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Gooey Lemon Cheesecake Bars

Rich, creamy cheesecake filling on a crisp graham cracker crust, all topped with a thick, gooey, and tangy homemade lemon curd. The perfect make-ahead dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10-11 full sheets
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese block-style, very softened
  • 0.75 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp all-purpose flour
Thick Lemon Curd Topping
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 0.25 cup fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 3 large egg yolks
  • 2 tbsp unsalted butter cut into small pieces

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Small saucepan
  • Whisk
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the long sides.
  2. For the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Set aside.
  4. For the filling: In a large bowl, beat the softened cream cheese until completely smooth. Add 3/4 cup sugar and 1 tbsp flour, mixing until combined.
  5. Add eggs one at a time, mixing on low speed just until combined. Stir in vanilla extract and 2 tbsp lemon juice. Do not overmix.
  6. Pour the filling over the pre-baked crust and spread evenly. Bake for 30-35 minutes, until edges are set and the center has a slight wobble.
  7. Let the cheesecake cool on a wire rack for at least 1 hour at room temperature.
  8. For the curd: In a small saucepan, whisk 1/2 cup sugar and cornstarch. Whisk in 1/4 cup lemon juice, lemon zest, and egg yolks.
  9. Cook over medium-low heat, whisking constantly, until the mixture is very thick and bubbles gently for 1 minute. It should be heavy and viscous.
  10. Remove from heat and whisk in the 2 tbsp of butter until melted and glossy.
  11. Pour the warm, thick curd over the cooled cheesecake and spread evenly.
  12. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely firm.
  13. Use parchment handles to lift the bars out. Cut into 16 squares. Garnish with powdered sugar, if desired.

Notes

Ensure your cream cheese is very soft and your eggs are at room temperature to prevent a lumpy filling and reduce the risk of cracking. Chilling is essential, do not skip this step! Store leftovers in an airtight container in the refrigerator for up to 5 days.