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Lemon Curd Cheesecake Bars

Easy no-bake cheesecake bars with fresh lemon curd swirled through.
Prep Time 40 minutes
Total Time 40 minutes

Ingredients

  • 250 g crushed digestive biscuits
  • 100 g unsalted butter, melted
  • 300 g full fat cream cheese, I used Philly
  • 150 g icing sugar
  • 100 ml double cream
  • 6 tbsp lemon curd, plus extra to swirl in the top

Instructions

  • Grease and line an 8 x 8 inch square pan. Place your crushed digestives into a medium sized bowl and pour the melted butter on top. Mix with a wooden spoon or spatula until all the digestive crumbs are coated with butter.
  • Tip the biscuit mix into the cake pan and push into all corners of the pan. Level off with a spatula or your hands, both work well.
  • Place the biscuit base in the fridge for at least 30 minutes.
  • Once the base is chilled, place the cream cheese and icing sugar into a large bowl or the bowl of your stand mixer. Beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the double cream and mix on a med-high speed until smooth and thick.
  • Add in the 6tbsp of lemon curd and mix until well combined. Pour over the biscuit base and smooth over until level.
  • Place a few dollops of lemon curd on top of the cheesecake and then, using a skewer, or similar, drag the lemon curd through the cheesecake making glorious swirls :)
  • Place in the fridge to set for at least 3 hours.
  • Once chilled and set, slice into 9 or 12 bars depending on how big you want them.
  • Bars will keep in an airtight container in the fridge for 3 days.

Notes

Recipe by Annie