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Three lemon cheesecake bars stacked.

Easy Lemon Cheesecake Bars

These easy Lemon Cheesecake Bars are ultra creamy and packed with fresh lemon flavor. They are made with a buttery graham cracker crust and lemon cheesecake filling. This recipe is a great alternative to making a full cheesecake!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16

Ingredients

For the crust

  • 1 ½ cups (150 g) graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup (66 g) granulated sugar

For the filling

  • 16 ounces (453 g) cream cheese, softened to room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon lemon zest
  • ⅓ cup (80 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature, 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 10 minutes. Set aside to cool 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.

Notes

  • Room temperature ingredients. It is important for all the ingredients to be at room temperature. This ensures a smooth, creamy filling. Set the cold ingredients out about 45 minutes before you begin baking.
  • Slice with a sharp knife that is warmed. I like to run my knife under hot water, carefully dry the blade, then make a cut. Repeat after each slice.
  • Storage: The bars will keep for up to 5 days stored in an airtight container in the refrigerator.
  • Freeze: The bars can be frozen for up to 2 months. Thaw overnight in the refrigerator.