Lemon Marbled Cheesecake Bars
These Lemon Marbled Cheesecake Bars are a delightful combination of creamy cheesecake and bright lemon flavor. Their beautiful marbled appearance makes them perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon vanilla extract
- Yellow food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press evenly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth and creamy.
- Beat in sour cream, then add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Pour half of the cheesecake batter over the cooled crust.
- In the remaining batter, add a drop or two of yellow food coloring (if using). Gently swirl the yellow batter into the plain batter to create a marbled effect.
- Bake for 25-30 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours before cutting into bars.
- Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into bars and serve.
Notes
For a richer lemon flavor, add an extra tablespoon of lemon zest to the batter. Serve chilled for the best taste and texture.