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Lemon Swirled Cheesecake cut and on pieces of white parchment paper.
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4.88 from 8 votes

Lemon Curd Cheesecake Bars

Lemon curd cheesecake bars are a delicious and refreshing dessert that is perfect for any occasion. They are made with a graham cracker crust, a creamy cheesecake filling, and a tangy lemon curd topping.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake bars, lemon bars, lemon cheesecake bars
Servings: 12 bars
Calories: 345cal
Author: Amy Desrosiers
Cost: $5

Equipment

  • 9 x 13 Pyrex or baking dish
  • parchment paper
  • 2 large mixing bowls
  • food processor
  • hand, or stand mixer *fitted with paddle attachment
  • Measuring Cups & spoons
  • Zester
  • rubber spatula
  • oven

Ingredients

  • 16 ounces Philadelphia Cream Cheese room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 teaspoon lemon zest
  • 1 cup lemon curd

Crust

  • 14 whole cinnamon and sugar graham crackers processed until fine in a food processor.
  • 10 tablespoons butter unsalted, melted

Instructions

  • Preheat oven to 350° F. Add parchment paper to a 9 x 13 sized glass Pyrex.
  • Add half the graham crackers to a food processor and process until fine. Add the first half to a large mixing bowl, and process the next half. Add the melted butter to the bowl, and mix until all crumbs are moist.
  • Add moisted graham cracker crumbs in a parchment-lined pan, and press crumbs firmly to form a bottom crust layer.
  • Bake crust for 15 minutes and then remove it from the oven to cool.
  • In a large bowl, combine cream cheese, and sugar until fluffy using an electric hand mixer on low speed. Add in the salt, flour, vanilla extract, and mix until combined. Add eggs in one at a time beating in-between each. Mixture will be smooth and fluffy.
  • To assemble these bars, spread all the cheese mixture over the cooled crumb topping. Use a rubber spatula to smooth it out. Add 6 plops of lemon curd to the top of the cheese evenly spaced out. Use a large wooden skewer to swirl the curd into the cheesecake batter.
  • Bake for 45-50 minutes until set. The bars will have golden-brown edges and feel firm.
  • Allow pan to cool on top of the stove for one hour. Cheesecake will continue to set as it cools. Refrigerate for 3 hours before cutting. Remove the bars from the pan using the parchment paper overhang before cutting them with a wet knife into 12 bars.

Notes

Nutritional values may vary and are meant to be a guide. 

Nutrition

Serving: 1bar | Calories: 345cal | Carbohydrates: 27g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 305mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg