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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!
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!
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.
Your lips won’t pucker with this recipe!
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