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Lemon Cheesecake Bars are the ultimate spring dessert recipe! Made with a graham cracker crust and a creamy, tangy cheesecake layer that is kissed with bright lemon flavor, these cheesecake bars are an easy, refreshing dessert recipe.
Whether served at Easter Brunch alongside Classic Quiche Lorraine and a Strawberry Poppyseed Spinach Salad or at a summer potluck alongside Grilled Shrimp Skewers and Grilled BBQ Chicken Breasts, these refreshing lemon cheesecake bars pair well with endless meals.
Key Takeaways for Lemon Cheesecake Bars
- The best of two desserts! If you love classic creamy cheesecake and the flavors of sweet-tart lemon bread, these Lemon Cheesecake Bars will quickly people your new favorite dessert recipe.
- Use room temperature full-fat cream cheese and sour cream. This ensures a creamy, rich filling that sets up perfectly.
- Zest the lemon before juicing it. These bars call for using both the lemon zest and lemon juice in the cheesecake batter. But keep in mind it is next to impossible to zest a lemon after you have cut it open--so zest it first!
Happy Cooking! xo Kristen
Notes on Ingredients
- Graham Cracker Crust: Along with melted butter and a bit of sugar, you will need about 1 sleeve of graham crackers to yield enough graham cracker crumbs for the cheesecake bar crust.
- Filling: The Cheesecake Bar Filling is made with the classic players. Cream cheese, sugar, eggs, and vanilla extract. I also add sour cream to give the cheesecake a rich creamy finish. And obviously to make give the cheesecake bars the lemon flavor, you will need lemon juice and lemon zest!
How to Make Lemon Cheesecake Bars
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Pan. Line your baking dish with parchment paper, which will make removing your cheesecake bars from the pan a breeze and ensure the bars stay intact when sliced.
- Prepare Graham Cracker Crust. To make quick work, process the graham crackers, butter, and sugar in a food processor fitted with an S-blade or in a large gallon-sized bag using a rolling pin until the mixture resembles wet sand.
- Prebake Crust. Once processed, press the graham cracker mixture into a prepared baking dish and then briefly bake the graham cracker crust before adding the lemon cream cheese batter. This will help the crust stay crisp and intact.
- Prepare Batter. To prevent incorporating too much air into the cheesecake batter (which leads to cracking), it is best to beat the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla together until creamy and smooth. Once creamy, add the eggs in and mix until just combined.
- Bake Bars. Spread the cream cheese mixture evenly over the prebaked crust and then bake until the edges are set and the center is still a bit jiggly. This will ensure your lemon cheesecake bars are not overbaked and the filling stays nice and creamy.
- Chill Before Serving. The flavor of any cheesecake dessert is improved after it has been given time to fully chill, and that is no different when it comes to these lemon cheesecake bars. After baking, let the bars cool to room temperature. Cover tightly and refrigerate for at least 4 hours before serving.
- Cut into Bars. When ready to serve, use the parchment paper to lift the bars out of the pan and slice them into bars. I love dolloping lemon cheesecake bars with fresh whipped cream and lemon wedges, but that is not necessary.
Recipe Modifications
- Add Blueberries: Feel free to stir 1 cup of fresh blueberries into the cheesecake mixture for Lemon Blueberry Cheesecake Bars.
- Swirl with Berries: Swirl homemade raspberry puree throughout the cheesecake batter to create the most delicious Raspberry Cheesecake Bars.
- Swap out the Graham Crackers. Instead of using graham crackers for the crust, feel free to use an equal amount of vanilla wafer crumbs (perfect if you have leftover cookies from making homemade banana pudding), shortbread cookie crumbs, or Biscoff cookie crumbs.
Storage Instructions
- Refrigerate: Place the bars into an airtight container and a paper towel over the surface of the cheesecake bars. This will help to absorb extra condensation. Cover tightly with plastic wrap or lid. Store in the refrigerator for up to 4 days.
