Lemon Cheesecake Bars Recipe
If you’ve been searching for a dessert that’s bright, creamy, and perfect for sharing (or, let’s be honest, for secretly sneaking a piece after dinner), these Lemon Cheesecake Bars are your new go-to treat. With a buttery graham cracker crust and a tangy lemon-kissed filling, each bite tastes like a little burst of sunshine. Whether you’re hosting a brunch, need a picnic-ready sweet, or just want something that feels utterly special on an ordinary day, Lemon Cheesecake Bars capture the perfect blend of luscious cheesecake and fresh citrus flavor in an easy square you’ll keep coming back to.
Ingredients You’ll Need
There’s something magical about how a handful of basic, familiar ingredients can transform into a dessert as swoon-worthy as Lemon Cheesecake Bars. Each ingredient here plays a starring role, adding that special taste, texture, or pop of color that makes these bars irresistibly good.
- Graham cracker crumbs: The classic choice for a crust that’s crisp, golden, and slightly sweet—feel free to use gluten-free if you like.
- Granulated sugar: Adds just the right touch of sweetness to both the crust and the creamy cheesecake filling.
- Unsalted butter (melted): Binds the crust together while lending a rich, almost toasty flavor.
- Cream cheese (softened): The foundation of that luscious, tangy-smooth filling—be sure it’s room temperature for the best texture.
- Large eggs: Help set the filling beautifully, giving it that classic cheesecake structure and silkiness.
- Sour cream: Adds a subtle tang and extra creaminess that makes every bite dreamy.
- Fresh lemon juice: The source of the dessert’s signature bright flavor—freshly squeezed makes all the difference here.
- Lemon zest: Packs tons of fragrant citrus oils for a flavor that literally leaps off your fork.
- Vanilla extract: Rounds everything out with a cozy, familiar aroma.
- Powdered sugar or whipped cream (optional): The perfect finishing touch for serving, adding a little extra flair and sweetness.
How to Make Lemon Cheesecake Bars
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, letting some hang over the edges—that trick will make it a breeze to lift out the bars later, so don’t skip it!
Step 2: Make the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until everything resembles wet sand. Pour this mixture into your lined pan and use the back of a spoon or your fingers to firmly press it into an even layer. Bake the crust for 8-10 minutes, then set aside to cool slightly while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until super smooth and creamy—no lumps, please! Add the eggs one at a time, mixing only until just incorporated. This is your secret to unbelievably silky Lemon Cheesecake Bars. Now, blend in the sour cream, fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is perfectly unified and airy.
Step 4: Assemble and Bake
Pour the cheesecake filling over your cooled crust and gently spread it into every corner, smoothing out the top. Bake in the preheated oven for 30-35 minutes, or until the center is just set and not wobbly. The aroma at this stage is almost too good—just try to resist digging in right away!
Step 5: Cool and Chill
Once baked, let the bars cool completely in the pan at room temperature. Then, pop them in the refrigerator for at least 4 hours, or overnight if you can. This chilling time ensures clean slices and the dreamiest texture.
Step 6: Slice and Serve
When you’re ready to serve, use the parchment overhang to lift the bars from the pan. Cut into neat squares and finish with a dusting of powdered sugar or a swirl of whipped cream. Your Lemon Cheesecake Bars are now ready to wow!
How to Serve Lemon Cheesecake Bars
Garnishes
Lemon Cheesecake Bars are spectacular all on their own, but a little flourish never hurts! Try a gentle dusting of powdered sugar, a swirl of homemade whipped cream, or a few curls of lemon zest for that extra pop of color and zing. These little touches take your bars from everyday to truly showstopping.
Side Dishes
Since Lemon Cheesecake Bars are rich and tangy, they pair wonderfully with fresh seasonal berries or a fruit salad. Want to stay classic? Serve them with coffee or chilled iced tea for an afternoon pick-me-up. Even alongside a scoop of vanilla ice cream, they’ll absolutely steal the show at dessert time.
Creative Ways to Present
If you want to make these bars the centerpiece of your dessert table, layer the cut pieces on a tiered stand or serve each square in a cupcake liner for effortless elegance. For parties or picnics, wrap individual bars in parchment and tie with a bit of twine—a charming, picnic-friendly upgrade that everyone will love.
Make Ahead and Storage
Storing Leftovers
Lemon Cheesecake Bars keep beautifully in the refrigerator for up to 2 days. Place any leftovers in an airtight container and pop them straight into the fridge. They’re even better when cold, so don’t hesitate to make them ahead or savor them over a couple of days.
Freezing
If you want to stash some away for future cravings (or surprise guests), these bars freeze like a dream. Arrange them in a single layer on a baking sheet to freeze until solid, then transfer to a zip-top bag or container. They’ll keep for about a month—just thaw in the fridge before enjoying.
Reheating
No need to reheat Lemon Cheesecake Bars, as these taste best chilled. If you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes before serving for the ultimate creamy bite.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice will work in a pinch, using fresh lemon juice gives your Lemon Cheesecake Bars a brighter, more vibrant flavor. The zest from fresh lemons is also essential for that extra pop of citrusy goodness.
What’s the best way to cut cheesecake bars neatly?
For perfect squares, use a long sharp knife and wipe it clean between each cut. Chilling the bars thoroughly before slicing makes the process much easier and keeps the edges tidy.
Can I double the recipe for a larger crowd?
Absolutely! Just double the ingredient amounts and use a 9×13-inch pan. The baking time may be slightly longer, so keep an eye on the center to make sure it’s set before removing from the oven.
Are these Lemon Cheesecake Bars gluten-free?
They can be! Just swap the regular graham cracker crumbs in the crust for your favorite gluten-free brand. The rest of the recipe is naturally gluten-free.
How do I make them less sweet?
If you prefer a tarter bar, reduce the sugar in the filling by 2-3 tablespoons and add a touch more lemon juice or zest for extra zing. Give the filling a taste before baking to make sure it hits that sweet spot for you.
Final Thoughts
These Lemon Cheesecake Bars are the kind of dessert that light up any day, whether you’re serving a crowd or having a quiet treat at home. With their fresh citrus twist and creamy cheesecake filling, they’re nearly impossible to resist. Give them a try—you’ll see why they’re a favorite in my kitchen, and I bet you’ll want to make them again and again!
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Lemon Cheesecake Bars Recipe
- Total Time: 4 hours 55 minutes
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and citrusy delight of these Lemon Cheesecake Bars. A buttery graham cracker crust holds a luscious cheesecake filling brightened with fresh lemon juice and zest. Perfect for a summery dessert or any occasion!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional topping:
- powdered sugar or whipped cream for serving
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes.
- Make the filling: Beat cream cheese and sugar, add eggs, sour cream, lemon juice, zest, and vanilla. Pour over crust.
- Bake: Bake for 30–35 minutes until set. Cool, then refrigerate for at least 4 hours.
- Serve: Lift bars out, cut into squares, and dust with powdered sugar or top with whipped cream.
Notes
- Use fresh lemon juice for best flavor.
- For gluten-free version, use gluten-free graham crackers.
- Bars can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
