheesecake Bars

Brighten your dessert table with these Elegant Lemon Marbled Cheesecake Bars. A creamy cheesecake base swirled with tangy lemon curd creates a sophisticated and irresistible treat.

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Equipment

• 9x9-inch baking pan
• Parchment paper
• Medium saucepan
• Fine mesh sieve
• Whisk
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Skewer or knife (for swirling)

Ingredients

  

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter melted
• For the Cheesecake Filling:
• 16 oz cream cheese softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• For the Lemon Curd Swirl:
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup granulated sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter cubed

Instructions

 

• Prepare the Lemon Curd:
• In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
• Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
• Remove from heat and stir in the butter until fully melted.
• Strain the curd through a fine-mesh sieve to remove any lumps. Let it cool to room temperature.
• Make the Crust:
• Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
• Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
• Prepare the Cheesecake Filling:
• In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
• Pour the cheesecake filling over the cooled crust, spreading it evenly with a rubber spatula.
• Add the Lemon Swirl:
• Drop spoonfuls of the cooled lemon curd over the cheesecake filling.
• Use a skewer or knife to swirl the curd into the filling, creating a marbled effect.
• Bake:
• Bake the cheesecake bars for 30–35 minutes, or until the center is just set.
• Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Serve:
• Once chilled, lift the cheesecake out of the pan using the parchment paper overhang.
• Slice into bars and serve.