Get ready to experience a dessert that's about to revolutionize your sweet tooth! These Creamy Lemon Swirl Cheesecake Bars are not just another ordinary treat - they're a tantalizing symphony of zesty lemon and rich, velvety cream cheese that will transport you to dessert heaven. Imagine a perfectly crisp graham cracker crust topped with a silky smooth cheesecake filling, dramatically swirled with bright, sunshine-colored lemon curd. Whether you're hosting a dinner party or craving a luxurious personal indulgence, these bars are guaranteed to impress and delight everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup lemon curd (for swirling)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or flat spatula to create a compact, smooth crust.
- Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool while preparing the cheesecake filling.
- In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in fresh lemon juice and lemon zest until fully combined. The batter should be light and smooth.
- Pour the cheesecake batter over the cooled graham cracker crust, spreading evenly with a spatula.
- Dollop lemon curd in small spoonfuls across the top of the cheesecake batter. Use a knife or toothpick to create swirl patterns by gently dragging the lemon curd through the batter.
- Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into 12 even squares using a sharp knife, cleaning the knife between cuts for neat edges.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Don't overbeat the cheesecake mixture - this can introduce too much air and cause cracking.
- Use a sharp knife dipped in hot water and wiped clean between cuts for perfectly neat bar edges.
- For the most vibrant lemon flavor, use fresh lemon juice and zest rather than bottled juice.
- Allow the bars to cool completely and chill thoroughly for the best texture and flavor development.
- If the top browns too quickly while baking, loosely tent with aluminum foil.
- For clean cutting, refrigerate the bars for at least 2 hours before slicing.
Nutrition Facts
Calories: 272kcal
Carbohydrates: 28g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 80mg
