These refreshing dessert bars are a delicious treat to take to your next summer picnic or potluck!

Swirled Lemon Cheesecake Bars

The other day I was telling my husband that he is the reason I had to start coloring my hair. He said, “I might have turned your hair gray, but you made me lose all of mine!” HA! We got a good laugh out of it. My husband balances driving me crazy and making me laugh well. I can never stay mad at him for too long because he is good at lightening the mood with his humor. I appreciate him for that!

Do you know what else I appreciate? Spring. And it can’t come soon enough! These Lemon Cheesecake Bars taste like fresh lemon, tricking me into thinking Spring is here! A cold glass of Blueberry Infused Lemon Water does the trick, too!

What You’ll Need for the Crust:

• 1 package Graham Crackers, Crushed
• 1 tsp Flour
• 1/4 cup Sugar
• 6 tbsp Butter, Melted
• 2 tsp Lemon Zest

And the Cheesecake Filling:

• 2 (8 oz) packages Cream Cheese, Softened
• 3/4 cup Sugar
• 3 tbsp Sour Cream
• 1 tbsp Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Vanilla
• 3 Eggs
• 1/2 cup Lemon Curd

How to Make Lemon Cheesecake Bars

• Preheat the oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
• In a food processor, combine 1 package crushed graham crackers, 1 tsp flour, 1/4 cup sugar, 6 tbsp melted butter, and 2 tsp lemon zest to make the crust.
• Press the crust mixture into the bottom of the pan evenly. Bake for 10 minutes. Remove from the oven and reduce the temperature to 325 degrees.
• In a medium size bowl, beat together 2 (8 oz) packages softened cream cheese, 3/4 cup sugar, 3 tbsp sour cream, 1 tbsp lemon juice, and 1 tbsp lemon zest until well combined.
• Mix in 3 eggs, one egg at a time until mixed in well.
• Spread over crust evenly.
• Drop 1/2 cup lemon curd by teaspoon on top of filling. Using a knife, swirl into the top of the cheesecake being careful not to swirl too deep.
• Bake for 40 minutes.
• Remove from the oven and allow cheesecake to sit at room temperature for 1 hour.
• Store in the refrigerator for a least 2 hours before serving.

More Cheesecake Recipes:

• Strawberry Rhubarb Streusel Cheesecake Bars
• No Bake Cherry Cheesecake Bars
• Pecan Pie Cheesecake Bars
• Andes Mint Mini Cheesecakes

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Yield: 12

Lemon Cheesecake Bars

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Lemon Cheesecake Bars, these refreshing dessert bars are a delicious treat to take to your next summer picnic or potluck!

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 3 hours

Total Time 4 hours 10 minutes

Ingredients

Crust

• 1 package Graham Crackers, Crushed
• 1 tsp Flour
• 1/4 cup Sugar
• 6 tbsp Butter, Melted
• 2 tsp Lemon Zest

Cheesecake

• 2 (8 oz) packages Cream Cheese, Softened
• 3/4 cup Sugar
• 3 tbsp Sour Cream
• 1 tbsp Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Vanilla
• 3 Eggs
• 1/2 cup Lemon Curd

Instructions

1. Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
2. In a food processor, combine ingredients for the crust.
3. Press the crust mixture into the bottom of the pan evenly. Bake for 10 minutes. Remove from the oven and reduce the temperature to 325 degrees.
4. In a medium bowl, beat together softened cream cheese, sugar, sour cream, lemon juice, and lemon zest.
5. Mix in eggs, one egg at a time until mixed in well.
6. Spread over crust evenly.
7. Drop lemon curd by teaspoon on top of filling. Using a knife, swirl into the top of the cheesecake being careful not to swirl too deep.
8. Bake for 40 minutes.
9. Remove from the oven and allow cheesecake to sit at room temperature for 1 hour.
10. Store in the refrigerator for at least 2 hours before serving.