Description
These lemon cheesecake bars put a bright, citrusy spin on a timeless dessert. A crisp graham cracker base supports a creamy cheesecake filling, finished with a vibrant lemon swirl that adds just the right pop of tang. Every bite is smooth, rich, and refreshingly balanced.
Ingredients
Scale
Crust Layer
- 1½ cups crushed graham crackers
- ⅓ cup butter, melted
- ¼ cup white sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Get the pan ready: Heat the oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving extra hanging over the sides for easy removal.
- Make the crust: Combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of the pan to form an even layer.
- Prepare the cheesecake base: In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing just until incorporated. Blend in the vanilla, flour, and sour cream until creamy.
- Create the lemon swirl: Spread about two-thirds of the plain cheesecake batter evenly over the crust. Stir the lemon juice and zest into the remaining batter.
- Assemble and swirl: Spoon the lemon-flavored batter over the plain layer. Use a knife to gently swirl the two together, creating a marbled pattern.
- Bake and cool: Bake for 30–35 minutes, or until the center is set with a slight jiggle. Remove from the oven and allow to cool completely, then chill before slicing into bars.
Notes
- For cleaner slices, refrigerate the bars for several hours before cutting.
- Adjust the lemon juice or zest slightly if you prefer a milder or bolder citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts