Best Lemon Marbled Cheesecake Bars – Ready in 30 Minutes Recipe
These Best Lemon Marbled Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy lemon-infused cheesecake layer. The vibrant lemon swirl creates a beautiful marbled effect, making these bars as visually stunning as they are delicious. Ready in just 30 minutes of active prep and baked to perfection, they are the perfect tangy-sweet dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes (including cooling time before refrigeration)
- Yield: 16 bars (approximately 4x4 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 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
For the Lemon Swirl:
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper for easy removal. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract, all-purpose flour, and sour cream, stirring until the batter is silky and uniform.
- Create the Layers and Marble: Pour about two-thirds of the cheesecake batter over the crust and spread it evenly. To the remaining batter, add the lemon juice and lemon zest, and mix until combined to create the lemon layer. Dollop the lemon mixture over the plain cheesecake layer. Using a knife or skewer, gently swirl the lemon batter into the plain batter to create an attractive marbled pattern.
- Bake the Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes until the cheesecake is set but still slightly jiggly in the center. Avoid overbaking to maintain a creamy texture.
- Cool and Serve: Remove the cheesecake bars from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 2 hours before slicing into bars. This chilling step allows the cheesecake to firm up and improves the flavor.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter.
- Press the crust firmly to avoid crumbling when serving.
- Allow the bars to cool completely before slicing to prevent cracking.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For an extra zing, garnish with fresh lemon slices or a dusting of powdered sugar.
Keywords: lemon cheesecake bars, lemon marbled cheesecake, easy cheesecake bars, graham cracker crust dessert, creamy lemon dessert
