Lemon Curd Cheesecake Bars

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A classic vanilla bean cheesecake is nestled inside a buttery graham cracker crust and topped with luscious lemon curd and homemade vanilla bean marshmallow fluff in these ultra simple lemon curd cheesecake bars.

When it comes to desserts, the perfect blend of creamy cheesecake and the tangy zest of lemon curd is a match that cannot be beat. These Lemon Curd Cheesecake Bars are the perfect treat for any occasion, offering a burst of citrus flavor coupled with the richness of cream cheese and the sweet, fluffy topping of marshmallow fluff. Whether you're preparing a special dessert for a family gathering or simply indulging in a well-deserved treat, these bars are sure to impress. Let's make them.

Lemon Curd Cheesecake Bars

Ingredients

For the Lemon Curd:

• 6 Large Egg Yolks (about 110g)
• ¾ Cup Granulated Sugar (180ml)
• ½ Cup Fresh Lemon Juice (120ml)
• Pinch of Salt
• ½ Cup Salted Butter, cut into four cubes (115g)
• 2 Tablespoons Heavy Cream (30ml)

For the Crust:

• 1 ¾ Cups Graham Cracker Crumbs (about 210g)
• 2 Tablespoons Granulated Sugar (30g)
• ½ Cup Salted Butter, melted (115g)

For the Cheesecake Filling:

• 16 Ounces Cream Cheese, softened (450g)
• 1 Cup Granulated Sugar (200g)
• ½ Cup Sour Cream (120g)
• 1 Tablespoon Pure Vanilla Bean Paste or Pure Vanilla Extract (15ml)
• 2 Large Eggs, room temperature

For the Marshmallow Fluff:

• ½ Cup Water (120ml)
• 1 Cup Granulated Sugar (200g)
• 1 Cup Light Corn Syrup (240ml)
• 5 Large Egg Whites, room temperature (about 165g)
• 1 Teaspoon Cream of Tartar (4g)
• Seeds from One Vanilla Bean, or 1 teaspoon vanilla bean paste

Instructions

Prepare the Lemon Curd:

1. In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in the butter, one cube at a time, until fully melted and incorporated.
4. Stir in the heavy cream. Place a piece of plastic wrap over the bowl, ensuring that the plastic wrap touches the entirety of the lemon curd surface to prevent a skin from forming. 
5. Refrigerate the lemon curd for 3-4 hours, preferably overnight, to allow it to fully thicken and cool completely. 

Prepare the Crust:

1. Line an 8 x 8-inch (20 x 20cm) pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
3. Stir in the melted butter until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of the prepared pan to form an even layer.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the granulated sugar and continue to beat until well combined.
3. Mix in the sour cream and vanilla bean paste or vanilla extract.
4. Add the eggs, one at a time, beating on low speed until just combined after each addition.
5. Pour the cheesecake filling over the prepared crust, spreading it evenly.

Bake the Cheesecake:

1. Preheat your oven to 350°F (177°C).
2. Bake the cheesecake for about 35-40 minutes, or until the edges are set and the center is slightly jiggly.
3. Remove from the oven and let it cool completely at room temperature.

Chill the Cheesecake:

1. Once the lemon curd is added, refrigerate the cheesecake overnight to set.

Prepare the Marshmallow Fluff:

1. In a medium saucepan, combine the water, granulated sugar, and light corn syrup.
2. Cook over medium-high heat, stirring occasionally, until the mixture reaches 240°F (115°C) on a candy thermometer.
3. In a separate bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
4. With the mixer running, slowly pour the hot syrup into the egg whites, beating continuously.
5. Continue to beat until stiff, glossy peaks form and the mixture has cooled slightly, about 5-7 minutes.
6. Beat in the vanilla bean seeds or vanilla bean paste.

Serve:

1. Right before serving, spread the marshmallow fluff over the top of the cheesecake bars.
2. Cut into squares and enjoy!

Why You'll Love These Lemon Curd Cheesecake Bars

These Lemon Curd Cheesecake Bars are a versatile dessert, perfect for any season. The tangy lemon curd adds a refreshing citrus twist that complements the creamy cheesecake filling. The graham cracker crust provides a delightful crunch, while the marshmallow fluff topping adds a light and airy sweetness that ties everything together.

One of the best things about this recipe is its simplicity. Despite the multiple layers and flavors, the steps are straightforward and easy to follow. Whether you're an experienced baker or a beginner in the kitchen, you can successfully make these delicious bars.

Frequently Asked Questions

Q: Can I use store-bought lemon curd instead of making it from scratch? A: Yes, you can use store-bought lemon curd if you're short on time. However, making lemon curd from scratch allows you to control the sweetness and acidity, and it typically has a fresher, more vibrant flavor.

Q: How should I store the cheesecake bars? A: The cheesecake bars should be stored in the refrigerator. Make sure they are covered well to prevent them from drying out or absorbing any other odors from the fridge. They can be kept refrigerated for up to 5 days.

Q: Can I freeze these cheesecake bars? A: Yes, you can freeze the cheesecake bars. It's best to freeze them without the marshmallow fluff topping. Wrap the bars tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to serve, let them thaw in the refrigerator overnight and add the marshmallow fluff just before serving.

Products Used

Here is one link to all of the products I used in making these cheesecake bars. I linked a variety of 8x8 pans, my favorite mixers plus bowls, and more. 

Cheesecake Bars

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for the ganache. 

Kite Hill makes a dairy free sour cream for those wanting to recreate this recipe without the dairy.

Conclusion

These Lemon Curd Cheesecake Bars are a delightful dessert that combines the richness of cheesecake with the bright, zesty flavor of lemon curd. Topped with a light and fluffy marshmallow fluff, they are sure to be a hit with anyone who loves cheesecake and citrus. Perfect for any occasion, these bars are a must-try for both experienced bakers and beginners alike. Enjoy the process of making them, and most importantly, enjoy every delicious bite!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

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XO,

Heather

PS: Try my Black Forest Cheesecake Bars for a decadent chocolate cherry version!