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Triple Lemon Cheesecake Swirl Bars

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Hungry Happenings
Updated May 24, 2022
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It all starts with a lemon cookie crust. Then we add smooth and creamy cheesecake, a swirl of pucker-worthy lemon curd and a layer of lemon cookie crumbles to bring it all home.

More About This Recipe

  • These simple dessert bars combine the tartness of a lemon bar recipe with the richness of cheesecake. And each layer—from the soft cookie crust to the cheesecake swirl filling to the cookie crumble topping—has a lovely lemon flavor.

    Even with all that lemon flavor, these bars are still so simple to make—no juicing or zesting needed—thanks to a couple secret(ish) ingredients. Betty Crocker Lemon Cake gives the soft cookie crust its sweet citrus flavor. And lemon curd adds a hint of tartness and swirls of flavor to the cheesecake.

    I usually prefer sweet to sour, but my husband is the opposite. This dessert was the perfect marriage of both and we couldn't keep our hands off of these bars. They’re so easy to make, you don’t really need an excuse (hello, afternoon snacks), but pretty enough to bring to a party. It’s a win-win.

Triple Lemon Cheesecake Swirl Bars

  • Prep Time 20 min
  • Total 4 hr 30 min
  • Servings 16
  • Ingredients 6
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Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1/2 cup (1 stick) butter, melted
  • 3 eggs
  • 12 ounces (1 1/2 blocks) cream cheese
  • 1/2 cup sugar
  • 1 jar (10 oz) lemon curd, divided

Instructions

  • Step 
    1
    Preheat oven to 325°F. Line a 9x13-inch baking pan with non-stick foil or spray pan with cooking spray. Stir together the cake mix, melted butter and 1 egg just until combined. This mixture will be thick like cookie dough. Reserve 1/3 cup of the dough to top the bars.
  • Step 
    2
    Break remaining cake batter mixture into pieces and scatter them across the bottom of the pan. Press dough pieces down and together into an even layer to form the base of the bars.
  • Step 
    3
    To make the cheesecake filling, start by beating the cream cheese and sugar together until light and fluffy. Add 2 eggs and beat until well combined. Stir in 2 tablespoons of lemon curd to add just a touch of lemon flavor to the cheesecake filling.
  • Step 
    4
    Spread cheesecake filling over the layer of cake batter in the pan. Dollop spoonfuls of remaining lemon curd over the top.
  • Step 
    5
    Use a knife to swirl the lemon curd and the cheesecake filling, creating streaks of white and yellow. Break off small pieces of the reserved cake batter mixture and sprinkle them over top of the filling.
  • Step 
    6
    Bake for 34-38 minutes. The cheesecake will have puffed a little bit but will sink as it cools. The edges will look set but the center of the bars should still jiggle.
  • Step 
    7
    Remove from oven and set on a cooling rack. Allow cheesecake bars to cool for 30 minutes at room temperature then refrigerate until chilled, about 2 hours more. If you lined the pan with foil, lift the bars out of the pan and cut into squares. Otherwise, cut in the pan.

Nutrition

No nutrition information available for this recipe

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