If you’re searching for a dessert that’s bursting with bright citrus flavor and creamy decadence, you simply have to try Lemon Cheesecake Bars. These luscious bars marry a buttery graham cracker crust with a silky, tangy lemon cheesecake filling—each bite is a perfect balance of sweet and tart, with a melt-in-your-mouth texture that’s downright irresistible. Whether you’re hosting a gathering or treating yourself after a long day, these bars deliver sunshine on a plate and are destined to become a cherished favorite in your dessert lineup.
Ingredients You’ll Need
Making Lemon Cheesecake Bars is all about choosing the right ingredients, each one playing a starring role in texture, flavor, or even that signature sunny color. You don’t need anything fancy—just classic staples that combine to create pure magic.
- Graham cracker crumbs: These form the bar’s foundation, bringing a nutty, slightly sweet crunch that holds up wonderfully under the creamy filling.
- Granulated sugar: Used in both crust and filling, it sweetens and balances the tartness from lemon.
- Unsalted butter (melted): This binds your crust together and adds rich, buttery flavor.
- Cream cheese (softened): The heart of the cheesecake layer—make sure it’s at room temperature for the smoothest, creamiest result.
- Large eggs: These help set the cheesecake and provide that custardy texture.
- All-purpose flour: Just a little for structure, so your bars are firm enough to cut but still velvety.
- Sour cream: Adds a subtle tang and keeps the cheesecake extra creamy.
- Fresh lemon juice: The key to that zippy citrus flavor—freshly squeezed makes all the difference!
- Lemon zest: Don’t skip this! Zest boosts the lemony aroma and brightens the filling.
- Vanilla extract: Rounds out the flavors and adds a touch of warmth.
- Powdered sugar (optional): A light dusting on top looks lovely and adds a hint of extra sweetness.
How to Make Lemon Cheesecake Bars
Step 1: Prepare Your Pan
Start by preheating your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, letting a bit hang over the sides—this makes it super easy to lift out your Lemon Cheesecake Bars later. A little prep here ensures perfect slices and no sticky messes!
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir everything together until the crumbs are evenly moistened. Pour the mixture into your prepared pan and press it down firmly, making sure it’s evenly packed into the bottom. Bake for 8 minutes, then let it cool slightly while you whip up the filling.
Step 3: Whip up the Lemon Cheesecake Filling
Grab a large mixing bowl and beat the softened cream cheese with 3/4 cup of sugar until it’s completely smooth and creamy—no lumps allowed! Add the eggs one at a time, mixing well after each. Next, beat in the flour, sour cream, fresh lemon juice, lemon zest, and vanilla extract. You should have a luscious, silky batter that smells like pure sunshine.
Step 4: Assemble and Bake
Pour the cheesecake filling over your cooled crust, spreading it out evenly with a spatula. Pop the pan back into the oven and bake for 30 to 35 minutes, just until the edges are set but the center still jiggles slightly when you nudge the pan. Trust the process—this ensures your Lemon Cheesecake Bars stay ultra creamy!
Step 5: Chill and Slice
Once baked, let the bars cool to room temperature, then refrigerate for at least 3 hours until completely firm. This step is crucial for achieving clean, gorgeous slices. When ready to serve, use the parchment overhang to lift the bars out, then cut into 16 squares. Dust with powdered sugar if you like, and get ready to fall in love.
How to Serve Lemon Cheesecake Bars
Garnishes
A simple dusting of powdered sugar is classic, but you can also add thin lemon slices, fresh berries, a sprig of mint, or even a drizzle of white chocolate. These little touches make your Lemon Cheesecake Bars look bakery-worthy and add bursts of color and freshness.
Side Dishes
Lemon Cheesecake Bars pair beautifully with a cup of hot tea or coffee, making them the perfect afternoon treat. For a dessert spread, serve alongside fresh fruit salad, a bowl of whipped cream, or a platter of buttery shortbread cookies to balance the tangy richness.
Creative Ways to Present
Try cutting your bars into bite-sized cubes for a dessert platter, or use mini cupcake liners for a party-ready presentation. For a fun summer twist, layer squares in parfait glasses with berries and extra whipped cream. However you serve them, these bars are guaranteed to steal the show!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Cheesecake Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, making them a fantastic make-ahead dessert for busy weeks or special occasions.
Freezing
Yes, you can freeze Lemon Cheesecake Bars! Arrange the cut bars in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to two months—just thaw overnight in the fridge when you’re ready to enjoy.
Reheating
These bars are best served chilled, but if you prefer them just slightly cool, let them sit at room temperature for 20 to 30 minutes before serving. There’s no need to reheat; in fact, a creamy cold bite is part of their charm!
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice offers the brightest, zestiest flavor for Lemon Cheesecake Bars, but in a pinch, bottled juice will work. Just be aware the flavor may be a bit less vibrant.
Can I make these bars gluten free?
Absolutely! Swap the graham cracker crumbs for your favorite gluten-free variety and use a gluten-free all-purpose flour. The rest of the recipe stays the same—everyone can enjoy a piece!
How do I prevent cracks in the cheesecake layer?
To avoid cracks, don’t overbake the bars; pull them from the oven when the center still has a gentle jiggle. Also, be sure your cream cheese is fully softened and beat the filling just until smooth.
Can I double the recipe for a larger crowd?
Definitely! Simply double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time, so keep an eye on the oven.
What’s the best way to cut Lemon Cheesecake Bars cleanly?
The secret is chilling the bars thoroughly, then wiping your knife clean between each cut. For extra neat squares, use a sharp knife dipped in hot water and wiped dry before each slice.
Final Thoughts
There’s something truly special about sharing homemade Lemon Cheesecake Bars with family and friends. Whether you serve them at a celebration or enjoy them as a treat just for you, their bright, creamy flavor never fails to impress. Give this recipe a try and prepare for rave reviews—your taste buds will thank you!
Print
Lemon Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Lemon Cheesecake Bars are a delightful blend of tangy lemon and creamy cheesecake flavors on a crisp graham cracker crust. Perfectly balanced and easy to make, they are an ideal dessert for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then remove and let cool slightly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth texture.
- Combine Remaining Ingredients: Beat in the all-purpose flour, sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully combined and smooth without lumps.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 30 to 35 minutes, or until the edges are set but the center has a slight jiggle.
- Cool and Chill: Remove the pan from the oven and cool completely on a wire rack. Then refrigerate for at least 3 hours or until firm to set perfectly.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 squares and dust with powdered sugar if desired before serving.
Notes
- For an extra lemony kick, add up to 1/2 teaspoon of lemon extract to the filling mixture.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- You can freeze these bars for up to 2 months; thaw in the refrigerator before serving.
- Ensure cream cheese is softened completely for a smooth, lump-free filling.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
