Name: Elegant Lemon Marbled Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: PT-490154H51M26S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup melted unsalted butter; 16 oz cream cheese, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 1/2 cup lemon curd; 1 tsp lemon zest (optional)

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Introduction

These Elegant Lemon Marbled Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy cheesecake filling swirled with bright lemon curd. Perfect for spring gatherings or anytime you want a refreshing, beautiful dessert that’s easy to make.

Nine square pieces of a dessert show three visible layers; the bottom layer is a light brown crumbly crust, the middle layer is thick and bright yellow with a smooth texture, and the top layer is white with bright yellow swirls creating a spiral pattern on each piece; the dessert sits on a white marbled surface with crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar (for filling)
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/2 cup lemon curd
1 tsp lemon zest (optional)

Instructions

Step 1: Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
Step 3: Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust using the back of a spoon or a flat-bottomed glass.
Step 4: Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly.
Step 5: In a separate bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add the eggs one at a time, mixing well after each.
Step 6: Stir in the vanilla extract and sour cream until just combined, being careful not to overmix.
Step 7: Pour the cheesecake filling over the cooled crust and spread evenly.
Step 8: Spoon small dollops of lemon curd over the cheesecake layer, spacing them evenly.
Step 9: Use a toothpick or skewer to gently swirl the lemon curd into the batter, creating a marbled effect without over-swiping.
Step 10: Bake until set, then remove from the oven and cool to room temperature in the pan before refrigerating if desired.
Step 11: Once cool, slice into bars and garnish with powdered sugar, lemon zest, or whipped cream if you like.

Tips & Variations

For a tangier twist, add a teaspoon of fresh lemon juice to the cheesecake filling.
Use store-bought lemon curd to save time, or make your own for a fresher flavor.
Swap graham cracker crumbs for crushed digestive biscuits or shortbread for a different crust texture.
Chill the bars for at least 2 hours before slicing to help them firm up and slice cleanly.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat at room temperature for 10–15 minutes before serving if desired, but they are delicious chilled. For longer storage, freeze the bars wrapped tightly and thaw overnight in the fridge.

How to Serve

Four square slices of a dessert are shown, each with three layers. The bottom layer is a rough, crumbly brown crust. The middle layer is smooth and creamy white, thicker than the crust. The top layer is thin, with a white base and a bright yellow swirl pattern that looks like lemon sauce or glaze. A white marbled texture is visible under the dessert, and a yellow lemon is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese or does it need to be full-fat?

Full-fat cream cheese is recommended for the creamiest texture and best flavor, but you can use reduced-fat if preferred, keeping in mind it may affect the richness slightly.

How do I prevent the cheesecake from cracking?

Allow the cheesecake to cool gradually in the pan at room temperature before refrigerating. Avoid overmixing the batter and don’t overbake the bars to maintain a smooth texture without cracks.