Indulge in these delicious and easy-to-make lemon cheesecake bars with tangy lemon flavor from microwave lemon curd and creamy cheesecake filling. With a step-by-step video guide, you’ll have these decadent treats ready in no time.
Lemon Cheesecake Bars from Scratch
These luscious Lemon Bars have three layers. They are nestled on a sweet graham cracker crust, topped with a creamy cheesecake layer, and swirled with a super-easy microwave lemon curd. My family just loves them, and they are one of our absolute favorite cheesecake recipes. I have always loved lemon desserts and cheesecake. This is the best of both worlds. If you like this cheesecake recipe, try mini cheesecakes, cherry cheesecake, blueberry cheesecake bars, and cream cheese brownies.
How to Make Lemon Cheesecake Bars
First, in a small bowl, stir together graham cracker crumbs, melted butter, and sugar. Press evenly into a baking dish that has been coated with nonstick cooking spray.
Now melt the butter for the lemon curd and set it aside. In a medium microwavable bowl, stir together the sugar and the egg yolks. Whisk in the lemon juice, lemon zest, and the cooled melted butter. Microwave in one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. The lemon curd will thicken more as it cools.
Using a mixer, beat the sugar and cream cheese until smooth. Turn the mixer to low and add the lemon juice and one egg at a time, mixing just until incorporated. Pour the cream cheese mixture over the graham cracker crust.
After the curd cools and thickens a bit, you can spoon it in lines down the casserole pan lengthwise. Three lines down the length will work just fine. Now, using the end of a shish kabob stick or a chopstick, make small S’s down each line, creating a swirl. The curd won’t make great swirls, but the objective here is to get lemon curd in almost every bite of every cheesecake bar. Bake in a preheated oven until set in the center. Cool completely before cutting into bars.
Helpful Tips
- Spray your baking pan with nonstick baking spray as this will add in cutting the bars and removing them from the pan easily.
- If at all possible, prepare your lemon curd ahead of time. This allows the curd time to cool and thicken.
- Stir the lemon curd after each minute in the microwave. The process of cooking the curd in the microwave can take anywhere from 4-8 minutes, depending on the strength of your microwave.
- If you notice any small bits of cooked egg in the lemon curd, strain it through a fine-mesh strainer.
- Run the lemon curd down on top of the cheesecake mixture in three lines the length of the pan or six shorter lines the width of the pan.
- Use a shish kabob stick or a chopstick to make swirls with the lemon curd once it is on top of the cream cheese mixture. Lemon curd can get thick, so the swirls will not be perfect, but the objective is to get a little lemon curd in every bite.
- Avoid running the stick too deep in the bars so you do not disturb the graham cracker crust.
- Cool the lemon bars completely before slicing. For the best results, refrigerate for several hours up to overnight.
- Avoid overbeating the cheesecake batter, as too much air can cause the cheesecake to rise while baking and collapse after. Mix just until combined and smooth.
Storage
Store the lemon cheesecake bars in an airtight container in the refrigerator for up to 4 days. Or you can freeze them in an airtight freezer container for up to 2 months. Thaw in the fridge overnight.
More Lemon Recipes
Lemon Cheesecake Bars
Ingredients
Graham Cracker Crust
- Nonstick cooking spray
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter melted
- 2 tablespoons sugar
Lemon Curd Filling
- 4 tablespoons butter
- 1/2 cup sugar
- 3 egg yolks
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
Cheesecake Filling
- 1/2 cup sugar
- 2 8 ounce packages of cream cheese
- 1 tablespoon lemon juice
- 2 eggs
Instructions
- Preheat oven to 325 degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly into baking dish.
- Melt 4 tablespoons butter and allow to cool for 5 minutes. In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
- In stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add lemon juice and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
- Using lemon curd make three lines the length of the baking dish going all the way to the edge. Using a shish kabeb stick or chop sticks make small S's through each line. Don't go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.
- Cool completely before slicing. For best results refrigerate for several hours up to overnight.
Notes
- Spray your baking pan with nonstick baking spray as this will add in cutting the bars and removing them from the pan easily.
- If at all possible, prepare your lemon curd ahead of time. This allows the curd time to cool and thicken.
- Stir the lemon curd after each minute in the microwave. The process of cooking the curd in the microwave can take anywhere from 4-8 minutes, depending on the strength of your microwave.
- If you notice any small bits of cooked egg in the lemon curd, strain it through a fine-mesh strainer.
- Run the lemon curd down on top of the cheesecake mixture in three lines the length of the pan or six shorter lines the width of the pan.
- Use a shish kabob stick or a chopstick to make swirls with the lemon curd once it is on top of the cream cheese mixture. Lemon curd can get thick, so the swirls will not be perfect, but the objective is to get a little lemon curd in every bite.
- Avoid running the stick too deep in the bars so you do not disturb the graham cracker crust.
- Cool the lemon bars completely before slicing. For the best results, refrigerate for several hours up to overnight.
- Avoid overbeating the cheesecake batter, as too much air can cause the cheesecake to rise while baking and collapse after. Mix just until combined and smooth.
Nutrition
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Semone M Grinnell
These look so yummy. Going to make these for Mothers Day this next weekend. Fingers crossed ! Lol
Beth Pierce
Thanks, Semone! Enjoy!