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Swirled Lemon Cheesecake Bars Recipe

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4.8 from 135 reviews

Delight in these tangy and creamy Swirled Lemon Cheesecake Bars that combine a buttery brown sugar crust with a luscious cream cheese filling and a vibrant lemon curd swirl. Perfectly balanced between sweet and tart, these bars are an irresistible treat for lemon lovers and a delightful dessert for any occasion.

Ingredients

Scale

For the Crust:

  • ¾ cup (105g) all-purpose flour
  • ¼ cup (55g) packed light brown sugar
  • ¼ teaspoon salt
  • ¼ cup (56g) unsalted butter, melted

For the Filling:

  • 1 block (250g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 2 teaspoon lemon zest
  • 1 large egg
  • ¼ cup (60ml) plain full fat yogurt
  • 1 teaspoon (5ml) pure vanilla extract

For the Lemon Curd Swirl:

  • 1 batch of Small Batch Lemon Curd (approximately ½ cup)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, packed light brown sugar, and salt. Pour in the melted unsalted butter and stir until the mixture is just combined and crumbly. Press this mixture evenly into the bottom of a greased 8×8 inch baking pan to form the crust layer.
  2. Bake the crust: Bake the crust in the preheated oven for 10 to 12 minutes or until it’s set and lightly golden around the edges. Remove it from the oven and allow it to cool slightly while preparing the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until fully incorporated. Mix in the lemon zest, then add the egg, plain full fat yogurt, and vanilla extract. Blend everything together until the filling is smooth and uniform.
  4. Assemble the bars: Pour the cream cheese filling over the baked crust, spreading it evenly with a spatula. Dollop spoonfuls of the small batch lemon curd over the filling. Using a skewer or toothpick, gently swirl the lemon curd into the cream cheese filling to create a marbled effect.
  5. Bake the bars: Return the pan to the oven and bake at 350°F (175°C) for 25 to 30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
  6. Cool and chill: Remove the bars from the oven and let them cool to room temperature. Once cooled, refrigerate the bars for at least 3 hours or overnight to allow them to fully set and develop the best texture.
  7. Serve: After chilling, cut the cheesecake bars into squares and serve chilled. Enjoy these rich, creamy, and tangy treats!

Notes

  • For the best texture, ensure the cream cheese is fully softened before mixing.
  • You can make the small batch lemon curd ahead of time and keep it refrigerated until ready to use.
  • Use a sharp knife warmed in hot water to cut the bars cleanly without cracking.
  • Store leftover bars covered in the refrigerator for up to 5 days.
  • If desired, garnish with fresh lemon zest or a dusting of powdered sugar before serving.

Find it online: https://amandafood.com/swirled-lemon-cheesecake-bars-recipe/