Dessert

Best Lemon Marbled Cheesecake Bars Recipe

ByGabriel Langdon November 17, 2025November 17, 2025

Introduction

These Best Lemon Marbled Cheesecake Bars combine a rich, creamy cheesecake with bright lemon flavor swirled throughout. Perfectly balanced and easy to make, they are a refreshing treat for any occasion.

The image shows a white plate with a square piece of dessert being lifted by a fork. The dessert has three layers: a bottom crumbly brown layer, a thin white creamy middle layer, and a thick top layer with smooth, swirled patterns in yellow and white, creating a marbled look with different shades and soft textures. The top surface forms elegant spiral and wave designs that look soft and creamy. The background is a white marbled texture. 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, leaving some overhang 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: Beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, all-purpose flour, and sour cream until fully incorporated.
Step 4: Pour about two-thirds of the cheesecake batter evenly over the crust.
Step 5: Mix the lemon juice and lemon zest into the remaining batter. Dollop this lemon mixture over the plain cheesecake layer in the pan.
Step 6: Use a knife to gently swirl the lemon batter into the plain batter, creating a marbled effect throughout.
Step 7: Bake for 30 to 35 minutes, or until the cheesecake bars are set around the edges and slightly jiggly in the center.
Step 8: Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Chill in the refrigerator for best slicing and serving.

Tips & Variations

For an extra tangy kick, add a teaspoon of lemon extract to the lemon batter.
Swap graham cracker crumbs with digestive biscuits or crushed vanilla wafers for a different crust flavor.
Use full-fat cream cheese for the creamiest texture.
Chill the bars for at least 4 hours or overnight to develop the best texture and flavor.

Storage

Store the cheesecake bars covered in an airtight container in the refrigerator for up to 5 days. To reheat, let them come to room temperature or enjoy cold for the best texture.

How to Serve

The image shows a set of square dessert bars on a white plate with a white marbled background. Each bar has three layers: the bottom layer is a crumbly light brown crust, the middle layer is a smooth, pale yellow filling, and the top layer features a white and bright yellow swirl pattern with a soft, creamy texture, resembling a whipped topping. One piece is held on a fork, highlighting the swirl design on top that looks like roses and elegant waves, with a glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cheesecake bars?

Yes, you can freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They keep well for up to 2 months. Thaw overnight in the refrigerator before serving.

What if I don’t have lemon zest?

If you don’t have fresh lemon zest, you can substitute with 1 teaspoon of dried lemon peel or increase the lemon juice slightly, though fresh zest gives the best aromatic flavor.