Creamy cheesecake is swirled with sweet, tangy lemon curd in this delicious and crowd-pleasing dessert.
Lemon Swirl Cheesecake Bars
There is nothing casual about my relationship with cheesecake. I come from a family full of avowed cheesecake fanatics– it’s our communal favorite dessert. Even so, we usually save it for special occasions: birthdays, holidays, anniversaries… If it’s time to celebrate something, chances are we’re having cheesecake!
This is one of our favorite ways to eat it– the rich cheesiness works so well with the tartness of the lemon. Use store-bought lemon curd or make your own!
- 5-6 graham cracker sheets
- 3-4 tablespoons almond milk (or milk of choice)
- 16 oz. Neufchâtel cheese, room temperature
- ¼ cup powdered sugar
- ¼ cup baking stevia, or more powdered sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1-2 teaspoons lemon extract
- ½ teaspoon vanilla extract
- ¼-1/3 cup lemon curd
- Preheat oven to 350°; line an 8x8 pan with aluminum foil and coat with cooking spray.
- In a food processor, crush the graham crackers into fine crumbs, then add the milk 1 tablespoon at a time until a dough-like consistency forms. Press the graham cracker crust firmly into the pan and set aside.
- Process the Neufchâtel cheese until smooth, then add the powdered sugar, stevia, cornstarch, lemon juice, and lemon and vanilla extracts until everything is evenly combined. Pour over the crust.
- Heat the lemon curd to a stirrable consistency. Drop spoonfuls over the top of the cheesecake and swirl it through with a knife.
- Bake for 25 minutes. Turn the oven off but allow the bars to sit inside it with the door closed for another 10.
- Remove from the oven and cool at room temperature for 30 minutes, then transfer to the fridge to chill for at least 6 hours before slicing.
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