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Lemon Cheesecake Bars: A Burst of Sunshine in Every Bite

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Looking for a dessert that’s both refreshing and indulgent? Say hello to Lemon Cheesecake Bars! 🍋🍰 These creamy, dreamy bars balance tangy lemon with velvety cheesecake, all atop a buttery crust. 🌟✨ Perfect for brunch, tea time, or just because—one bite, and you’ll be hooked! 😋💛

#LemonLovers #CheesecakeBars #CitrusDesserts #SweetEscape #ZestyGoodness #HomemadeDelights #DessertPerfection #TangyAndSweet #BakingInspiration #TreatYourself

  • Total Time: 50 minutes
  • Yield: 10 servings 1x

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs: The foundation of these bars, graham cracker crumbs provide a slightly sweet and nutty base with just the right amount of crunch.
  • ¼ cup melted butter: Helps bind the crust together while adding a rich, buttery flavor.
  • 1 tablespoon sugar: Enhances the sweetness and complements the tangy lemon filling.

For the Cheesecake:

  • 16 oz. cream cheese (two 8 oz. blocks): The star of the show, cream cheese provides the luscious, creamy texture that defines cheesecake.
  • ¾ cup sugar: Balances the tartness of the lemons and adds a sweet undertone.
  • 2 large eggs: Provide structure and a smooth consistency to the filling.
  • ½ cup sour cream: Adds tang and creaminess to the cheesecake mixture.
  • ¼ cup lemon juice: The source of that signature citrus flavor.
  • 2 teaspoons lemon zest: Enhances the lemony aroma and taste, ensuring every bite bursts with fresh citrus.
  • ¼ teaspoon salt: A touch of salt enhances all the other flavors, bringing balance to the dessert.

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 375°F and line the bottom of a 9×9-inch baking pan with parchment paper. This prevents sticking and makes it easier to remove the bars later.
  2. In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and all the ingredients are evenly distributed.
  3. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or a flat-bottomed measuring cup for best results.
  4. Set the crust aside while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In the bowl of a stand mixer or using a hand mixer, beat the cream cheese and sugar together until smooth and creamy. This step is crucial for avoiding lumps in the filling.
  2. Add the eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated and the mixture remains silky.
  3. Stir in the sour cream, lemon juice, lemon zest, and salt. Mix until everything is combined and the filling is smooth and glossy.

Step 3: Assemble and Bake

  1. Pour the cheesecake mixture over the prepared crust, spreading it evenly with a spatula.
  2. Place the pan in the preheated oven and bake for 30-35 minutes, or until the center is set and no longer jiggly. Keep an eye on the bars to avoid overbaking, as this can cause cracks.
  3. Remove the pan from the oven and allow it to cool at room temperature for about 30 minutes.

Step 4: Chill and Slice

  1. Once cooled, transfer the pan to the refrigerator and chill for 3-4 hours. This step allows the cheesecake to fully set, making it easier to slice.
  2. Use the parchment paper to lift the bars out of the pan. Slice them into squares or rectangles, depending on your preference.
  3. Serve cold and enjoy the creamy, citrusy goodness.

Notes

  • Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps the ingredients blend smoothly and prevents lumps.
  • Don’t Overmix: Overmixing can incorporate too much air into the cheesecake, leading to cracks during baking. Mix just until the ingredients are combined.
  • Use Fresh Lemons: Freshly squeezed lemon juice and zest deliver the best flavor. Avoid bottled lemon juice, as it lacks the same vibrant taste.
  • Chill Completely: Patience is key when it comes to chilling. Allow the bars to fully set in the refrigerator for clean, sharp slices.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes