Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Elegant Lemon Marbled Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Clara
  • Prep Time: 20 minutes
  • Chill Time: 2–3 hours
  • Cook Time: 35 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12–16 bars 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

These Elegant Lemon Marbled Cheesecake Bars are the perfect blend of creamy, tangy, and sweet flavors. The velvety cheesecake layer swirled with vibrant lemon curd creates a gorgeous marbled effect, making this dessert as beautiful as it is delicious. Perfect for holidays, brunch, or an elegant tea-time treat.

Ingredients

Scale

For the crust:

  • 1 1/2 cups (180 g) graham cracker crumbs
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, melted

For the cheesecake filling:

  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) sour cream

For the lemon curd swirl:

  • 1/2 cup (120 ml) lemon curd (store-bought or homemade)
  • 1 teaspoon lemon zest (optional, for extra zing)

Instructions

  1. Preheat the oven:

    • Preheat your oven to 325°F (160°C).
    • Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.

  2. Prepare the crust:

    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Use the back of a spoon or a flat-bottomed glass to help.
    • Bake for 8–10 minutes, then remove from the oven and allow to cool slightly.

  3. Make the cheesecake filling:

    • In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Avoid overmixing.

  4. Assemble the cheesecake bars:

    • Pour the cheesecake batter evenly over the cooled crust and smooth the top with a spatula.
    • Spoon small dollops of the lemon curd on top of the cheesecake layer, spacing them out evenly.
    • Use a toothpick or a skewer to gently swirl the lemon curd into the cheesecake batter, creating a marbled effect. Be careful not to over-swirl.

  5. Bake:

    • Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
    • Remove from the oven and allow to cool to room temperature in the pan.

  6. Chill:

    • Once cooled, refrigerate the cheesecake bars for at least 2 hours (or overnight) to set completely.

  7. Slice and serve:

    • Lift the cheesecake bars out of the pan using the parchment paper overhang.
    • Slice into squares or rectangles and garnish with a dusting of powdered sugar, lemon zest, or a dollop of whipped cream, if desired.

Notes

  • Homemade lemon curd: If you want to make your own lemon curd, whisk together 1/2 cup lemon juice, 2 large egg yolks, 1/4 cup sugar, and 2 tablespoons butter over low heat until thickened.
  • Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • Freezing: You can freeze the bars for up to 2 months. Thaw in the fridge before serving.
  • Swirling tips: Use a light hand when swirling the lemon curd to create elegant, defined swirls without blending too much into the cheesecake.

Find it online: https://recipe.ukfinda.com/elegant-lemon-marbled-cheesecake-bars/