Need a crowd-pleasing spring dessert recipe? Look no further than these luscious Lemon Cheesecake Bars!
How to make Lemon Cheesecake Bars
- Lining the pan is the first step. You’re going to need an overlap of parchment paper or nonstick foil to use as handles to lift the cheesecake bars out of the pan when you’re ready to cut and serve them.
- Next up is the graham cracker crust. Stir together some graham cracker crumbs with sugar and melted butter. Evenly press into the bottom of the prepared pan. Tip: I like to use the bottom of a drinking glass to press the graham cracker mixture into the pan to keep the crust even.
- All that’s left is to make the cheesecake batter. It comes together quickly with the help of a hand or stand mixer. Evenly spread the cheesecake batter on top of the crust. Dollop lemon curd on top of the batter and gently swirl it through using either the tip of sharp knife or an offset spreader. Then bake using a water bath.
Here’s why I use a water bath when I bake cheesecake bars
How to make gluten-free Lemon Cheesecake Bars
Make these Cheesecake Bars in advance
Here’s what I used to make these Lemon Cheesecake Bars with Lemon Curd:
- You wouldn’t think there would be that much difference in store-bought lemon curds, but this Stonewall Kitchens Lemon Curd is the best I’ve found. A gorgeous yellow flavor and not gelatinous than other brands I’ve tried. Of course, you can always make your own lemon curd if you’ve got the time. Homemade Lemon Curd is much easier to make than you’d think!
- A straight edge cake pan is necessary to get sharp, square corners on your cheesecake bars. USA Pans are my favorite. Durable, non-stick and easy to clean.
- It may sound like a bit of an overstatement, but my offset spreader is one of my favorite kitchen tools. It makes quick work of smoothing the top of the batter and swirling the lemon curd. Great for frosting, too!
Cheesecake bars come in all sorts of flavors. These are some of our favorite recipes:
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons melted butter
- 24 ounces cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest
- heaping 1/3 cup lemon curd
For the crust:
- Preheat oven to 350 degrees. Line 8 x 8 baking pan with parchment paper or non-stick foil foil leaving an overhang on all sides. Set aside.
- Stir together graham cracker crumbs and sugar. Pour melted butter into mixture and stir to combine. Dump into prepared baking pan and evenly press crumb mixture into pan to form crust. Place in refrigerator to set while preparing cheesecake.
For the filling:
- Beat together cream cheese and 3/4 cup sugar in a large bowl until light and fluffy. Beat in eggs until incorporated. Add sour cream and lemon juice and gently mix until batter is smooth. Stir in lemon zest. Pour batter over crust. Gently add dollops of lemon curd over the top of the cheesecake batter. Use the tip of an offset spreader or knife to gently swirl the curd into the batter taking care not to hit the crust.
- Place a larger pan (9 x 13 or larger) in the oven and set cheesecake pan inside it. Fill large pan with enough water so it reaches halfway up the sides of the cheesecake pan.
- Bake for 50-55 minutes or until cheesecake is just set. Turn off the oven, prop the oven door open with the handle of a wooden spoon and allow to cool for another hour.
- Remove bars from water bath and refrigerate overnight.
- When ready to serve, lift cheesecake from pan using overlapping paper or foil. Cut cleanly into bars by using a sharp knife run under hot water and dried after each cut.
Additional time includes cooling the cheesecake overnight.
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Serving Size:1 bar
Amount Per Serving: Calories: 546 Total Fat: 39g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 154mg Sodium: 419mg Carbohydrates: 43g Fiber: 1g Sugar: 31g Protein: 8g