Lemon Cheesecake Bars are the ultimate spring dessert recipe! Made with fresh lemons, cream cheese, sour cream, and a graham cracker crust, these sweet and tangy lemon cream cheese bars are the perfect treat for anyone who loves lemon and cheesecake!
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.
Reasons to Love Lemon Cheesecake Bars
- Creamy, Tangy, and Perfectly Sweet. 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.
- Easy Dessert Recipe. Anyone can whip these lemon cheesecake bars up with ease and confidence that they will turn out perfect every time. And they only take 10 minutes of hands-on prep!
- Make-Ahead Dessert Recipe. Just like cheesecake, these lemon cheesecake bars are best after being fully chilled, making them a dish that is best prepared in advance.
- Perfect for Any Occasion. Lemon Cheesecake Bars are a handheld dessert recipe that is loved by everyone. Whether served at Easter Brunch alongside Quiche Lorraine and a Strawberry Spinach Salad or at a summer potluck alongside Grilled Shrimp and Grilled BBQ Chicken Breasts, these refreshing lemon bars pair well with endless meals.
Notes on Ingredients and Equipment
- Cream Cheese: Use room temperature full-fat or reduced-fat cream cheese, not fat-free cream cheese, as it does not hold up well to baking.
- Sour Cream: Use room temperature full-fat sour cream for the creamiest filling.
- Graham Cracker Crumbs: You will need about 1 sleeve of graham crackers to yield enough graham cracker crumbs for the cheesecake bar crust.
- Butter: Use unsalted butter to control the sodium in this dessert.
- Sugar: Granulated sugar is used to sweeten the cheesecake batter and the graham cracker crust.
- Fresh Lemons: Select vibrant, blemish-free lemons. Wash and dry them well before zesting the lemons. Juice the lemons after zesting them.
- Parchment Paper: Using parchment paper to line the baking dish will make removing your cheesecake bars from the pan a breeze and ensure the bars stay intact when sliced.
Recipe Modifications
- Add Blueberries: Feel free to stir 1 cup of fresh blueberries into the cheesecake mixture for Lemon Blueberry 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, shortbread cookie crumbs, or Biscoff cookie crumbs.
Kristen's Tip
Be sure your cream cheese, sour cream, and eggs are at room temperature before making these lemon bars, as that will ensure your batter is smooth and creamy.
How to Make Lemon Cheesecake Bars
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Graham Cracker Crust. I recommend processing 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. Once processed, press the 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.
Step Two: Prepare Lemon Cream Cheese Filling. Overmixing the batter, especially after adding eggs, creates air bubbles in the batter which can cause the cheesecake bars to crack when baked. To prevent this from happening, iot is best to beat the cream cheese, sour cream, sugar, and vanilla together until creamy and smooth. Once creamy, add the eggs in and mix until just combined.
Step Three. Bake Lemon Cheesecake 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 bars are not overbaked and the lemon cream cheese filling stays nice and creamy.
Step Four: Chill Cheesecake Bars. The flavor of any cheesecake dessert is improved after it has been given time to fully chill. After baking, let the bars cool to room temperature. Then place a paper towel over the surface of the cheesecake bars to help absorb condensation. Cover tightly and refrigerate for at least 4 hours before serving.
Step Five: Serve. 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.
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
- Mini Cheesecakes
- Baked Lemon Pudding
- Blueberry Lemon Coffee Cake
- Instant Pot Carrot Cake Cheesecake
- Blueberry Pie Bars
- Strawberry Bars
If you try this recipe for Lemon Cheesecake Bars, I would appreciate you taking the time to leave a comment and review below.
Easy Lemon Cheesecake Bars
Ingredients
- cooking spray, foil, or parchment paper
For Crust
- 1-½ cups finely crushed graham crackers ~1 sleeve of graham crackers
- 1 tablespoon granulated sugar
- 3 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 F. 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 1 sleeve of whole graham crackers until they become crumbs. Add in the sugar and butter 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 F.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat together the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract until well combined. Add the 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.
W. W.
Every bite was so amazing! The perfect sweet tart dessert bar!
Kristen Chidsey
I am thrilled to hear you enjoyed! Thanks for sharing.
Sha
Looking forward to making these amazing lemon cheesecake bars again for Easter! So delicious and delightful!
Kristen Chidsey
What a perfect Easter dessert! Thanks for sharing and happy Easter!
Darlene
This cheesecake recipe is a family favorite! The crust is so easy to make, and the creamy filling is perfectly tangy and sweet.My daughter mostly made it and she had fun! And it came out reaaaally good! Must try!
Kristen Chidsey
Thanks for sharing, Darlene! I am so happy to hear you enjoyed--and that sweet memories were made with your daughter.
Audra
I am obsessed with how delicious these bars are!!
Kristen Chidsey
Love hearing you enjoyed them, Audra! We adore them ourselves.
Liz
These lemon cheesecake bars remind me of the one's my aunt made for every holiday when I was a kid. I was so excited to find this recipe and it is our new favorite.
Kristen Chidsey
I love how recipes can bring back so many memories! Honored to be a part of that for you! Thanks for sharing
Ann
I haven't made the lemon cheesecake bars yet but they seem like something my family would love. Here is an idea I had many years ago and it works well when making a graham cracker crust in a square or rectangle pan: instead of using graham cracker crumbs with butter and sugar (could never figure out why sugar was added to already sweet cookies), simply lay whole crackers on the bottom of the pan, breaking crackers to fit. No need to bake the crust; simply pour filling over and the crackers will absorb moisture from the filling and be soft enough to slice.
Kristen Chidsey
Thanks for sharing that Ann! My mom used to do a layered pudding dessert with whole graham crackers, but I never thought to try to leave them whole for baked desserts.
Krissy
This is the perfect spring dessert! I made these for the family last night and they asked if I could make them again on Easter. So good.
Kristen Chidsey
YAY! I love hearing these will be a part of your Easter celebrations as well.
Paula
These turned out so good. The lemon flavor came shining through the cheesecake layer and they were perfectly creamy.
Kristen Chidsey
I am so thrilled to hear you loved these lemon bars as much as my family! Thanks for sharing.