Two of my favorite desserts in the whole wide world are cheesecake and lemon meringue pie, so for my 30th birthday this year, I decided to combine the two into one very dreamy dessert: these lemon swirl cheesecake bars. They’re rich and ultra-creamy, with ribbons of bright, tangy lemon curd swirled throughout for a dessert that somehow manages to feel indulgent and light at the same time.
What I love most about this recipe is that it delivers all the flavor of a classic baked cheesecake without the intimidation factor. The graham cracker crust adds just the right amount of crunch, the cheesecake layer is smooth and velvety, and the lemon curd cuts through the richness with a pop of citrus in every bite. Each bar is perfectly balanced – sweet, tangy, creamy, and fresh, making them ideal for celebrations, holidays, or whenever you’re craving a dessert that feels a little special.
Because cheesecake can be finicky, I’m sharing a few key tips below to help you achieve the creamiest texture, clean slices, and beautifully swirled lemon layers every time.
Key Tips for Perfect Cheesecake Bars
- Use room-temperature ingredients.
This is non-negotiable for smooth cheesecake. Cold cream cheese won’t fully incorporate and can leave you with lumps. Take your cream cheese, eggs, and sour cream out of the fridge about 1 hour before baking for the creamiest texture. - Create steam instead of a full water bath.
Traditional cheesecakes are baked in a water bath to help them cook gently and evenly. For these bars, I use a simpler method: place a large pan filled with hot water on the bottom rack of the oven, directly below the cheesecake. The added steam creates moisture in the oven and helps prevent overbaking and cracking—without the stress of wrapping a pan in foil. - Double-line your pan with parchment paper.
Trust me on this one. Lining the pan in two directions (with overhang on all sides) makes removing the bars effortless. I only used one layer once, and it ripped while lifting the cheesecake out, causing cracks. The good news is bars are forgiving and you can cut around the cracks—but double parchment saves the headache. - Give the cheesecake plenty of time to set.
Cheesecake is a make-ahead dessert. After baking, let it cool completely at room temperature before transferring it to the fridge. It needs at least 4 hours to chill, but overnight is ideal for clean slices and the best texture.
Key Ingredients & Why They Matter
Sour Cream
Sour cream adds tang and contributes to that signature creamy, slightly fluffy cheesecake texture.
Cream Cheese
Full-fat is a must here. I always recommend Philadelphia cream cheese for cheesecake—yes, it truly makes a difference in both texture and flavor.
Graham Crackers
Classic graham crackers are my go-to, but feel free to customize. Lemon cookie thins or Simple Mills crackers would be delicious alternatives and would enhance the citrus flavor even more.
Lemon Curd
Homemade lemon curd is my preference, but store-bought works perfectly well. Keep in mind that store-bought curd is often thicker, so you may want to loosen it with a splash of fresh lemon juice. You’re aiming for a consistency similar to the cheesecake batter so it swirls easily. The recipe for the lemon curd below makes a slightly looser lemon curd than usual to allow for easier swirling.
Adapting This Recipe for Different Pan Sizes
This lemon swirl cheesecake is written for a 9×13-inch pan, but it adapts well to other pan sizes if you’re looking for thicker bars or a more traditional cheesecake presentation. Below are the best adjustments based on testing and texture cues.
8×8 or 9×9-inch square pan (halve the recipe)
If you’d prefer to halve this recipe and make in a square pan, just cut the recipe in half and reduce bake time. I would recommend making the lemon curd in the same quantity and saving the extra lemon curd in the fridge for other uses (since you can’t really use half an egg lol). Great in yogurt bowls, on toast, or for extra spoonfuls on top of the cheesecake!
- Prepare the recipe exactly the same, using half of the ingredients
- Bake at 300°F and start checking around 30–35 minutes. The edges should be set, with a soft jiggle in the center
Traditional 8 or 9-inch round springform pan
This recipe can also be baked as a classic cheesecake, without any adjustments to the ingredient quantities, but it will need a longer bake time.
- Press the crust into the bottom of a 9-inch springform pan
- Bake at 300°F for 75–90 minutes
The cheesecake is done when the edges are set and the center (about 2–3 inches wide) jiggles gently when shaken. Avoid baking until fully firm, as it will continue to set as it cools.
No matter which pan you choose, proper cooling is key. Let the cheesecake cool at room temperature for 2–3 hours before transferring to the fridge for at least 4 hours, ideally overnight.
PrintLemon Cheesecake Bars
- Total Time: 8 hours
- Yield: 24 bars
Description
These lemon swirl cheesecake bars feature a buttery graham cracker crust, ultra-creamy cheesecake filling, and bright ribbons of lemon curd for a fresh, citrusy dessert that’s perfect for any occasion.
Ingredients
For the Lemon Curd:
- ¼ cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp cornstarch
- 1 large egg
- ¼ cup freshly squeezed lemon juice, from about 1–2 lemons
- 2 tbsps salted butter, cut in small pieces
For the Graham Cracker Crust:
- 2 cups (250g) graham cracker crumbs (from about 16 graham crackers) or lemon cookie thins
- 2 tbsps granulated sugar
- 1 stick (8 tbsps) salted butter, melted
- 1 tsp lemon zest
- ½ tsp salt
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, room temperature
- 1 cup granulated sugar (200g)
- 1 cup sour cream, room temperature
- 3 large eggs + 1 egg yolk, room temperature
- 1 tbsp vanilla bean paste or vanilla extract
- 1 tbsp lemon zest
- 2 tbsps lemon juice
- ¼ tsp salt
- ½ cup lemon curd, homemade or store bought*
Instructions
For the Lemon Cheesecake Bars:
- Remove all cheesecake ingredients from the fridge 1 hour before baking to come to room temperature.
- Start by making your lemon curd. Add sugar, lemon zest, and cornstarch to a cold small saucepan and mix to combine. Whisk in the egg until smooth, then whisk in the lemon juice. Set the saucepan to low heat and cook, whisking constantly until the mixture starts to thicken. Continue to cook on low until the lemon curd thickens enough to coat the back of a spoon. Remove from the heat and whisk in the butter until emulsified and smooth. Strain into a jar to remove the lemon zest and place in the fridge to cool fully before using. It will thicken up as it chills. If making the curd ahead of time, remove the curd from the fridge with the rest of the cheesecake ingredients to come to room temperature.
- Preheat the oven to 350°F.
- Pulse the graham crackers in a food processor until you have fine crumbs. Add the sugar, lemon zest, and melted butter and pulse until the mixture resembles wet sand. If using unsalted butter, add ¼ – ½ tsp salt.
- Grease a 9×13” baking dish with butter and line with parchment paper with excess overhang to easily remove the cheesecake after it cools. Add graham cracker crumbs to the baking dish and press into the pan using the bottom of a measuring cup. Bake for 10 minutes to set the crust, then remove and let cool fully.
- Reduce the oven temperature to 300°F.
- In a large bowl, add the softened cream cheese and sugar and blend using a stand mixer or electric mixer until fluffy and combined. Add the sour cream, eggs, egg yolk, vanilla, lemon zest, lemon juice, and salt. Mix until combined.
- Once the graham crust has cooled to touch, add the cheesecake mixture to the pan and spread out evenly to all sides. Add spoonfuls of the lemon curd about 1-2” spaced apart, then using a chopstick or toothpick, swirl the lemon mixture into the cheesecake. Avoid overmixing so you have distinct swirls.
- Place a large pan filled with hot water on the bottom rack. Place the cheesecake bars in the oven on the middle rack above it. This will help create steam to cook your cheesecake more evenly and help prevent cracks.
- Bake the cheesecake at 300°F for 60-65 minutes or until the outside 3” borders are set but the middle is still jiggly. It will continue to set as it cools.
- Remove from the oven and let it sit at room temperature for 2-3 hours, then transfer to the fridge for 4 hours or overnight.
- When ready to serve, use the parchment paper overhang to carefully lift the cheesecake out of the pan. Cut into squares, wiping the knife in between slices for clean cuts. To store, keep in an airtight container in the fridge for up to 4-5 days.
Notes
*for store bought lemon curd, loosen with a little lemon juice to make it a similar consistency to the cheesecake
- Prep Time: 35
- Chill Time: 6-8 hours
- Cook Time: 70