Easy Lemon Marbled Cheesecake Bars (Printer-Friendly)
Creamy cheesecake bars with bright lemon swirls and a crunchy graham base make an elegant citrus treat.
# What You’ll Need to Cook:
→ Graham Cracker Crust
01 -
188 g graham cracker crumbs (approximately 1½ cups)
02 -
55 g granulated sugar (¼ cup)
03 -
113 g unsalted butter, melted (½ cup)
→ Cheesecake Filling
04 -
450 g full-fat cream cheese, softened (2 bricks, 16 ounces)
05 -
150 g granulated sugar (¾ cup)
06 -
2 large eggs, room temperature
07 -
120 g sour cream, room temperature (½ cup)
08 -
3 tablespoons fresh lemon zest
09 -
60 ml freshly squeezed lemon juice (¼ cup)
10 -
1 teaspoon pure vanilla extract
→ Lemon Curd Marbling
11 -
120 ml prepared lemon curd, smooth and cooled (for swirling)
# Steps to Prepare:
01 -
Preheat oven to 190°C. Line a 23x33 cm (9x13-inch) baking pan with parchment paper, leaving overhang on two sides. Mix graham cracker crumbs, granulated sugar, and melted butter until thoroughly combined. Press mixture evenly into the base of prepared pan. Bake for 10 minutes until lightly golden. Set aside to cool slightly.
02 -
In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed for 2 minutes until smooth and fluffy. Add granulated sugar and blend until fully incorporated. Beat in eggs one at a time. Add sour cream, lemon zest, lemon juice, and vanilla extract, mixing just until smooth. Do not overmix to ensure a light texture.
03 -
Pour cheesecake filling evenly over the cooled crust. Tap the pan gently to release any air bubbles.
04 -
Dollop small spoonfuls of lemon curd over the cheesecake layer. Using a skewer or toothpick, gently swirl the curd through the filling to create a marbled pattern, avoiding deep cuts into the base.
05 -
Reduce oven temperature to 163°C. Bake for 45-55 minutes until edges are set and the centre has a slight jiggle. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours until fully set.
06 -
Lift bars from the pan using the parchment overhang. Slice with a clean, sharp knife wiped between cuts for defined edges. Garnish as desired and serve chilled.
# Extra Cooking Tips:
01 -
For the silkiest filling, ensure all dairy and eggs are at room temperature before mixing.
02 -
Slice bars only once thoroughly chilled for clean, professional presentation.
03 -
Store in an airtight container in the refrigerator for up to 5 days or freeze individual bars for up to 3 months.