Lemon Cheesecake Bars Recipe is so luscious, and each bite is creamy and delicious. The lemon zest combines with cream cheese for such a light and delicious dessert.
Lemon desserts are so delicious. They are tangy and sweet and just the best. This new recipe for lemon cheesecake bars does not disappoint. Only a few ingredients are needed for a creamy and delicious dessert.
If you love lemon flavor, check out – 2 Ingredient Lemon Bars Recipe or Lemon Squares Recipe.
Table of contents
Why We Love This Recipe
Everything you love about Cheesecake comes together with lots of lemon flavor for an amazing treat. These must try cheesecake lemon bars are always a crowd favorite.
You can cut the bars as small or as big as you prefer. It is perfect for celebrations, holidays or just because. They are so dainty and look great at bridal showers or for a brunch on the dessert table.
Ingredients
- Finely Crushed Graham Crackers. You can buy them or crush graham cracker sheets.
- Unsalted Butter. This needs to be melted.
- Cream Cheese. Make sure the cream cheese is at room temp.
- Fresh Lemon Zest. The lemon zest adds so much lemon flavor.
- Lemon Juice. Fresh lemon juice is best.
Find the complete ingredients at the bottom of the page.
Substitutions and Additions
- Crust – Change the crust from graham cracker crust to a crescent dough, Oreo Cookie crust, or a different type of cookie. You can still combine these ingredients with melted butter and brown sugar.
- Vanilla Extract – To add a hint of warmth to this cheesecake filling, add a teaspoon of vanilla extract.
How to Make Lemon Cheesecake Bars
- Step 1 – Prepare oven and baking dish – Preheat the oven to 350 degrees and line an 8-inch square baking pan with foil. Then spray it with cooking spray.
Step 2 – Make the crust. In a medium bowl, stir together the crushed graham crackers and melted butter.
Step 3. Transfer the mixture into the prepared pan. Press firmly so the crust is an even layer.
Step 4. Prepare the Cheesecake Lemon Layer Filling. Beat together the cream cheese, sugar, lemon juice, and lemon zest until well combined.
Step 5. Next, add the eggs one at a time. Beat between each one.
Step 6. Then pour the cheesecake filling on the crust and bake for 20 to 25 minutes.
Step 7. Remove the cheesecake from the oven and allow to cool. Cut into slices and enjoy.
Tips and Tricks
- Cool Cheesecake before cutting – Don’t cut the lemon bars right away. Allow the mixture to sit in the fridge for 3 hours before trying to cut into bars.
- Plastic Knife – Also, if you use a plastic knife the bars will cut nicely. You will have that nice clean look that looks amazing on dessert trays.
- Graham Cracker Crust – You can buy the graham cracker crumbs or you can make your own. If you make your own, you will need a food processor.
- Smaller Bars – Because these cheesecake bars recipe are so rich in flavor, I like to cut in smaller portions.
- Baking Cheesecake – When preparing your cheesecake mix, don’t overmix the eggs. Also, avoid sudden temperature changes to the cheesecake. Let set in oven for a few minutes before removing.
- Mixer – Use a stand mixer or a hand mixer to combine the cheesecake ingredients. Make sure to scrape the sides of the bowl to combine all the ingredients.
- Room Temperature Ingredients – Before preparing the cheesecake, make sure the ingredients are at room temperature.
- Line Pan – We recommend lining the pan with parchment paper. Once the cheesecake has cooled, then you can remove and cut them easily.
- Cream Cheese – Make sure when you prepare this cheesecake that you use full-fat cream cheese.
Toppings for Lemon Cheesecake Bars
- Fresh Fruit – Top the lemon cheesecake bars with fresh fruit for a delicious addition.
- Pie Filing – Add a strawberry or lemon pie filling topping before serving.
- Syrup – Drizzle the top of the cheesecake with Hot Fudge Sauce and Homemade Caramel Sauce for added flavor.
- Powdered Sugar – Top the cheesecake with a dusting of powdered sugar.
Storage
Store cheesecake bars in the refrigerator in an airtight container. Make sure they have cooled completely before storing them in the container. They will last up to 5 days if stored properly.
This is the perfect cheesecake to make ahead of time. We love making this lemon cheesecake for holidays or for a bake sale.
How to Freeze?
Cheesecake Bars can be placed in the freezer if stored properly. Frozen cheesecake bars will last about 3 months in the freezer. This is a great option if you would like to begin your holiday baking.
- Wrap cheesecake bars tightly – Keep bars free from any air or moisture.
- Wax Paper – Wrap bars in wax paper completely.
- Second Wrap – Then wrap in aluminum foil or plastic wrap to ensure no freezer burns or no air gets in.
- Freeze – Store in the back of the freezer so that it stays the same temperature while in the freezer.
- Serving – When you are ready to serve, remove from freeze and let thaw on the counter for about 2 hours. Serve at room temperature if you prefer.
More Cheesecake Bars
- Oreo Cheesecake Bars Recipe
- Slutty Cheesecake Bars
- Chocolate Chip Cookie Cheesecake Bars
- Easy Peanut Butter Cheesecake Bites Recipe
- German Chocolate Cake Cheesecake Bars Recipe
We love the flavor that the lemon gives these cheesecake bars. The perfect dessert to make ahead of time and made with easy ingredients. Try it today and leave a comment once you do.
Lemon Cheesecake Bars Recipe
Ingredients
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter melted
- 2 8-oz. packages cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon fresh lemon zest
- 1 Tablespoon lemon juice
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- Beat together the cream cheese, sugar, lemon zest, and lemon juice until well combined.
- Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
