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Lemon Cheesecake Bars
Lemon Cheesecake Bars
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
300 minutes
Indulge in zesty lemon cheesecake bars - a perfect treat to share, no water bath needed.
Ingredients:
  • 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
  • 1/3 cup homemade or store-bought lemon curd
Instructions:
  • Preheat the oven to 375°F and prepare the baking pan: Line a 9x9 baking pan with parchment paper.
  • Prepare the crust: Combine graham cracker crumbs, sugar, cinnamon, and salt in a medium mixing bowl using a rubber spatula. Pour in melted butter and mix until crumbs are uniformly moistened, resembling a sandy texture. Break up any big clumps with the spatula. Spread the mixture evenly in the lined baking dish, then firmly press down with your hand or the bottom of a measuring cup to form a consistent layer at the base.
  • Bake the crust in the preheated oven until it turns golden on the edges, about 10 minutes. Then, set it on a cooling rack to cool while preparing the filling. Remember to reduce the oven temperature to 325°F.
  • Prepare the filling: In a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, blend cream cheese, sugar, and flour on medium-low for about 2 minutes until smooth. Add eggs one at a time, ensuring each is well beaten. Scrape sides of the bowl, then add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed until just combined. Avoid overmixing.
  • Pour the cheesecake batter over the graham cracker crust, spreading it evenly. Add dollops of lemon curd on top and gently swirl it into the batter using a spatula. Bake at 325°F for approximately 30 minutes until the center is slightly jiggly.
  • After baking, allow the bars to cool in the turned-off oven with the door slightly open for 30 minutes. Then cool to room temperature. Chill in the refrigerator for at least 3 hours until thoroughly set. Enjoy the bars stored in an airtight container in the fridge for up to 5 days. If you loved the recipe, please consider leaving a review!

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