Lemon Cheesecake Bars

Lemon Cheesecake Bars


For the crust

• 2 cups (240g) graham cracker crumbs

• 1/4 cup (50g) granulated sugar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground cinnamon

• 1/2 cup (113g) unsalted butter, melted

For the filling

• 2 (8-ounce) packages full-fat cream cheese, softened

• 3/4 cup (150g) granulated sugar

• 1 tablespoon all-purpose flour

• 3 large eggs, room temperature

• 1/3 cup sour cream

• 1 lemon, zested (2 to 3 teaspoons finely grated zest)

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• 1/3 cup homemade or store-bought lemon curd

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Preheat oven and line baking pan:

Preheat the oven to 375°F. Line a 9×9 baking pan with parchment paper.

Make the crust:

In a medium mixing bowl, stir together the graham cracker crumbs, sugar, cinnamon, and salt with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy.

Break up any large clumps with the spatula.

Transfer the crumb mixture to the lined baking dish. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer in the bottom of the pan.

Bake the crust:

Bake the crust in the preheated oven until it begins to turn golden on the edges, about 10 minutes. Remove the pan from the oven and set it on a cooling rack to cool while making the filling.

Reduce the oven temperature to 325°F.

Make the filling:

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes.

Add the eggs one at a time, beating well at medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula.

Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined. Do not overmix.

Swirl in the lemon curd and bake:

Pour the cheesecake batter over the graham cracker crust and spread it into an even layer. Spoon rounded tablespoonful dollops of the lemon curd over the filling and use an offset spatula or butter knife to carefully swirl it into the batter. Avoid cutting into the crust.

Bake at 325°F until the filling is just set and only slightly jiggly in the center, about 30 minutes.


Turn off the oven, leave the door ajar, and let the bars cool in the oven for 30 minutes.

Remove the bars from the oven and let them cool to room temperature. Refrigerate the bars until thoroughly chilled, at least 3 hours.

The bars will keep in an airtight container in the refrigerator for up to 5 days.


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