Description
These Lemon Cheesecake Bars offer a delightful blend of tangy lemon flavor and creamy cheesecake texture atop a crunchy lemon cookie crust. Perfectly balanced with a luscious lemon curd swirl, they make an irresistible dessert ideal for gatherings or a refreshing treat.
Ingredients
Crust
- 15 lemon sandwich cookies, crushed into crumbs
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter, melted
Filling
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest
- 16 ounces cream cheese, room temperature
- 2 large eggs, room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla bean paste
Topping
- 1/3 cup lemon curd
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Line an 8×8-inch baking pan with aluminum foil, leaving an overhang for easy removal, and spray the foil with nonstick cooking spray. Set aside.
- Make the crust: In a bowl, mix the crushed lemon sandwich cookies, 1 teaspoon lemon zest, and melted butter until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared pan using your hands, the bottom of a glass, or a measuring cup.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove and let cool while preparing the filling. Keep the oven on.
- Prepare the cheesecake filling: In a large bowl, combine the sugar and 2 teaspoons lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the cream cheese and beat with an electric mixer on medium-high speed until smooth and creamy, about 2-3 minutes.
- Add eggs and flavorings: Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then mix in the freshly squeezed lemon juice and vanilla bean paste until fully incorporated and smooth.
- Assemble the bars: Pour the cheesecake batter evenly over the cooled crust in the pan.
- Add lemon curd swirl: Spoon dollops of lemon curd over the cheesecake batter. Using a chopstick, skewer, or thin knife, gently swirl the curd into the batter to create a marbled effect.
- Bake the cheesecake: Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open. Leave the cheesecake inside the oven for 30 minutes to cool gradually before removing.
- Chill and serve: Transfer the cheesecake to a cooling rack to cool completely. Cover with foil and refrigerate for at least 3 hours or up to 24 hours. To serve, lift the bars out using the foil overhang and cut into 9 equal squares.
Notes
- Room temperature cream cheese and eggs ensure a smooth, lump-free batter.
- Using lemon sandwich cookies in the crust enhances the lemon flavor and adds a crisp texture.
- Gradual cooling inside the oven helps prevent cracks on the cheesecake surface.
- Can be stored covered in the refrigerator for up to 3 days.
- For a more intense lemon flavor, increase lemon zest in the filling slightly.
