Lemon Cheesecake Bars

In my opinion, lemon and cheesecake go together like peanut butter and jelly and I can’t get over the lemony goodness in these lemon cheesecake bars!

They have a buttery graham cracker crust and a creamy, ultra-smooth lemon cheesecake filling. And quite possibly the best part is my homemade lemon curd gets swirled into the cheesecake prior to baking. I l also love topping each slice with a little more curd when serving to take them to the next level!

Cheesecake is one of those desserts that gets a bad rap for being super challenging to make. But these cheesecake bars are really simple, no water bath required, and is a low-fuss recipe.

With my streamlined directions and tips and tricks, you’ll be a cheesecake making professional in no time. ? I mean, don’t you want a bite of this goodness like now?!

Why this recipe works

• No water bath necessary
• The sour cream helps give the cheesecake an airy, soft, simply decadent texture
• The homemade lemon curd adds a buttery, silky smooth citrusy layer
• It’s a crowd-pleasing dessert
• Easy to make in advance for parties or get togethers!

What is lemon curd?

• Lemon curd is a creamy mixture made from lemon juice, sugar, eggs and butter. The ingredients are cooked together until the mixture thickens. When cooled, the lemon curd becomes thick enough to spread and is used as a topping for a variety of desserts, like these lemon cookies, and breads. You can make curd from plenty of juices and fruits like oranges, limes, raspberries, strawberries, mangoes, cranberries, etc.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Graham crackers: I used the classic honey graham crackers. You’ll love the thick , buttery graham cracker base layer!
• Cream cheese: I recommend using a good quality, full-fat cream cheese for best results. You’ll need 3 blocks at room temperature.
• Eggs: room temperature. You’ll need 3 eggs for this recipe. The eggs help give cheesecake its rich texture.
• Sour cream: You guessed it – room temperature! Full fat recommended. I love adding in a bit of sour cream to help with the airy, soft texture.
• Lemons: To make the lemon curd, you’ll need about 5-6 lemons to get 1 cup of freshly-squeezed lemon juice, plus 1 Tbsp. of lemon zest. Then an additional lemon for the cheesecake itself.
• Sugar: superfine granulated sugar or regular granulated sugar works well.
• Vanilla: Use a high quality vanilla extract for best results.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Make the lemon curd if you haven’t already. I typically make this a day in advance so it’s ready to go when I want to make the cheesecake.
2. Prepare the graham cracker crust using a food processor. Press into a 9×9 inch pan. Bake 8-9 minutes, then allow to cool.
3. Make the cheesecake filling using a stand mixer.
4. Pour the filling onto the cooled crust layer.
5. Swirl ~ 1/4 cup of lemon curd into the cheesecake.
6. Bake 65-70 minutes or until cheesecake is set.
7. Let the cheesecake cool in the oven for an hour with oven door slightly ajar.
8. Refrigerate overnight, top with more lemon curd, and enjoy!

Expert Tips and Variations

• Use room temperature (same temperature) ingredients. When I know I am going to make a cheesecake, I usually take the cream cheese, sour cream and eggs all out of the fridge in the morning. Then a few hours later when I’m ready to bake, all ingredients are room temperature. This is important for creating a smooth, creamy cheesecake filling.
• Add the eggs in one at a time. You don’t want to over beat the filling and adding in eggs one at a time, just until combined helps. Over beating will lead to cracks. We want to mix the filling enough, but not too much.
• Don’t skip pre baking the crust. I always like to pre bake the graham cracker crust for 8-9 minutes before adding the filling. This helps to ensure it stays a crispy, heavenly crust.
• Strain the cheesecake batter. An optional step to ensure super smooth, silky non-clumpy cheesecake is to run the batter through a fine mesh strainer before pouring on to the crust. Usually, a few tiny clumps of cheesecake are OK and will melt as the cheesecake bakes. It’s the large, huge clumps you want to look out for!
• Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.
• Don’t want to use graham crackers? Use Biscoff cookies instead! They have notes of caramel and are totally delicious paired with the lemon cheesecake filling.

FAQ