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!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 16
Ingredients
For the crust
1 ½cups(204g)graham cracker crumbs
5tablespoonsunsalted butter, melted
⅓cup(66g)granulated sugar
For the filling
16ounces(453g)cream cheese, softened
¾cup(150g)granulated sugar
1tablespoonlemon zest
⅓cup(80ml)fresh lemon juice
1teaspoonvanilla extract
1large egg, lightly beaten
confectioners’ sugar for dusting, optional
Instructions
Make the crust
Preheat oven to 350ºF. Line an 8x8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
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
Reduce the oven temperature to 300ºF.
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.
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.
Lift the foil out of the pan and cut the cheesecake into squares. Dust with confectioner's sugar if desired.
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.