Get ready to experience a dessert that's about to revolutionize your sweet tooth cravings! These Lemon Curd Cheesecake Bars are not just another ordinary treat - they're a tantalizing symphony of creamy cheesecake and zesty lemon swirls that will transport your taste buds to dessert heaven. Imagine a buttery graham cracker crust topped with a silky smooth cheesecake and ribbons of bright, tangy lemon curd that dance across each bite. Whether you're hosting a dinner party or looking for the perfect weekend indulgence, these bars are guaranteed to make you the dessert hero everyone will be talking about!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or flat spatula to create a compact, smooth crust.
- Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Pour the cheesecake mixture over the cooled graham cracker crust, spreading it evenly with a spatula.
- Drop spoonfuls of lemon curd across the top of the cheesecake filling. Use a knife to create gentle swirling patterns, distributing the lemon curd throughout the surface.
- Bake for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 2 hours or overnight to set fully.
- Using the overhanging parchment paper, lift the bars out of the pan and cut into 16 even squares using a sharp knife.
- Serve chilled. Store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake mixture.
- Don't Overbake: The perfect cheesecake should still have a slight jiggle in the center when you remove it from the oven. Overbaking can lead to a dry, cracked surface.
- Chill Thoroughly: Patience is crucial! Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the perfect texture.
- Clean Cutting Technique: For perfect squares, use a sharp knife wiped clean with a warm, damp cloth between each cut.
- Lemon Curd Swirl Pro Tip: For a more dramatic swirl, use a toothpick or skewer to create intricate patterns before baking.
- Storage Hack: These bars actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 105mg
