Description
These Elegant Lemon Marbled Cheesecake Bars feature a creamy filling with a vibrant lemon swirl, perfect for any occasion.
Ingredients
Scale
- 15 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter
- 16 oz Cream cheese
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Sour cream
- 0.25 cup Fresh lemon juice
- 1 zest Lemon
- 0.25 cup Granulated sugar (for lemon swirl)
- 0.25 cup Fresh lemon juice (for lemon swirl)
- 1 tablespoon Cornstarch
- 1 zest Lemon (for lemon swirl)
Instructions
- Preheat your oven to 325°F (160°C).
- Line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture into the bottom of the pan.
- Bake for 10 minutes and let cool.
- Beat cream cheese with an electric mixer until smooth.
- Gradually add sugar and mix until combined.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla, sour cream, lemon juice, and lemon zest until smooth.
- In a saucepan over medium heat, combine sugar, lemon juice, cornstarch, and lemon zest; stir until thickened (2-3 minutes) and let cool.
- Pour cheesecake filling over the crust and spread evenly.
- Drop spoonfuls of the lemon mixture over the filling and swirl with a knife.
- Bake for 30-35 minutes until the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Lift bars out using parchment and slice into bars.
- Serve chilled.
Notes
For best flavor, refrigerate overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg