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!
1-½cupsfinely crushed graham crackers~1 sleeve of graham crackers
1tablespoongranulated sugar
3tablespoonsunsalted buttermelted
For Filling
2(8-oz) packagesfull-fat or reduced-fat cream cheeseat room temperature
½cupfull-fat sour creamat room temperature
½cupgranulated sugar
1teaspoonfresh lemon zest
1tablespoonlemon juice
1teaspoonvanilla extract
2largeeggsat 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.
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.