Indulgent Lemon Curd Cheesecake Bars That Steal the Show
These Lemon Curd Cheesecake Bars are an indulgent dessert with a creamy texture and a refreshing lemon flavor.
Equipment
- 8x8 inch pan
- Medium bowl
- Large bowl
- Mixer
- Spatula
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs Alternative: Digestive biscuits or vanilla wafers.
- 1/2 cup Unsalted Butter Ensure it’s melted for easy mixing.
For the Cheesecake Filling
- 8 oz Cream Cheese Use full-fat for the best taste and texture.
- 1/2 cup Powdered Sugar
- 1/4 cup Fresh Lemon Juice Avoid bottled juice for a more vibrant taste.
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 cup Whipped Heavy Cream
For the Lemon Curd Swirl
- 1/2 cup Lemon Curd Use additional lemon curd for an even richer taste.
Instructions
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter until well blended. Press the mixture firmly into the bottom of a parchment-lined 8x8 inch pan. Chill for 10-15 minutes to set.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Mix in fresh lemon juice, lemon zest, and vanilla extract until fully combined.
- Fold in cream: Gently fold in the whipped heavy cream until just incorporated, ensuring a light and fluffy texture in the filling.
- Layer: Spread half of the cheesecake mixture evenly over the chilled crust. Spoon a layer of lemon curd over it, then repeat with the remaining cheesecake and finish with dollops of lemon curd on top.
- Swirl: Using a knife or skewer, gently swirl the lemon curd into the top layer for a beautiful marbled effect.
- Chill: Refrigerate the bars for at least 4 hours or overnight until fully set and firm.
Notes
Optional: Garnish with fresh berries or mint leaves for a lovely presentation. Ensure cream cheese is at room temperature for smooth mixing. The longer you chill these bars, the firmer and more flavorful they become. Aim for an overnight chill if possible—it's worth the wait!