Bright, tangy, and irresistibly creamy—these Lemon Cheesecake Bars combine the zesty freshness of lemon with the silky texture of cheesecake, all on a buttery graham cracker crust. Perfect for spring gatherings or whenever you crave a sweet citrus treat.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 12 bars
- Dietary Info: Vegetarian | Nut-Free
Ingredients
Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Fresh lemon juice
- Lemon zest
- Vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then cool slightly.
- Make the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating just until blended.
- Add flavor: Stir in lemon juice, zest, and vanilla until fully combined and smooth.
- Bake: Pour the filling over the cooled crust. Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: Allow to cool to room temperature, then refrigerate for at least 3 hours (or overnight).
- Slice and serve: Lift using parchment paper, cut into squares, and serve chilled.
Additional Notes
Use freshly squeezed lemon juice for the brightest flavor. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
Introduction
There’s something magical about lemon desserts—they strike the perfect balance between sweet and tart. These Lemon Cheesecake Bars are my go-to for when I want a refreshing yet creamy dessert that’s easy to make and always impresses. Think of them as bite-sized sunshine you can share.
Step-by-Step Cooking Guide
1. Making the Crust
Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press the mixture into your prepared pan.
Tip: Use the bottom of a measuring cup to pack it tightly for an even crust.
2. Mixing the Filling
Beat 16 oz (450 g) cream cheese with ¾ cup sugar until smooth. Add 2 large eggs, one at a time. Mix in ¼ cup lemon juice, 1 tablespoon zest, and 1 teaspoon vanilla.
Tip: Don’t overbeat once the eggs are added to prevent cracks.
3. Baking and Cooling
Bake at 325°F for 25–30 minutes until the center barely jiggles. Let cool, then chill completely.
Tip: Chill overnight for the best texture.
Ingredient Details and Substitution Tips
- Graham Crackers: Substitute with digestive biscuits or vanilla wafers.
- Cream Cheese: Use full-fat for the creamiest texture; low-fat versions can cause a grainy texture.
- Lemon Juice: Bottled juice works, but fresh lemons add brightness.
- Eggs: For egg-free, use ¼ cup of plain Greek yogurt per egg.
Equipment Alternative: If you don’t have a mixer, whisk by hand vigorously—just ensure the batter is lump-free.
Recipe Variations and Serving Suggestions
Flavor Variations:
- Add ½ cup sour cream to the filling for extra tang.
- Swirl in 2 tablespoons lemon curd before baking for a marbled effect.
- Use lime juice and zest for Key Lime Cheesecake Bars.
Serving Ideas:
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
- Pair with iced tea or sparkling lemonade for a refreshing combo.
Storage and Make-Ahead Information
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- Freezing: Freeze tightly wrapped bars (uncut) for up to 2 months. Thaw in the fridge overnight.
- Make-Ahead: Prepare the crust and filling a day ahead and bake fresh the next morning.
Shelf Life Note: Texture remains best within 3 days of chilling.
Nutrition Facts (Per Bar)
Calories: 260 | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Sodium: 120mg
Allergens: Contains Dairy, Egg
Dietary Highlights: Vegetarian
Frequently Asked Questions
Q: Can I make these bars without eggs?
A: Yes, replace each egg with ¼ cup plain Greek yogurt or use a commercial egg replacer.
Q: How do I prevent cracks on top?
A: Avoid overbeating the batter and let the bars cool gradually before refrigerating.
Q: Can I double the recipe?
A: Yes! Bake in a 9×13-inch pan for about 35 minutes.
Q: Can I use bottled lemon juice?
A: Fresh juice is preferred, but bottled juice can work in a pinch.
Optional Personal Story
This recipe was born from my love for classic cheesecake but with a lighter, citrus twist. The first time I made these, it was for a summer picnic—and not a single piece came back home. Since then, they’ve been my quick, reliable dessert for potlucks and parties.
Call to Action
If you try these Lemon Cheesecake Bars, share your results! Leave a comment below, rate the recipe, or tag your photos on social media with your favorite twist—I love seeing how others make it their own.
