Swirled Lemon Cheesecake Bars Recipe
These Swirled Lemon Cheesecake Bars offer a delightful balance of creamy cheesecake filling with a bright lemon curd swirl on a buttery brown sugar crust. Perfectly tangy and sweet, they are ideal for a fresh dessert or a special treat with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 9 bars (3x3 grid in an 8x8-inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- ¾ cup (105g) all-purpose flour
- ¼ cup (55g) packed light brown sugar
- ¼ teaspoon salt
- ¼ cup (56g) unsalted butter, melted
For the filling:
- 1 block (250g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 2 teaspoons lemon zest
- 1 large egg
- ¼ cup (60ml) plain full fat yogurt
- 1 teaspoon (5ml) pure vanilla extract
For the lemon curd swirl:
- 1 batch of Small Batch Lemon Curd (approximately ½ cup lemon curd)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, light brown sugar, and salt. Add the melted unsalted butter and stir until the mixture forms a crumbly dough. Press this mixture evenly into the bottom of a greased 8×8-inch baking pan to form the crust.
- Bake the crust: Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and lemon zest, mixing well to combine. Then add the egg, plain yogurt, and vanilla extract, beating until the mixture is smooth and creamy.
- Assemble the bars: Pour the cheesecake filling over the pre-baked crust, spreading it evenly. Spoon dollops of the small batch lemon curd evenly over the filling.
- Swirl the lemon curd: Using a toothpick or a knife, gently swirl the lemon curd into the cheesecake filling to create a marbled effect.
- Bake the bars: Return the pan to the oven and bake for 20-25 minutes, or until the edges are set but the center still slightly jiggles when moved. This ensures a creamy texture.
- Cool and chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours or until chilled and firm before slicing.
- Serve: Cut into squares and serve chilled. These bars can be stored covered in the refrigerator for up to 4 days.
Notes
- For the lemon curd, use a homemade or store-bought small batch lemon curd. Approximately ½ cup is sufficient.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake; the center should still jiggle slightly for creamy texture.
- Chilling the bars before slicing helps them hold their shape.
- Use full-fat yogurt for the best texture and flavor in the filling.
Keywords: lemon cheesecake bars, lemon curd bars, cheesecake dessert, lemon swirl bars, creamy cheesecake bars
Find it online: https://mjrecipe.com/swirled-lemon-cheesecake-bars-recipe/