Lemon Cheesecake Bars with Lemon Curd and White Chocolate

lemon cheesecake bars with lemon curd swirl and graham cracker crust

Lemon Cheesecake Bars with Lemon Curd and White Chocolate

Thick, bakery-style lemon cheesecake bars with a buttery graham cracker crust, a smooth white chocolate cheesecake base, and layered lemon curd for bright citrus flavor in every bite.

Course Dessert

Cuisine American

Keyword baked lemon cheesecake bars, creamy lemon dessert bars, lemon cheesecake bars, lemon cheesecake bars with graham cracker crust, lemon curd cheesecake bars, white chocolate cheesecake bars

Prep Time 25

Cook Time 52

Chilling 2 30

Total Time 3 47

Servings bars

Calories 350kcal

Author Cathy Pollak

Equipment

9x13 Edgeless Baking Pan This allows for thick bars without an edge.
parchment paper This lets you lift the bars out the pan for easy slicing.
food processor Creates fine, even crumbs for crust.
mixing bowls For batter and components.
hand mixer Keeps mixing controlled at low speed.
rubber spatula For folding and smoothing batter.

Ingredients

cooking spray

Graham Cracker Crust:

1 (14.4 oz / 408 g) box graham crackers (27 full sheets), finely crushed
3 tbsps (38 g) granulated sugar
¾ cup (170 g) unsalted butter melted

Lemon White Chocolate Cheesecake Batter:

9 oz (255 g) white chocolate chips
¼ cup (57 g) heavy cream
4 packages (32 oz / 908 g total) full-fat cream cheese room temperature
¾ cup (151 g) granulated sugar
3 tbsps (23 g) all-purpose flour
1 tbsp (15 ml) lemon emulsion* or lemon extract
3 large eggs + 2 egg yolks, room temperature
1¼ cups (300 g) lemon curd divided

Lemon Curd Whipped Cream:

½ cup (120 ml) heavy cream cold
¼ cup (28 g) confectioners' sugar
1 tbsp (15 g) lemon curd

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) pan with parchment paper, leaving overhang on the sides for easy removal. Lightly spray with nonstick spray.
cooking spray
Add the graham crackers to a food processor and pulse into fine crumbs. Add the sugar and pulse to combine. Drizzle in the melted butter and pulse until the mixture resembles damp sand. Transfer to the prepared pan, pressing firmly into an even layer and into the corners using the bottom of a measuring cup. Bake the crust for 10 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 325°F (163°C).
1 (14.4 oz / 408 g) box graham crackers, 3 tbsps (38 g) granulated sugar, ¾ cup (170 g) unsalted butter
In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave for 30 seconds, stir, then continue in 15-second intervals until smooth. Stir until fully melted and glossy, then set aside to cool slightly.
9 oz (255 g) white chocolate chips, ¼ cup (57 g) heavy cream
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined. Keeping the mixer on low prevents excess air, which helps avoid cracking and keeps the texture dense and smooth.
4 packages (32 oz / 908 g total) full-fat cream cheese, ¾ cup (151 g) granulated sugar, 3 tbsps (23 g) all-purpose flour
Add the slightly cooled white chocolate mixture and lemon emulsion, mixing on low until incorporated. The white chocolate softens the sharpness of the lemon and creates a more cohesive, creamy texture than standard cheesecake bars.
1 tbsp (15 ml) lemon emulsion*
Add the eggs and egg yolks one at a time, mixing on low speed just until each is incorporated. Do not overmix. Overmixing can introduce air, which affects the end result.
3 large eggs
Using a spatula, gently fold in ¾ cup (180 g) of the lemon curd until the batter is smooth. This builds lemon flavor directly into the base instead of relying only on surface flavor.
1¼ cups (300 g) lemon curd
Pour the cheesecake batter over the crust and spread evenly into the corners. Dollop the remaining ½ cup (120 g) lemon curd over the top. Use a toothpick or knife to gently swirl it into the batter, creating visible ribbons without fully blending.
Bake at 325°F (163°C) for 42–45 minutes. The edges should look set and slightly puffed, while the center will have a slight jiggle.
For the most accurate doneness, the internal temperature should reach 150–155°F (65–68°C). This guarantees a fully set cheesecake that stays creamy and slices neatly without becoming dry.
Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours or until fully chilled. Chilling allows the bars to fully set for bakery-style slices.
To make the whipped cream, combine the cold heavy cream, confectioners' sugar, and lemon curd in a chilled bowl. Beat until stiff peaks form.
½ cup (120 ml) heavy cream, ¼ cup (28 g) confectioners' sugar, 1 tbsp (15 g) lemon curd
Lift the cheesecake from the pan using the parchment overhang. Slice into bars using a clean, sharp knife, wiping between cuts for neat edges.
Top with whipped cream (use a piping bag if you like or just dollop on) and lemon slices, or serve as-is to highlight the lemon curd swirl.

Notes

*Lemon emulsion works better than extract in this recipe because it holds its flavor through baking and gives a more consistent lemon profile, which is what bakeries use to get that distinct lemon flavor.

Use a high-quality white chocolate (Ghirardelli, Guittard, and Valrhona) for the best flavor and texture, since lower-quality chips don’t always melt as smoothly.
*Lemon emulsion works better than extract in this recipe because it holds its flavor through baking and gives a more consistent lemon profile, which is what bakeries use to get that distinct lemon flavor.
All of the ingredients should be at room temperature so the batter mixes smoothly and bakes evenly.
The combination of flour and extra yolks gives these bars a firm but creamy texture, so they don’t turn out soft in the center.
When checking for doneness, the center should still have a slight jiggle, since overbaking will lead to a drier texture.
For neater slices, chill the bars completely and wipe the knife between cuts.

If you’re making these Lemon Cheesecake Bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition