Easy Lemon Cheesecake Bars (With Lemon Curd)

These easy Lemon Cheesecake Bars are the perfect mix of creamy, tangy, and downright delicious! A buttery graham cracker crust, smooth cheesecake filling, and a bright lemon curd topping. Plus, they’re super easy to whip up with just 15 minutes of hands-on time! Best of all, no need to fuss over a full cheesecake!

📝 Ingredients

• 1.5 cup graham cracker crumbs (11-12 sheets)
• 8 tbsp butter (melted)
• 3 tbsp granulated sugar
• 16 oz cream cheese (very soft)
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/2 tsp vanilla
• 1 tsp lemon juice
• 1/2 tsp lemon zest
• 2 eggs
• 2/3 cup lemon curd (homemade or store-bought)

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with parchment (use a sling if you want to remove the bars completely). Then spray with baking spray.
2. 2In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust very firmly. (If using full graham cracker sheets, use a food processor to zoom them into fine crumbs first).
3. 3Bake the crust for 8-9 minutes, until lightly golden brown. Set aside to cool.
4. 4In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla, lemon juice, and lemon zest on medium speed until smooth. Scrape well.
5. 5Add the eggs and combine on low speed until just combined. Don't overmix.
6. 6Pour filling over the crust. Bake for 25-35 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
7. 7Once chilled and ready to serve, use an offset spatula to spread the lemon curd evenly on top. Slice the bars and serve.