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Marbled Lime Cheesecake Bars

Cheesecake bars swirled with lime curd on a graham cracker crust.
Servings: 32 small bars
Author: Jen @ Jen's Favorite Cookies


For Lime Curd:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs + 2 egg yolks
  • 4-5 ounces fresh lime juice

For Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter

For Cheesecake:

  • 2 8-ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 tablespoons flour


For Lime Curd:

  • Mix together butter and sugar. Add eggs and yolks one at a time, mixing between each. Add fresh lime juice, and stir.
  • Put mixture on the stove over medium-high heat. Use a thermometer, and mix and cook until mixture reaches 170 degrees.
  • Remove from stove and pour into a separate dish to cool. Use green and yellow food coloring to tint curd a bright lime-green color. Cover with plastic wrap, putting wrap right against the top of the curd to keep it from getting a skin. Chill in the fridge until cool.
    *You will not need the entire batch of lime curd for this recipe.

For Graham Cracker Crust:

  • Mix cracker crumbs and butter together. Press into the bottom of a 9x13 or comparable sized pan. Bake at 325 degrees for 5 minutes.

For Cheesecake:

  • Preheat oven to 325F. 
    With electric beaters, mix cream cheese and sugar. Add eggs and sour cream and mix well. Add vanilla and flour and mix well.
  • Reserve about 1/2 cup cheesecake mixture, and pour the rest over the baked crust.
  • Mix about 1/2 cup of the cooled lime curd with the reserved cheesecake mixture. Spoon lime-cheesecake mixture over the cheesecake in big dollops. Spoon additional 1/2 cup (more or less to your preference) lime curd over cheesecake in big dollops.
  • Use a knife to make long passes through the cheesecake and marble everything together.
  • Bake at 325F degrees for 35 minutes. Allow to cool, then chill in refrigerator for an hour or two before cutting into 16 large or 32 small bars.