Elegant Lemon Marbled Cheesecake Bars

Save this recipe on:

Bright, tangy, and irresistibly creamy, these Elegant Lemon Marbled Cheesecake Bars are a standout dessert that dazzles with both flavor and flair. The luscious swirls of lemon curd ripple through a velvety cheesecake layer, perched atop a crisp graham cracker crust. Each bite offers a balance of sweet, tart, and buttery richness that melts beautifully on the tongue.

Perfect for spring celebrations, summer potlucks, or any time you crave something refreshing and elegant, these bars are as pleasing to the eye as they are to the palate. With minimal baking and maximum visual appeal, they’re a favorite among dessert lovers who want both simplicity and sophistication in one bite.

---

Ingredients for this Elegant Lemon Marbled Cheesecake Bars Recipe

For the crust:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the lemon swirl:

• 1/2 cup lemon curd (store-bought or homemade)

---

Step 1: Prepare the crust

Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the prepared pan.

Step 2: Bake the crust

Bake the crust for 10 minutes, then set it aside to cool slightly while you prepare the filling.

Step 3: Make the cheesecake filling

In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and lemon zest until just combined.

Step 4: Assemble the bars

Pour the cheesecake filling over the cooled crust and spread it evenly. Dollop the lemon curd on top in small spoonfuls. Use a skewer or knife to gently swirl the lemon curd into the filling, creating a marbled effect.

Step 5: Bake the bars

Bake the cheesecake bars for 35-40 minutes, or until the center is set and just slightly jiggly. Let them cool to room temperature in the pan, then refrigerate for at least 4 hours, or preferably overnight.

Step 6: Slice and serve

Once chilled and set, lift the bars out of the pan using the parchment paper overhang. Cut into squares with a clean, sharp knife. Wipe the knife between cuts for clean edges. Serve chilled and enjoy the citrusy-creamy bliss.

---

Frequently Asked Questions

How do I get clean cuts for these bars?

Use a sharp knife and wipe it clean with a damp cloth between cuts. Chilling the bars thoroughly before slicing also helps maintain sharp edges.

Can I use a different crust base?

Yes, you can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or even a shortbread cookie base.

Can I make these bars ahead of time?

Absolutely. These bars are ideal for making a day ahead since they need several hours to chill and set properly in the fridge.

What type of lemon curd works best?

Homemade lemon curd offers the freshest taste, but a good-quality store-bought version works beautifully too. Just make sure it’s not too runny.

Can I double this recipe for a crowd?

Yes, simply double the ingredients and use a 9×13-inch baking dish. You may need to slightly increase the baking time by 5–10 minutes.

Is it necessary to use lemon zest?

While optional, lemon zest boosts the overall citrus flavor. If you’re aiming for maximum zing, don’t skip it!

---

Print

Save this recipe on: