Easy Lemon Cheesecake Bars

These Lemon Cheesecake bars are the perfect treat to welcome spring and warmer weather. The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery. The melt in your mouth creamy texture comes from the use of cream cheese and eggs. Only a small amount of lemon juice is used so it’s not overpowering. Top the lemon cheesecake bars with a light dusting of powdered sugar and enjoy. This is one lemon treat that everyone is sure to enjoy!

These Lemon Cheesecake bars are the perfect treat to welcome spring and warmer weather. The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery.

Oh sweet cheesecake, I simply can’t get enough of it. I love it in all forms and flavors. Especially in pie form—i.e., key lime cheesecake pie!

Today’s recipe is no exception. It’s wonderfully light, creamy, tangy, and the perfect amount of sweet. If you loved my lemony lemon bars, you will certainly adore these lemon cheesecake bars!

I took the recipe for the best cheesecake and adapted it to form these bars. I added lemon juice and lemon zest for tons of bright flavor.

These easy lemon cheesecake bars are just the thing you need during a warm spring day. It rests over a thick, buttery graham cracker crust and will become your absolute favorite lemon cheesecake!

These Lemon Cheesecake bars are the perfect treat to welcome spring and warmer weather. The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery.

The crust is made with just three simple ingredients. Graham crackers, butter, and sugar. The crust will actually fit a 9-inch pie pan so you can easily turn this recipe into a pie!

I used it for my key lime cheesecake pie and it worked out perfectly!

The lemon cheesecake filling is thick, creamy, tart, and sweet. You know I love a silky smooth cheesecake and this recipe fits the bill.

Flavored with plenty of lemon juice and zest, you’re definitely going to taste the lemon. Be sure to use fresh lemon juice for these bars. It yields the best flavor and is not too sour.

These Lemon Cheesecake bars are the perfect treat to welcome spring and warmer weather. The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery.

Your lips won’t pucker with this recipe!

Here are some items I recommend for making this recipe:

These Lemon Cheesecake bars are the perfect treat to welcome spring and warmer weather. The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery.
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Easy Lemon Cheesecake Bars

These Lemon Cheesecake bars are the perfect treat to welcome spring and warmer weather. The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery. The melt in your mouth creamy texture comes from the use of cream cheese and eggs. Only a small amount of lemon juice is used so it’s not overpowering. Top the lemon cheesecake bars with a light dusting of powdered sugar and enjoy. This is one lemon treat that everyone is sure to enjoy!

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yields 16 bars
Calories 127 kcal
Author Jen Sobjack

Ingredients

For the crust

  • 1 and 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1/3 cup sugar

For the filling

  • 16 ounces cream cheese softened
  • 3/4 cups sugar
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg lightly beaten
  • confectioners' sugar for dusting optional

Instructions

Make the crust

  1. Preheat oven to 350ºF. Line an 8x8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.

  2. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand. Press it into the bottom of the prepared pan and bake for 5 minutes. Cool completely while making the filling.

Make the filling

  1. Reduce the oven temperature to 300ºF.

  2. Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined. Add the lemon zest, lemon juice, and vanilla. Beat until combined. Using a silicone spatula, gently fold the egg into the batter until fully incorporated. 

  3. Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly. Leave cheesecake in pan to cool completely then refrigerate for at least 8 hours. 

  4. Lift the foil out of the pan and cut the cheesecake into squares. Dust with confectioner's sugar if desired.

  5. The bars will keep for up to 5 days stored in an airtight container in the refrigerator. The bars can be frozen for up to 2 months. Thaw overnight in the refrigerator.

Recipe Notes

All images and text ©Jen Sobjack/Baked by an Introvert.

Some of the links above are affiliate links, which will earn me a small commission at no additional cost to you! Thank you for supporting Baked by an Introvert.

The perfect balance of sweet and sour, these creamy lemon bars will taste like they were made in a bakery.

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