Instructions
-
Prepare the crust:
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press mixture firmly into the bottom of a parchment-lined 9×9-inch baking dish. Bake for 8–10 minutes, then cool completely. -
Make the lemon filling:
In a large mixing bowl, beat cream cheese until smooth and fluffy. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and combined. -
Create the swirl:
Divide the filling in half. Add a few drops of yellow food coloring to one half and gently swirl both mixtures together using a spatula—don’t overmix. -
Assemble:
Spread the lemon cream mixture evenly over the cooled crust. Chill for at least 4 hours or until firm. -
Prepare the topping:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over the lemon layer. If desired, add another gentle swirl of yellow coloring for a marbled look. -
Serve:
Slice into squares using a sharp knife (wipe between cuts for clean edges). Keep refrigerated until ready to serve.
Prep Time: 20 mins
Chill Time: 4 hrs
Servings: 9–12 bars
Calories: ~280 kcal per serving
Bright, creamy, and full of lemony goodness—these Lemon Cream Cheesecake Bars taste like pure sunshine in every bite!
