Lemon Cheesecake with Lemon Curd Bars
If you’re into zesty homemade dessert bars, you’ll love these lemon cheesecake with lemon curd bars. They take just 30 minutes to prep and under an hour to bake. The lemon Oreo crust, creamy cheesecake filling, and bright swirl of homemade lemon curd give each bar the perfect amount of bright citrusy tang.
These lemon cheesecake bars with lemon curd have more going on than a standard cheesecake square. The lemon Oreo crust gives them a sweet cookie base and the swirl on top finishes these lemon curd bars with an extra special touch.
If you’re craving citrusy flavors, you might also enjoy Lemon Brownies or Lemon Oatmeal Cookies. And cheesecake fans, don’t miss my Strawberry Cheesecake – you won’t believe how easy this one is.
Table of Contents
Why You’ll Love It
- Delicious flavors: The lemon curd gives the top a stronger lemon flavor than the filling alone, and lemon sandwich cookies make the base perfectly sweet and tangy.
- Quick and easy to make: There’s only 30 minutes of prep time involved. The rest is just hands-off baking and chilling.
- Cheesecake bar format: These bake in an 8-inch square pan, giving you neat squares that are easier to portion evenly than a round cheesecake.
- Great make-ahead dessert: As they need a full chill, you can make the bars in advance and just keep them in the fridge until that lemon craving hits.
Lemon Curd Lemon Bars Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Different sandwich cookies: Use golden sandwich cookies if lemon ones are hard to find. Be aware the bars will lose some lemon flavor in the crust.
- Store-bought curd: Use store-bought lemon curd if you don’t want to make it from scratch or you’re pressed for time. The swirl will still work.
- More curd on top: Add a little extra curd to the top if you want a more noticeable swirl and bolder lemon finish.
- Switch the extract: Cut the vanilla extract slightly if you want the filling to taste more directly lemon-forward. Another idea is swapping the vanilla for another extract, perhaps hazelnut or coconut extract.
- Cleaner swirl: Keep the curd closer to the surface when swirling if you want the yellow pattern to be more visible after baking.
Lemon Cheesecake Bars with Lemon Curd
Equipment
- Double Boiler or Large Stock Pot
Ingredients
For the Lemon Curd
- ⅔ cup granulated sugar
- 4 egg yolks
- ⅛ teaspoon salt
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter
For the Crust
- 2 tablespoons unsalted butter melted
- 15 lemon flavor Oreos
- 1 teaspoon lemon zest
For the Cheesecake Filling
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup lemon curd
- 1 tablespoon lemon zest
- 2 eggs
- ¼ cup lemon juice
Instructions
Make the Lemon Curd
- Using a double boiler or large stock pot and mixing bowl, bring about 2 inches of water to a boil.
- Meanwhile, in the top of your double boiler (or mixing bowl), combine the egg yolks, sugar, lemon zest, salt and lemon juice. Whisk to combine.
- When the water reaches a boil, put the top in position and keep stirring often. As the egg mixture warms up, the sugar will dissolve, get sticky and then thicken.
- Keep mixing and cooking for about 10 minutes or until thickened and pale yellow in color.
- Remove from the heat and mix in the butter until the butter has melted and thoroughly combined.
- Transfer the lemon curd mixture into a bowl and cover with plastic wrap touching the top of the curd.
- Refrigerate until ready to use.
Prepare the Cheesecake Crust
- Line an 8-inch square pan with parchment paper and set aside. Preheat the oven to 325°F.
- Use a food processor to crush your Oreo cookies into a fine crumb.
- In a mixing bowl, combine the crushed Oreos, lemon zest and melted butter.
- Stir to combine until it looks like wet sand.
- Press the crumb mixture into the bottom of the prepared pan and bake for 10 minutes.
- Let it cool to room temperature.
Make the Cheesecake Filling
- In the bowl of a stand mixer, cream the sugar, softened cream cheese and lemon zest until smooth.
- Add the eggs and mix until thoroughly combined, scraping down the sides as needed.
- Add lemon juice and vanilla extract. Mix well, scraping down the sides frequently.
Assemble and Bake the Cheesecake Bars
- Spread the cheesecake filling evenly over the cooled crust in the pan.
- Dollop spoonfuls of the chilled lemon curd over the cheesecake filling.
- Swirl the curd through the filling with a butter knife.
- Bake for 45 to 50 minutes or until the edges are set but there’s still a slight jiggle in the center.
- Allow the cheesecake bars to cool to room temperature.
- Refrigerate 4 hours or until chilled and completely set, then slice and serve.
Notes
- Keep refrigerated and eat within 3 days.
- Cool the crust first: Let the crust cool before adding the filling, or the cheesecake layer can start softening and sliding on the hot base.
- Soften the cream cheese fully: Even small cold bits can leave lumps in the batter, and those don’t bake out.
- Don’t over-swirl the curd: A few passes with a knife are enough. Too much swirling just muddies the yellow pattern.
- Bake for slight jiggle only: Pull the pan when the edges look set and the center still moves a little. That gives a better texture after chilling.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
Save This Post For Later!
We'll email this post to you, so you can come back to it later!
Kim’s Top Tips
- Keep refrigerated and eat within 3 days.
- Cool the crust first: Let the crust cool before adding the filling, or the cheesecake layer can start softening and sliding on the hot base.
- Soften the cream cheese fully: Even small cold bits can leave lumps in the batter, and those don’t bake out.
- Don’t over-swirl the curd: A few passes with a knife are enough. Too much swirling just muddies the yellow pattern.
- Bake for slight jiggle only: Pull the pan when the edges look set and the center still moves a little. That gives a better texture after chilling.
- Chill all the way through: I’d leave these until fully cold before cutting. The texture is much better, and the bars hold together more cleanly. Give them at least four hours if you can.
How to Store
- Storage: Store the bars in an airtight container in the refrigerator for up to 3 days.
- Refrigerator: Keep them chilled until serving. You’ll find them firmer and easier to cut straight from the fridge.
- Freezing: Freeze cut bars in a single layer first, then transfer them to a freezer-safe container for up to 1 month. Thaw in the refrigerator.
- Make Ahead: Make them a day ahead if you can. The chill time is already built into the recipe, and you’ll find them even easier to slice the next day.
Serving Suggestions
Serve these bars chilled with coffee or tea, or pair them with something citrusy to keep the lemon theme going. Brazilian Lemonade would be a lip-smacking good pairing, and Crumbl Copycat Coconut Lime Cookies work on the side if you want another citrusy treat on the table. For a cheesecake bar platter, Churro Cheesecake Bars with Cajeta gives you a different flavor without repeating lemon.
Lemon Cheesecake Bars FAQs
Use a sharp knife and wipe it between cuts. That keeps the edges nice and neat, especially with the lemon curd swirl on top.
Yes. You can make it a day or two ahead and keep it in the fridge until you’re ready to bake the bars. Make extra if you like and enjoy it on toast or over pancakes or waffles.
Fresh lemon juice is better here. Bottled juice won’t taste so fresh, and this recipe depends on the lemon flavor coming through clearly.
