Lemon Cheesecake Bars

I have a feeling that most people who love cheesecake also love lemon desserts. I also know that making a full cheesecake, while rewarding, is an investment in time and effort between the low and slow baking, the finicky cooling, and waiting for it to chill in the refrigerator. 

The result of these two thoughts is lemon cheesecake bars. These easy dessert bars combine the fruity tartness of lemon with the creamy richness of cheesecake. They don't require a springform pan, they don't need a water bath, and because of their smaller size, they bake and chill faster.

What Makes Lemon Cheesecake Bars Special

These lemon cheesecake bars are packed with lemon flavor, with lemon zest and juice in the cheesecake and lemon curd swirled throughout (isn’t it pretty?). The cheesecake is creamy and light and achieves the perfect balance of sweet and tart. Not to mention it sits atop a buttery and crispy graham cracker crust with just the faintest hint of cinnamon.

Cheesecake bars jibe with casual occasions that don’t warrant a whole cheesecake—like a potluck with friends or neighbors, or just a plain old Wednesday—while still looking gorgeous. They’re a sharable dessert that also makes a fun afternoon snack.

Shortcuts for an Even Quicker Recipe

These bars are less work than traditional cheesecake, but there are a few things you can do to make them even quicker and easier: 

• Use ready-made, store-bought graham cracker crumbs instead of crushing them yourself. 
• There's nothing like homemade lemon curd (and leftovers freeze well), but you can always buy a nice jar at the store. 
• Make sure the filling ingredients are at room temperature. The filling will mix smoothly without incorporating as much air. To soften the cream cheese quickly, unwrap the cream cheese and microwave it on a microwave-safe plate in 10-second intervals until soft. 

How to Customize These Cheesecake Bars

It’s easy to swap the lemon swirl or change the crust on these cheesecake bars to make them your own.

• Use Meyer lemon curd, juice, and zest for a sweeter, more floral flavor.
• Try using a different type of curd, such as lime, grapefruit, orange, or even passionfruit. Swap out the juice and zest in the cheesecake to match (or complement).
• Use jam. Replace the lemon curd with your favorite type of jam. I’m partial to raspberry.
• Use different cookies for the crust. For a milder flavor, use vanilla wafers, or for a winter weather treat, try using gingersnaps.

How to Swirl the Batter

This method for adding a decorative swirl to the batter spreads the lemon curd evenly and beautifully through the cheesecake filling.

1. Drizzle or add small dollops of the lemon curd on top of the cheesecake filling. Be gentle so it doesn’t sink.
2. Starting on the left side, use an offset spatula or a butter knife to drag through the lemon curd and cheesecake filling from the top of the pan to the bottom. Avoid dragging the knife through the bottom crust.
3. Repeat with a new line about 1/2-inch over and parallel to the first line, this time moving from bottom to top. Repeat this pattern until you reach the right side of the pan.
4. If you’d like even more swirls, rotate the pan 90 degrees and start again. Don’t go overboard, or you’ll lose the swirl altogether.

How to Store and Freeze

Leftover bars will keep in a covered container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. Store in an airtight, freezer-worthy container and defrost in the fridge before enjoying.

Sweet Bar Recipes for Sharing

• Key Lime Pie Bars
• Snickerdoodle Bars
• Chocolate Chip Cheesecake Bars
• Apple Pie Bars with Crumble Topping
• Peanut Butter Pretzel Magic Bars