Lemon Cheesecake Bars Recipe
Bright, creamy, and bursting with zesty flavor, Lemon Cheesecake Bars are one of those irresistible desserts that seem to vanish from the table in a flash. Each bar marries the tang of fresh lemon juice and zest with the silky smoothness of cream cheese, all set atop a buttery graham cracker crust. Whether you’re baking for a spring gathering, a potluck, or simply treating yourself, these bars are equal parts simple and impressive—a citrusy twist on classic cheesecake that will have everyone reaching for seconds.
Ingredients You’ll Need
There’s nothing fussy about the ingredients in this recipe, but every single one is essential for perfect Lemon Cheesecake Bars. From the crunchy graham cracker base to the creamy, lemony filling, each component delivers on taste as well as texture.
- Graham cracker crumbs: Create a crisp, sweet foundation for each bar and provide that nostalgic cheesecake flavor.
- Granulated sugar: Adds sweetness to both the crust and the creamy filling, balancing the tartness of the lemon.
- Unsalted butter: Binds together the crust crumbs and ensures they bake into a solid, flavorful layer.
- Cream cheese: The backbone of the filling, delivers classic cheesecake richness and creaminess.
- Large eggs: Help set the filling so the bars slice beautifully while adding subtle richness.
- Sour cream: Lends a slight tang and extra smoothness to the filling, complementing the lemon.
- Fresh lemon juice: Freshly squeezed is a must! It brings bright, real citrus flavor that bottled just can’t provide.
- Lemon zest: Intensifies the lemony fragrance and deepens the citrus kick in every bite.
- Vanilla extract: Rounds out the tartness, giving the filling a soft, bakery-style aroma.
How to Make Lemon Cheesecake Bars
Step 1: Prepare Your Pan
First, preheat your oven to 325°F (160°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides. This simple trick makes removing and slicing your Lemon Cheesecake Bars a breeze, with perfectly clean edges every time.
Step 2: Make the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand. Pour the crumbs into your prepared pan, then use the bottom of a measuring cup or your fingers to press them down firmly and evenly—this ensures every bite starts with that signature buttery crunch. Bake the crust for 8 to 10 minutes, then set it aside to cool while you whip up the filling.
Step 3: Beat the Cream Cheese
Add the softened cream cheese to a large mixing bowl and beat with a hand mixer (or in a stand mixer) until silky and smooth. This extra step means no lumps and a luxuriously creamy texture in your Lemon Cheesecake Bars.
Step 4: Mix the Filling
Add the granulated sugar to the cream cheese and mix until fully combined and fluffy. Next, beat in the eggs one at a time. Once they’re incorporated, blend in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Don’t forget to scrape down the bowl to make sure every bit gets thoroughly mixed for that perfectly even, lemony zing.
Step 5: Bake and Chill
Pour your luscious filling over the cooled crust and spread it out evenly. Slide the pan into the oven and bake for 30 to 35 minutes. You’re looking for the center to be just set with a tiny wobble. Once out of the oven, allow the bars to cool to room temperature, then refrigerate for at least 3 hours—the chilling time is key to getting neat, creamy slices that hold their shape.
How to Serve Lemon Cheesecake Bars
Garnishes
Dress up your Lemon Cheesecake Bars just before serving with a light dusting of powdered sugar, a few curls of fresh lemon zest, or a dollop of homemade lemon curd on top. A twist of candied lemon peel can also make each bar look bakery special!
Side Dishes
The zesty creaminess of Lemon Cheesecake Bars pairs especially well with fresh berries like raspberries, blueberries, or sliced strawberries. For a refreshing side, serve with a chilled fruit salad or a glass of iced tea for the ultimate sunny-day treat.
Creative Ways to Present
For parties, try cutting the bars into bite-sized squares, arranging them on a tiered dessert platter, or inserting decorative toothpicks for easy grab-and-go sweets. Individual paper cupcake liners can give each bar a lovely, “mini-cake” vibe that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover your Lemon Cheesecake Bars tightly with plastic wrap or store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days.
Freezing
These bars freeze beautifully! Slice and layer with parchment paper in a freezer-safe container. When you’re ready for a lemony treat, thaw overnight in the fridge and enjoy without any loss of flavor or texture.
Reheating
No need to reheat these bars—they’re best served chilled right from the fridge. If you prefer them at room temperature, set out for about 15 minutes before serving. Just don’t microwave, as it will affect the creamy consistency.
FAQs
Can I use bottled lemon juice for this recipe?
Fresh lemon juice really makes the difference in flavor, giving your Lemon Cheesecake Bars a vibrant, natural taste. Bottled juice just doesn’t have the same zesty punch or aroma—so grab a couple of lemons for the best result!
How do I prevent cracks in the cheesecake bars?
To avoid cracks, don’t overbake—stop once the center is just set and a little wobbly. Also, cooling the bars gradually at room temperature before chilling helps keep the top smooth and crack-free.
Can I double this recipe for a larger crowd?
Absolutely! Double the recipe and bake in a 9×13-inch pan, adjusting the baking time slightly (check at 35 minutes but it may take up to 45). You’ll have plenty of Lemon Cheesecake Bars to go around.
What’s the best way to cut neat squares?
Chill the bars thoroughly before cutting, and use a sharp knife wiped clean after each slice. For pristine edges, you can even dip the knife in hot water and wipe between cuts.
Can I make these gluten-free?
Yes—just use gluten-free graham crackers for the crust, and double-check that all your other ingredients are certified gluten-free. You’ll get the same creamy lemony bars, safe for everyone to enjoy!
Final Thoughts
I can’t recommend these Lemon Cheesecake Bars enough—they’re easy, cheerful, and absolutely delicious. If you’re craving something sweet, bright, and creamy, this recipe’s a sure win. Give them a try, and don’t be surprised if they become your new favorite lemon dessert!
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Lemon Cheesecake Bars Recipe
- Total Time: 50 minutes (plus chilling)
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in these delightful Lemon Cheesecake Bars with a buttery graham cracker crust and a creamy, tangy lemon filling. Perfect for citrus lovers and easy to make!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 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
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Make the filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Pour over crust.
- Bake: Bake for 30–35 minutes until set. Cool, then refrigerate.
Notes
- For extra lemon flavor, top with a thin layer of lemon curd once chilled.
- Store bars in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 17g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
