Best Lemon Marbled Cheesecake Bars Recipe

Introduction

These Best Lemon Marbled Cheesecake Bars combine a creamy cheesecake with a zesty lemon swirl for a bright, delicious treat. Perfect for summer gatherings or a refreshing dessert any time of year.

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 the oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: Beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, all-purpose flour, and sour cream. Mix until fully combined.
5. Step 5: Pour about two-thirds of the cheesecake batter over the crust and spread evenly.
6. Step 6: To the remaining batter, stir in the lemon juice and lemon zest until combined.
7. Step 7: Dollop the lemon batter over the plain cheesecake layer. Use a knife to gently swirl the two batters together, creating a marbled effect.
8. Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Step 9: Allow the bars to cool completely in the pan before slicing and serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon extract along with the lemon juice and zest.
• You can swap graham cracker crumbs for digestive biscuits or shortbread crumbs for a different crust flavor.
• Chill the cheesecake bars for at least 2 hours before serving for the best texture and easier slicing.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly or enjoy cold. These bars can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of bottled lemon juice?

Yes, fresh lemon juice is preferred for the best flavor. Simply squeeze the lemons to get the required 1/4 cup. Avoid bottled juice if possible for a fresher taste.

How do I prevent the cheesecake from cracking?

Do not overbake the bars; remove them when the edges are set and the center is still slightly jiggly. Also, avoid opening the oven door during baking to keep the temperature constant.

Best Lemon Marbled Cheesecake Bars Recipe

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★★★★★

4.4 from 115 reviews

These Best Lemon Marbled Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling that is beautifully swirled with fresh lemon juice and zest for a refreshing citrus twist. Baked to perfection, these bars deliver a smooth, tangy flavor and a delightful texture, making them an irresistible dessert for lemon and cheesecake lovers alike.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes plus 2 hours chilling
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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) and line an 8×8-inch baking pan with parchment paper to ensure easy removal later. In a bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until the mixture is smooth and creamy. Add eggs one at a time, beating well after each to incorporate. Next, blend in vanilla extract, all-purpose flour, and sour cream until just combined, forming a smooth batter.
3. Assemble the Bars: Pour about two-thirds of the plain cheesecake batter over the pressed crust, spreading evenly. Take the remaining batter and mix in the lemon juice and lemon zest thoroughly. Dollop this lemon batter over the plain cheesecake layer.
4. Create the Marble Effect: Using a knife or skewer, gently swirl the lemon batter into the plain cheesecake batter. This will create a marbled appearance without fully blending the two flavors together.
5. Bake: Place the pan in the preheated oven and bake for 30-35 minutes until the cheesecake bars are set but still slightly jiggly in the center. Avoid overbaking to maintain a creamy texture.
6. Cool and Serve: Remove from the oven and let the cheesecake bars cool completely in the pan. After cooling, refrigerate them for at least 2 hours to fully set before slicing into squares and serving.

Notes

• Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
• Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
• Use fresh lemon juice and zest for the brightest and freshest flavor.
• Refrigerate the bars well before slicing to make clean cuts.
• 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, easy cheesecake bars