Description
Bright, zesty, and incredibly creamy, these Lemon Poppy Seed Cheesecake Bars are the perfect dessert for any occasion. With a buttery graham cracker crust, a velvety cheesecake layer, and a tangy lemon curd topping, these bars are as beautiful as they are delicious!
Ingredients
Scale
For the Crust:
1 1/2 cups graham cracker crumbs
2 tbsp poppy seeds
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Lemon Curd:
1/2 cup fresh lemon juice
1/2 cup granulated sugar
3 large eggs
4 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- Combine graham cracker crumbs, poppy seeds, and sugar in a bowl. Stir in melted butter. Press the mixture into the bottom of the baking dish. Bake for 10 minutes, then let cool.
- Beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Mix in lemon juice, zest, and vanilla. Pour over the crust.
- Bake for 25-30 minutes, until set. Let cool completely.
- In a saucepan, whisk lemon juice, sugar, and eggs over medium heat. Stir until thickened. Remove from heat and stir in butter. Cool to room temperature.
- Spread lemon curd over the cheesecake. Refrigerate for at least 2 hours.
- Slice into bars and serve.
Notes
- For a twist, try swapping the graham cracker crust with a shortbread crust.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 340 kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg