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–+ servings
Two lemon cheesecake bars and a golden Oreo cookie on a gray plate.
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Lemon Cheesecake Bars with Lemon Curd

Lemon cheesecake with lemon curd bars have a lemon cookie crust, a creamy cheesecake filling and lemon curd swirled into the top before baking for a rich and tangy flavor.
Prep Time30 minutes
Cook Time1 hour
Chill Time4 hours
Total Time5 hours 30 minutes
Course: Desserts
Cuisine: American
Diet: Vegetarian
Servings: 9 bars
Calories: 568kcal
Author: Kim Schob

Equipment

Ingredients

For the Lemon Curd

For the Crust

  • 2 tablespoons unsalted butter melted
  • 15 lemon flavor Oreos
  • 1 teaspoon lemon zest

For the Cheesecake Filling

Cups - Metric

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.
    Four eggs, milk, and lemon zest in a metal mixing bowl on a marble surface.
  • 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.
    A metal mixing bowl with a yellow liquid batter on a marble countertop.
  • Keep mixing and cooking for about 10 minutes or until thickened and pale yellow in color.
    lemon curd in a metal mixing bowl on a marble countertop.
  • Remove from the heat and mix in the butter until the butter has melted and thoroughly combined.
    Metal mixing bowl with yellow batter and a stick of butter on a marble surface.
  • Transfer the lemon curd mixture into a bowl and cover with plastic wrap touching the top of the curd.
    A bowl of bright yellow custard covered with plastic wrap on a marble surface.
  • 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.
    Crumbly yellow dough mixture in a food processor on a marble countertop.
  • In a mixing bowl, combine the crushed Oreos, lemon zest and melted butter.
    A glass bowl filled with crumbly yellow mixture and lemon zest on marble.
  • Stir to combine until it looks like wet sand.
    Crumbled yellow mixture in a glass bowl on a marble surface.
  • Press the crumb mixture into the bottom of the prepared pan and bake for 10 minutes.
    A square baking pan lined with parchment paper and filled with crushed Oreo mixture.
  • 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.
    Cream cheese, sugar, and lemon zest in a metal mixing bowl on a marble surface.
  • Add the eggs and mix until thoroughly combined, scraping down the sides as needed.
    Metal mixing bowl with cream cheese and two cracked eggs on a marble surface.
  • Add lemon juice and vanilla extract. Mix well, scraping down the sides frequently.
    Metal mixing bowl with creamy batter and vanilla extract on a marble surface.

Assemble and Bake the Cheesecake Bars

  • Spread the cheesecake filling evenly over the cooled crust in the pan.
    Square pan lined with parchment paper filled with cheesecake batter on marble.
  • Dollop spoonfuls of the chilled lemon curd over the cheesecake filling.
    Square pan with cheesecake batter, swirled with bright yellow lemon curd on top.
  • Swirl the curd through the filling with a butter knife.
    Square pan with a swirled yellow and white mixture, lined with parchment paper.
  • 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.
    A square lemon cheesecake with a swirled yellow and white top on parchment paper.
  • 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

Calories: 568kcal | Carbohydrates: 57g | Protein: 7g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 323mg | Potassium: 129mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1158IU | Vitamin C: 8mg | Vitamin D: 1µg | Calcium: 76mg | Iron: 1mg