Best Lemon Marbled Cheesecake Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
