Lemon Swirl Cheesecake Bars just might be the sweetest treat you’ll ever eat! These creamy, citrusy bites are loaded with lemon flavors that will have you daydreaming of the dreamiest summer day there ever was. And that sweet graham cracker crust complements the slightly tangy topping so well. Lemon Swirl Cheesecake Bars taste like a daydream that came true! So, enjoy every last crumb!
Ingredients
For the graham cracker crust:
- 6 tablespoons unsalted butter
- 12 graham cracker sheets
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
For the lemon cheesecake:
- 2 (8-ounce) packages full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
Directions
Step 1 –Position a rack into the middle of the oven.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Line an 8×8-inch metal baking pan with parchment paper so that the paper hangs off two sides to form a sling.
Step 4 –Place the butter into a small microwave-safe bowl and microwave in 20 second increments until it is mostly melted, about 30-40 seconds.
Step 5 –Set the butter aside to cool slightly.
Step 6 –Break the graham cracker sheets into rough pieces and place them in a food processor fitted with a blade attachment.
Step 7 –Add 2 tablespoons of the granulated sugar and 1/4 teaspoon of the kosher salt to the graham crackers and process until the crackers are the texture of sand, about 15 seconds.
Step 8 –Add the melted butter to the graham cracker mixture and pulse to combine, about six to eight pulses.
Step 9 –Transfer the graham mixture to the prepared baking pan and press it into the bottom of the baking pan in an even layer.
Step 10 –Bake the graham cracker crust until it is fragrant and starts to darken around the edges, about 12-15 minutes.
Step 11 –Let the crust cool slightly.
Step 12 –In the bowl of a food processor, add the cream cheese and process until very smooth and fluffy, about 2 minutes.
Step 13 –Add the remaining granulated sugar and the remaining kosher salt to the cream cheese and process until incorporated, about 1 minute. Scrape down the sides of the bowl with a spatula.
Step 14 –With the food processor’s motor running, add the eggs to the cream cheese mixture, one at a time, until just incorporated.
Step 15 –Add the vanilla extract to the cream cheese mixture and process until just combined.
Step 16 –Pour the cream cheese filling over the crust and spread it into an even layer with a flexible spatula.
Step 17 –Dollop the lemon curd over the top of the cream cheese filling, leaving space between each dollop.
Step 18 –Run a skewer through the lemon curd dollops to create a marbled effect, taking care not to overwork the mixture.
Step 19 –Bake the cheesecake bars until the edges are set and puffed and the center is still slightly jiggly, about 30-35 minutes.
Step 20 –Place the baking dish on a wire rack and allow the bars to cool completely, about 2 hours.
Step 21 –Cover the baking dish with aluminum foil and refrigerate until completely chilled, for at least 3 hours up to overnight.
Step 22 –Run a knife around the edges of the cheesecake to loosen.
Step 23 –Grasp both ends of the parchment sling and lift the cheesecake out of the pan to a cutting board.
Step 24 –Cut the cheesecake into bars.
Step 25 –Refrigerate the cheesecake bars in an airtight container until ready to serve, and up to 5 days.
Step 26 –Serve.
