Name: Best Lemon Marbled Cheesecake Bars – Ready in 30 Minutes Recipe
Prep time: 15 min
Cook time: PT-490152H39M28S
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 1/4 cup granulated sugar; 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; 1/4 cup lemon juice; 1 tbsp lemon zest

Jump to Recipe

Introduction

These Best Lemon Marbled Cheesecake Bars combine the creamy richness of classic cheesecake with a bright, tangy lemon swirl. Perfectly balanced and easy to make, they bake up in just 30 minutes for a delightful dessert that’s sure to impress.

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar (for crust)
16 oz cream cheese, softened
1/2 cup granulated sugar (for filling)
2 large eggs
1 tsp vanilla extract
1/4 cup lemon juice
1 tbsp lemon zest
2 tbsp all-purpose flour
1/4 cup sour cream

Instructions

Step 1: Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of your prepared pan to form the crust.
Step 3: Beat the cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, all-purpose flour, and sour cream until fully incorporated.
Step 4: Pour about two-thirds of the cheesecake batter evenly over the crust layer.
Step 5: Mix the lemon juice and lemon zest into the remaining batter. Dollop this lemon mixture over the plain cheesecake layer in the pan.
Step 6: Use a knife to gently swirl the lemon batter into the plain layer, creating a marbled effect.
Step 7: Bake for 30 to 35 minutes, or until the cheesecake bars are set and the edges are slightly golden.
Step 8: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

For an extra tangy flavor, increase the lemon zest by another teaspoon.
Use digestive biscuits instead of graham crackers for a different crust twist.
Make sure the cream cheese is softened to avoid lumps in your batter.
For a gluten-free version, substitute the graham crackers and flour with gluten-free alternatives.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat to room temperature or serve chilled for best texture and flavor.

How to Serve

The image shows a square slice of a dessert with three visible layers. The bottom layer is a light brown crumbly crust texture. The middle layer is a smooth pale yellow cream with a white layer just above it. The top layer is a mix of yellow and white swirled cream, creating a rose-like pattern with soft, curved waves covering the entire top surface. The dessert slice is placed on a white plate with the background being a white marbled texture. A woman's hand is holding a silver fork lifting the slice slightly from the plate. Other slices of the same dessert can be seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is preferred for the brightest flavor. It will enhance the tartness and freshness of the bars.

How do I avoid cracks on top of the cheesecake bars?

Be careful not to overbeat the batter and avoid opening the oven door during baking. Cooling the bars gradually at room temperature helps prevent cracks as well.