Here’s a tangy and creamy Lemon Cheesecake Bars recipe — perfect for a refreshing dessert or snack.
🍋 Lemon Cheesecake Bars
🛒 Ingredients (Makes ~16 bars)
Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) sugar
- 6 tbsp (85g) unsalted butter, melted
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- ¼ cup (60ml) sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Lemon zest or whipped cream
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 325°F (165°C).
- Line a 9×9-inch baking pan with parchment paper and lightly grease.
2️⃣ Make Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of the prepared pan.
- Bake 8–10 minutes, then let cool slightly.
3️⃣ Make Filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar and beat until creamy.
- Mix in eggs one at a time, then add flour, sour cream, lemon juice, lemon zest, and vanilla.
- Beat until fully combined and smooth.
4️⃣ Assemble & Bake
- Pour cheesecake filling over the cooled crust.
- Bake 30–35 minutes, until edges are set but the center slightly jiggles.
- Let cool to room temperature, then refrigerate at least 2–3 hours (preferably overnight).
5️⃣ Serve
- Lift bars from pan using parchment paper.
- Cut into squares, dust with powdered sugar, and garnish with extra lemon zest or whipped cream if desired.
🔥 Tips & Variations
- Thicker crust: Use a 9×13-inch pan instead of 9×9-inch for thinner bars.
- More lemon flavor: Add 1 tsp lemon extract in addition to juice and zest.
- Berry twist: Top with fresh blueberries or raspberries before chilling.
- Make-ahead: Bars keep in the fridge for up to 5 days or can be frozen for 2–3 months.
If you want, I can provide a no-bake lemon cheesecake bars recipe that’s creamy, tangy, and sets in the fridge without baking — perfect for hot days or quick desserts.
Do you want me to do that?
