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
Scale
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
