Lemon Cheesecake Bars with Lemon Curd
These Lemon Cheesecake Bars with Lemon Curd are a stunning three-layer dessert — a buttery lemon Oreo crust, silky cream cheese filling, and a glossy homemade lemon curd on top. They are elegant enough for a spring brunch and easy enough to make on a weeknight.
Servings: 9 bars
Ingredients
For the curd:
- 4 egg yolks
- ⅔ cup sugar
- 1 tablespoon lemon zest
- ⅓ cup lemon juice fresh squeezed
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter
For the crust:
- 15 lemon flavored Oreos
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter melted
For the cheesecake filling:
- ¾ cup sugar
- 1 tablespoon lemon zest
- 16 oz cream cheese softened to room temperature (2 blocks)
- 2 eggs room temperature
- ¼ cup lemon juice fresh squeezed
- 1 teaspoon vanilla extract
- ½ cup lemon curd from above
Instructions
For the curd:
- Using a double boiler (or a large stock pot with a mixing bowl set on top), heat 2 inches of water to a boil.
- In the top of the double boiler, combine the egg yolks, lemon zest, sugar, lemon juice, and salt. Whisk to combine.
- Once the water is boiling, place the bowl in position and stir frequently. As the egg mixture warms, it will dissolve the sugar, become sticky, and then thicken. Continue to mix for approximately 10 minutes, or until pale yellow in color and thickened.
- Remove from the heat and add in the butter. Mix until thoroughly combined and the butter has completely melted.
- Transfer to a bowl and cover with plastic wrap pressed directly onto the surface of the curd. Refrigerate until ready to use.
For the crust:
- Line an 8x8 pan with parchment paper and set aside. Preheat the oven to 325°F.
- Use a food processor to crush the lemon Oreos into a fine crumb.
- In a medium bowl, combine the crushed Oreos, lemon zest, and melted butter. Stir to combine until it looks like wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake in the preheated oven for 10 minutes, then allow to cool to room temperature.
For the cheesecake filling:
- In the bowl of a stand mixer, combine the softened cream cheese, sugar, and lemon zest. Cream until completely smooth.
- Add in the eggs and mix until thoroughly combined, scraping down the sides of the bowl as needed.
- Add in the vanilla and lemon juice. Mix well, scraping down the sides often.
- Transfer the cheesecake filling to the pan with the cooled crust and spread evenly.
- Dollop spoonfuls of the chilled lemon curd over the cheesecake filling. Use a butter knife to swirl the curd throughout the filling.
- Bake in the preheated oven for 45–50 minutes, or until the edges are set but there is still a slight jiggle in the center.
- Allow to cool to room temperature, then refrigerate until chilled and completely set, at least 4 hours or overnight.
Notes
Store covered in the refrigerator for up to 3 days. For longer storage, freeze individual bars wrapped in plastic wrap and foil for up to 2 months — thaw overnight in the fridge. For the cleanest cuts, use a hot dry knife and wipe between each slice. The lemon curd can be made up to a week ahead and stored in the refrigerator.
