I am so excited to share with you my family’s favorite lemon cheesecake bars recipe. This dessert is a staple in our household, and it’s always a hit with both kids and adults. The combination of the tangy lemon filling, the creamy cheesecake layer, and the crunch of the graham cracker crust is absolute perfection.
I’ve been making this recipe for years, and it’s always a crowd-pleaser at family gatherings and potlucks. One of the best things about this recipe is that it’s incredibly easy to make, yet it looks like you spent hours in the kitchen perfecting it. The key to this recipe is using high-quality ingredients, especially the fresh lemons.
Don’t even think about using bottled lemon juice – it just won’t be the same. And don’t skip the step of letting the cheesecake set in the fridge before cutting it into bars. It’s worth the wait, trust me.
I love that this recipe makes a big batch, so we can enjoy them for days after. And let’s be real, who doesn’t love a good excuse to have cheesecake for breakfast? My kids are obsessed with these bars, and they’re always asking for them.
I’ve even been known to sneak one or two (or three) when no one is looking. It’s just that good.
Lemon Cheesecake Bars
4.7 from 832 votes
These lemon cheesecake bars feature a buttery shortbread crust topped with a creamy, tangy lemon cheesecake filling. They are baked until set and then chilled for a refreshing dessert that is perfect for any occasion.
1/2 cup cold unsalted butter, cut into small pieces
For the Cheesecake Filling
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon zest
👨🍳Directions
1Preheat the oven to 350°F.
2Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
3In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt.
4Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
5Press the crust mixture evenly into the bottom of the prepared pan.
6Bake for 15 minutes, until the edges are lightly golden and the crust is set.
7While the crust bakes, beat the softened cream cheese and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.
8Add the eggs one at a time, beating well after each addition, then mix in the lemon juice, 2 tablespoons flour, vanilla, and lemon zest until just combined.
9Pour the cheesecake filling over the hot crust and spread it evenly.
10Bake for 20 to 25 minutes, until the edges are set and the center jiggles slightly when shaken.
11Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours until fully chilled and firm.
12Lift the bars out using the parchment overhang, cut into squares, and serve cold.
For best results, use full-fat cream cheese and fresh lemon juice. The bars can be stored in the refrigerator for up to 5 days.
Watch Video Of How Lemon Cheesecake Bars Works
These lemon cheesecake bars are perfect for any occasion – whether you’re hosting a dinner party or just need a sweet treat after dinner. They’re easy to make ahead of time and store beautifully in an airtight container in the fridge until ready to serve.
One of my favorite things about these bars is how well they freeze – simply wrap them individually in plastic wrap or aluminum foil and store them in a freezer-safe bag for up to 3 months. When you’re ready to serve, simply thaw overnight in the fridge and enjoy!
❓ Frequently Asked Questions About Lemon Cheesecake Bars
Q: What type of lemons should I use for this recipe?
A: For this recipe, you’ll want to use fresh lemons – specifically Meyer or Eureka lemons work well. You can also use a combination of both if you like a bit more tartness.
Q: Can I substitute the graham cracker crust with something else?
A: While traditional graham cracker crust is delicious, you can definitely experiment with other crust options like almond flour or coconut macaroons.
Q: How long does it take to set in the fridge?
A: Letting the cheesecake set in the fridge for at least 4 hours or overnight will help it firm up nicely before cutting into bars.
Q: Can I make these bars ahead of time?
A: Yes, you can prepare these bars up to 24 hours in advance by assembling them without baking and storing them in an airtight container in the fridge until ready to bake.
Q: What if I don’t have an oven-safe skillet?
A: If you don’t have an oven-safe skillet, you can simply use a regular 9×13-inch baking dish instead.
Q: Are these bars suitable for special diets?
A: Unfortunately, these bars are not suitable for gluten-free diets due to the graham cracker crust, but you can easily substitute with gluten-free alternatives if needed.
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