🍋 Italian Lemon Mascarpone Cheesecake Bars
Creamy mascarpone cheesecake, fresh lemon, and a buttery graham cracker crust make these bars rich, smooth, and bright without being overly sweet.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
Lemon Mascarpone Cheesecake
- 8 oz cream cheese, softened
- 8 oz mascarpone cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
Topping
- 1/3 cup graham cracker crumbs
- 1 tablespoon melted butter
- Fresh lemon zest
Directions
- Prepare the pan: Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.
- Make the filling: Beat the cream cheese and mascarpone until smooth. Add the sugar and mix until combined. Beat in the eggs one at a time on low speed.
- Add sour cream, lemon juice, lemon zest, vanilla, flour, and salt. Mix just until smooth. Avoid overmixing.
- Bake: Pour the cheesecake filling over the crust and smooth the top. Bake for 35–42 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake sit inside for about 20 minutes. Remove and cool completely.
- Add the topping: Combine the graham cracker crumbs with melted butter. Sprinkle over the cheesecake along with extra lemon zest.
- Refrigerate for at least 4 hours, preferably overnight. Lift from the pan and cut into bars.
✨ Tip: For clean slices, chill the bars thoroughly and wipe your knife clean between each cut.
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