Dessert

Best Lemon Marbled Cheesecake Bars Recipe

ByElla Hart November 16, 2025November 16, 2025

Introduction

These Best Lemon Marbled Cheesecake Bars offer a delightful balance of creamy richness and bright citrus flavor. With a buttery graham cracker crust and a beautiful lemon swirl, they make a perfect treat for any occasion.

The image shows a square slice of a dessert with three clear layers on a white plate resting on a white marbled surface. The bottom layer is a crumbly, light brown crust, rough in texture. Above it, there is a thin white cream layer that looks smooth and soft. The top layer is thick and creamy with a swirl pattern mixing white and yellow shades, giving a soft and airy texture. The swirl on top forms gentle peaks and curls, adding a decorative touch. Several other pieces of the same dessert are seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar (for crust)
16 oz cream cheese, softened
1/2 cup granulated sugar (for filling)
2 large eggs
1 tsp vanilla extract
1/4 cup lemon juice
1 tbsp lemon zest
2 tbsp all-purpose flour
1/4 cup sour cream

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
Step 2: In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: Using a mixer, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Step 4: Mix in the vanilla extract, flour, and sour cream until fully incorporated.
Step 5: Pour about two-thirds of the cheesecake batter evenly over the crust.
Step 6: Stir the lemon juice and lemon zest into the remaining batter. Dollop this lemon mixture over the plain cheesecake layer.
Step 7: Use a knife to gently swirl the lemon batter into the plain batter, creating a marbled effect.
Step 8: Bake in the preheated oven for 30–35 minutes, or until the cheesecake is set and edges are lightly golden.
Step 9: Allow the cheesecake bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

For an extra citrus punch, add a teaspoon of lemon extract to the lemon batter.
Swap graham cracker crumbs for digestive biscuits or vanilla wafers for a different crust flavor.
Ensure cream cheese is fully softened to avoid lumps in the batter.
For a gluten-free version, use gluten-free graham crackers and flour.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. Reheat slightly at room temperature if desired to soften the texture.

How to Serve

The image shows a close-up of a square dessert with three visible layers on a white plate set on a white marbled surface. The bottom layer is a crumbly light brown crust, the middle layer is a creamy white filling, and the top layer is a smooth yellow and white swirl with a soft, glossy texture, resembling a mix of cream and custard. The swirls form delicate curves and floral patterns on the top surface of each piece. One piece is being lifted with a fork, showing clean edges and the smooth texture of all layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice?

Yes, frozen lemon juice works well. Just make sure it’s fully thawed and measured correctly before adding to the batter.

How do I know when the cheesecake bars are done?

The edges should be set and slightly golden, while the center may have a slight wobble. It will firm up as it cools, so avoid overbaking to keep it creamy.