Hey, y'all! If you're in the mood for something sweet and tangy, these Lemon Cheesecake Bars are just what you need. They’re the perfect combination of rich, creamy cheesecake and bright, zesty lemon flavor. Whether you're serving them for dessert or bringing them to a party, these bars are sure to be a hit with everyone.

Lemon Cheesecake Bars

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Ingredients: Lemon Cheesecake Bars

The crust for these bars is super simple to make with just graham cracker crumbs, sugar, and melted butter. You press it into the bottom of your pan, bake it for a few minutes, and then let it cool while you prepare the cheesecake filling. The lemon zest and juice give the cheesecake a lovely citrusy punch that balances out the richness of the cream cheese.

• 1 c. granulated sugar, divided
• ½ c. unsalted butter
• 1 ½ c. graham cracker crumbs
• 16 oz. cream cheese, softened
• 2 large eggs
• 1 ½ tsp. lemon zest
• 2 tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• Whipped cream, for topping
• Lemon slices, for topping

How to Make Lemon Cheesecake Bars

One of the great things about this recipe is how easy it is to prepare ahead of time. After baking, the bars need to chill in the fridge for several hours, making them an ideal make-ahead dessert. When you're ready to serve, you can add a little whipped cream and a lemon slice on top for an extra special touch.

1. Preheat your oven to 350°F.
2. Melt the ½ cup of butter by microwaving it in a microwave-safe bowl, using 30-second increments until fully melted.
3. In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of the granulated sugar. Stir until the mixture resembles wet sand.
4. Press the graham cracker mixture firmly into the bottom of an 8x8 inch square pan to form the crust. Bake the crust at 350°F for 10 minutes.
5. Remove the pan from the oven and allow the crust to cool completely.
6. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
7. Add the remaining ¾ cup of sugar, eggs, lemon zest, lemon juice, and vanilla extract to the cream cheese. Mix until well combined and smooth.
8. Pour the cream cheese mixture over the cooled crust and spread it out evenly with a spatula.
9. Bake at 350°F for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Allow the cheesecake to cool completely in the pan, then chill in the refrigerator for 6-8 hours or overnight to set fully.
11. Once chilled, cut the cheesecake into squares. If desired, top each bar with a dollop of whipped cream and a slice of lemon before serving.
12. Enjoy your refreshing Lemon Cheesecake Bars!

Pro Tips For Making This Recipe

1. Make sure your cream cheese and eggs are at room temperature before mixing. This helps the ingredients combine smoothly and results in a creamier cheesecake.
2. Use the bottom of a measuring cup or glass to press the graham cracker crust firmly into the pan. This helps it hold together better once baked.
3. Let the cheesecake cool gradually at room temperature before refrigerating. This helps prevent cracks on the surface of the cheesecake.
4. For the best results, let the cheesecake bars chill in the refrigerator overnight. This allows the flavors to meld and the cheesecake to firm up properly.
5. A dollop of whipped cream on top adds a nice lightness and complements the tartness of the lemon.

Frequently Asked Questions

Other Cheesecake Recipes You'll Love

1. Pecan Pie Cheesecake Bars
2. Strawberry Cheesecake Truffles
3. No Bake Strawberry Cheesecake Parfaits

Lemon Cheesecake Bars

These Lemon Cheesecake Bars are a refreshing and delicious treat that’s perfect for spring and summer gatherings. The bright lemon flavor pairs beautifully with the creamy cheesecake, and the graham cracker crust adds just the right amount of crunch. Give them a try, and I’m sure they’ll become a favorite in your dessert rotation!

Lemon Cheesecake Bars

JC Phelps

These Lemon Cheesecake Bars are a delicious blend of creamy cheesecake and zesty lemon on a buttery graham cracker crust.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 417 kcal

Equipment

• 8x8 pan

Ingredients

  

1x2x3x

• 1 c. granulated sugar divided
• ½ c. unsalted butter
• 1 ½ c. graham cracker crumbs
• 16 oz. cream cheese softened
• 2 large eggs
• 1 ½ tsp. lemon zest
• 2 tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• Whipped cream for topping
• Lemon slices for topping

Instructions

 

• Preheat your oven to 350°F.
• Melt the ½ cup of butter by microwaving it in a microwave-safe bowl, using 30-second increments until fully melted.
• In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of the granulated sugar. Stir until the mixture resembles wet sand.
• Press the graham cracker mixture firmly into the bottom of an 8x8 inch square pan to form the crust. Bake the crust at 350°F for 10 minutes.
• Remove the pan from the oven and allow the crust to cool completely.
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the remaining ¾ cup of sugar, eggs, lemon zest, lemon juice, and vanilla extract to the cream cheese. Mix until well combined and smooth.
• Pour the cream cheese mixture over the cooled crust and spread it out evenly with a spatula.
• Bake at 350°F for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
• Allow the cheesecake to cool completely in the pan, then chill in the refrigerator for 6-8 hours or overnight to set fully.
• Once chilled, cut the cheesecake into squares. If desired, top each bar with a dollop of whipped cream and a slice of lemon before serving.
• Enjoy your refreshing Lemon Cheesecake Bars!

Notes

• Make sure your cream cheese and eggs are at room temperature before mixing. This helps the ingredients combine smoothly and results in a creamier cheesecake.
• Use the bottom of a measuring cup or glass to press the graham cracker crust firmly into the pan. This helps it hold together better once baked.
• Let the cheesecake cool gradually at room temperature before refrigerating. This helps prevent cracks on the surface of the cheesecake.
• For the best results, let the cheesecake bars chill in the refrigerator overnight. This allows the flavors to meld and the cheesecake to firm up properly.
• A dollop of whipped cream on top adds a nice lightness and complements the tartness of the lemon.

Nutrition

Calories: 417kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 87mgSodium: 325mgPotassium: 119mgFiber: 1gSugar: 28gVitamin A: 794IUVitamin C: 2mgCalcium: 68mgIron: 1mg

Keyword Lemon Cheesecake Bars

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