Go Back

Creamy Lemon Marbled Cheesecake Bars From Scratch

A delightful combination of tangy lemon flavor and rich, creamy cheesecake, all nestled in a buttery crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Hand Mixer or Stand Mixer

Ingredients
  

Crust Ingredients

  • 1.5 cups Graham cracker crumbs For the crust base.
  • 0.5 cup Unsalted butter Melted, to bind the crust.
  • 0.25 cup Sugar For the crust.

Filling Ingredients

  • 1 cup Granulated sugar For sweetening the filling.
  • 3 large Eggs For binding the filling.
  • 16 ounces Cream cheese Softened, for a creamy texture.
  • 0.5 cup Sour cream Adds tanginess to the filling.
  • 2-3 lemons Fresh lemon juice For tartness.
  • 1-2 lemons Lemon zest Enhances lemon flavor.
  • 2 tablespoons All-purpose flour Stabilizes the filling.
  • 1 pinch Salt Enhances sweetness.

Instructions
 

  • Preheat your oven to 325°F (163°C) and prepare a 9x13-inch baking dish by lining it with parchment paper.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix until it resembles wet sand.
  • Press the mixture firmly into the bottom of the prepared baking dish and bake for about 10 minutes until lightly golden. Set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add ¾ cup of sugar, mixing well.
  • Add eggs one at a time, mixing well after each addition. Then add sour cream, lemon juice, lemon zest, and salt. Blend until smooth.
  • Reserve 1 cup of the filling in a separate bowl. Whisk in flour to the remaining filling until just combined.
  • To the reserved filling, stir in an extra tablespoon of lemon juice and some lemon zest.
  • Pour the main filling over the cooled crust. Dollop the lemon mixture on top and swirl gently with a knife.
  • Bake for 30-35 minutes until edges are set and center is slightly jiggly. Turn off the oven and crack the door, allowing it to cool for an hour.
  • Once cooled, refrigerate for at least 4 hours or overnight. Cut into squares and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Can be frozen for up to three months.
Keyword Easy