Lemon Marbled Cheesecake Bars Recipe

Introduction

These Lemon Marbled Cheesecake Bars combine creamy, tangy cheesecake with a bright lemon swirl baked on a buttery graham cracker crust. Perfectly balanced and easy to make, they are a delightful treat for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar (for crust)
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar (for filling)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 2 tbsp all-purpose flour
• 1/4 cup sour cream

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
2. Step 2: In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Then stir in vanilla extract, all-purpose flour, and sour cream until fully incorporated.
4. Step 4: Pour about two-thirds of this batter over the prepared crust, spreading it evenly.
5. Step 5: Add lemon juice and lemon zest to the remaining batter and mix gently. Dollop this lemon batter over the plain cheesecake layer.
6. Step 6: Using a knife, gently swirl the lemon batter into the plain layer to create a marbled effect without mixing fully.
7. Step 7: Bake for 30 to 35 minutes, until the cheesecake is set but still slightly jiggly in the center.
8. Step 8: Allow the bars to cool completely in the pan before slicing into squares. Refrigerate for best texture.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• For a more intense lemon flavor, add a little extra zest or a teaspoon of lemon extract to the batter.
• Swap graham cracker crust with digestive biscuit crumbs for a different twist.
• Chill the cheesecake bars for at least 3 hours before serving to enhance firmness and flavor.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Reheat is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus instead of lemon?

Yes, you can substitute lime or orange juice and zest for a different citrus twist, but keep the same quantity to maintain balance.

How do I prevent cracks in the cheesecake?

Avoid overbaking and do not open the oven door during baking. Also, ensure the cream cheese is fully softened before mixing to create a smooth batter.

Lemon Marbled Cheesecake Bars Recipe

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★★★★★

4.5 from 78 reviews

These Lemon Marbled Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, tangy marbled cheesecake layer infused with fresh lemon juice and zest. Baked to perfection, they offer a delightful balance of sweet and tart flavors in every bite, making them an irresistible treat for lemon lovers.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes (including chilling)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1/4 cup sour cream

For the Lemon Swirl:

• 1/4 cup lemon juice
• 1 tbsp lemon zest

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars later. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix thoroughly and then press the mixture firmly and evenly into the base of the prepared pan to form the crust.
2. Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate. Then mix in the vanilla extract, all-purpose flour, and sour cream until the batter is smooth and well combined.
3. Assemble and Create the Marble Effect: Pour about two-thirds of the cheesecake batter over the prepared crust and spread evenly. To the remaining batter, add the lemon juice and lemon zest and mix gently. Dollop this lemon mixture in spoonfuls over the plain cheesecake layer. Using a knife or skewer, swirl the lemon batter into the plain batter to create a beautiful marbled effect.
4. Bake the Cheesecake Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cheesecake is set but still slightly jiggly in the center. Avoid overbaking to keep the bars creamy.
5. Cool and Serve: Remove the cheesecake bars from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 2 hours before slicing into bars and serving. This resting time helps the bars set properly and enhances the flavors.

Notes

• Ensure the cream cheese is softened for a smooth, lump-free batter.
• Do not overmix the batter to avoid incorporating excess air, which can cause cracks.
• Use fresh lemon juice and zest for the best flavor.
• Chilling before slicing helps the bars hold their shape.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: lemon cheesecake bars, marbled cheesecake, lemon dessert, graham cracker crust, baked cheesecake bars