- Freeze: Once the lemon cheesecake bars have been baked and chilled, slice into individual bars. Place the bars on a baking sheet lined with parchment paper and freeze until solid. Once frozen solid, wrap each bar in plastic wrap and then place the bars into a freezer-safe container or bag. Defrost the overnight in the refrigerator.
More Easy Spring Dessert Recipes
- Bite-Sized Cheesecakes with Vanilla Wafer Crust
- Baked Lemon Pudding
- Blueberry Lemon Coffee Cake
- Instant Pot Carrot Cake Cheesecake
- Blueberry Pie Bars with Streusel Topping
- Fresh Strawberry Crumb Bars
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Lemon Cheesecake Bars
Made with fresh lemons, cream cheese, sour cream, and a graham cracker crust, these sweet and tangy lemon cheesecake bars are the perfect treat for anyone who loves lemon and cheesecake!
Ingredients
- cooking spray, foil, or parchment paper
For Crust
- 1½ cups finely crushed graham crackers, ~1 sleeve of graham crackers
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted
For Filling
- 2 (8-oz) packages full-fat or reduced-fat cream cheese, at room temperature
- ½ cup full-fat sour cream, at room temperature
- ½ cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
Instructions
- Preheat oven to 350℉ (175℃). Line an 8x8 baking pan with parchment paper, allowing two of the sides to overlay, and spray lightly with nonstick baking spray. Set aside.
- In a food processor fitted with an S-blade, process whole graham crackers until they become 1½ cups finely crushed graham crackers. Add in the 1 tablespoon granulated sugar5 tablespoons unsalted butter (melted) and pulse until the mixture resembles wet sand. Transfer the mixture to the prepared pan and press it firmly into an even layer. Bake the crust for 10 minutes.
- Remove the crust from the oven and reduce the oven temperature to 325℉ (165℃).
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat together 2 (8-oz) packages full-fat or reduced-fat cream cheese, ½ cup full-fat sour cream, ½ cup granulated sugar, 1 teaspoon fresh lemon zest, 1 tablespoon lemon juice, and 1 teaspoon vanilla extractuntil well combined. Add 2 large eggs, one at a time, beating between each addition until combined.
- Pour the cheesecake mixture into the prebaked crust, gently spreading into an even layer.
- Bake the cheesecake bars for 35-40 minutes until or until the edges have set and the middle is still a little jiggly.
- Remove the cheesecake from the oven and let it cool completely at room temperature. before covering the pan with plastic wrap and refrigerate the cheesecake overnight or for at least 4 hours.
- Remove the cheesecake from the fridge, use the parchment paper overhang to lift the cheesecake bars from the pan, and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices.
- Top with lemon slices, whipped cream, and/or raspberries if desired. Serve at once or refrigerate leftovers.
Equipment
Notes
Lemon: It is best to wash and dry your lemons well. Once dried, zest the lemons before cutting them open and juicing them.
Cream Cheese: Do not use fat-free cream cheese as it does not hold up well to baking.
Room Temperature Ingredients: Your cream cheese, eggs, and sour cream must be at room temperature before making the lemon cream cheesecake bar batter. If not, your bars will not be smooth and creamy.
Storage Place the bars into an airtight container and a paper towel over the surface of the cheesecake bars. This will help to absorb extra condensation. Cover tightly with plastic wrap or lid. Store in the refrigerator for up to 4 days. Alternatively, once the lemon cheesecake bars have been baked and chilled, slice into individual bars. Place the bars on a baking sheet lined with parchment paper and freeze until solid. Once frozen solid, wrap each bar in plastic wrap and then place the bars into a freezer-safe container or bag. Defrost the overnight in the refrigerator.
Nutrition
Calories: 138kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 44mgSodium: 85mgPotassium: 45mgFiber: 0.4gSugar: 12gVitamin A: 193IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Family LOVED this. The only thing I will do next time is double recipe. Thanks, Kristen, for another family favorite.
You are very welcome, Nancy! I love hearing you and your family enjoyed these so much.
Every bite was so amazing! The perfect sweet tart dessert bar!
I am thrilled to hear you enjoyed! Thanks for sharing.