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Lemon Cheesecake Bars

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
Cook Time 40 minutes
Chilling Time 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 417 kcal

Equipment

  • 8x8 pan

Ingredients
  

  • 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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