If you’re a fan of tangy lemon and rich cheesecake, these Lemon Cheesecake Bars are the perfect dessert to satisfy your sweet tooth. With a buttery graham cracker crust and a creamy, zesty lemon filling, these bars are both refreshing and indulgent. Whether you’re planning a family gathering, a casual snack, or a special treat for a celebration, these bars will undoubtedly become a favorite.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the Topping (Optional):
Powdered sugar for dusting
Lemon zest for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C).
Line a 9×9-inch baking dish with parchment paper, allowing some overhang for easy removal.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press this mixture into the bottom of the prepared dish to form a uniform crust.
Bake for 8-10 minutes, or until the crust is golden brown. Set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Incorporate the eggs one at a time, mixing well after each addition.
Add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until the filling is smooth and fully combined.
Assemble and Bake:
Pour the cheesecake mixture over the cooled crust and spread it evenly with a spatula.
Bake for 30-35 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly, but it will firm up as it cools.
Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until fully chilled.
Serve and Enjoy:
Once chilled, lift the bars from the pan using the parchment paper overhang.
Cut into squares and dust with powdered sugar, garnishing with additional lemon zest if desired.
Serving Tips:
Chill Thoroughly: For the best texture, serve the cheesecake bars after they have been fully chilled (at least 2 hours, preferably overnight). This helps the filling set and ensures clean cuts when slicing.
Garnish for Extra Flair: Dust the bars with powdered sugar and garnish with fresh lemon zest right before serving. You can also add a few fresh berries, such as raspberries or blueberries, for a pop of color and flavor.
Pair with Drinks: Lemon cheesecake bars pair wonderfully with refreshing beverages like iced tea, lemonade, or a light white wine such as Pinot Grigio. They also go well with a rich coffee or espresso for a more decadent dessert experience.
Perfect Portions: These bars are already perfectly portioned, but if you want to serve them for a crowd, consider cutting them into smaller squares for a bite-sized treat that’s easy to grab and go.
Storage Tips:
Refrigeration: Store leftover lemon cheesecake bars in an airtight container in the refrigerator for up to 4-5 days. Be sure to place parchment paper between layers if stacking them to prevent sticking.
Freezing: If you want to make them ahead or save extras, you can freeze these bars. Wrap them tightly in plastic wrap or place them in a freezer-safe container, and store them in the freezer for up to 1-2 months. To thaw, simply place them in the fridge overnight or at room temperature for a few hours before serving.
Avoid Direct Sunlight: When storing, always keep the bars in a cool place away from direct sunlight, as the heat can cause the cheesecake filling to soften too much and lose its texture.
Related Recipes:
FAQs:
Can I make Lemon Cheesecake Bars ahead of time?
Yes, these lemon cheesecake bars can be made ahead of time! In fact, they taste even better after chilling in the refrigerator for several hours or overnight, allowing the flavors to set. You can make them up to 2-3 days in advance and store them in an airtight container in the fridge until you’re ready to serve.
Can I use a store-bought crust for these bars?
Yes, you can absolutely use a store-bought graham cracker crust if you’re short on time or prefer the convenience. Just be sure to choose a crust that complements the tangy cheesecake filling, and adjust the baking time slightly if needed, as pre-baked crusts may require less time in the oven.
How do I prevent the cheesecake from cracking?
To prevent cracks in your lemon cheesecake bars, be sure not to overmix the batter, especially after adding the eggs. Overmixing can incorporate too much air, which increases the chance of cracks. Also, allow the bars to cool gradually at room temperature before refrigerating them, and avoid sudden temperature changes that can cause the filling to crack.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its vibrant flavor and acidity, you can substitute bottled lemon juice if necessary. However, fresh lemon zest adds a much more aromatic and intense lemon flavor, so it’s worth using fresh lemons for the zest.
Conclusion:
Lemon Cheesecake Bars are the perfect blend of creamy, tangy, and refreshing flavors, making them an irresistible treat for any occasion. With a simple preparation process and minimal ingredients, these bars are easy to make and enjoy. Whether for a casual snack or a special gathering, they’re sure to impress everyone with their delightful taste and smooth texture.
📖 Recipe:
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Lemon Cheesecake Bars
- Total Time: 2 hours 50 minutes (includes cooling)
- Yield: 16 bars
- Diet: Vegetarian
Description
These Lemon Cheesecake Bars feature a creamy, tangy lemon filling set on a buttery graham cracker crust, making them the perfect refreshing dessert. Whether you’re a cheesecake fan or simply love lemony treats, these bars offer the best of both worlds. Ideal for parties, gatherings, or just a sweet snack, these easy-to-make bars will surely impress with their delicious flavor and smooth texture.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the Topping (Optional):
Powdered sugar for dusting
Lemon zest for garnish
Instructions
- Preheat the oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang.
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture into the bottom of the prepared dish to form the crust.
- Bake the crust for 8-10 minutes, until golden brown. Set aside to cool.
- Beat softened cream cheese in a large bowl until smooth. Add sugar and mix until well combined.
- Add eggs, one at a time, mixing after each. Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
- Pour cheesecake filling over cooled crust, spreading evenly. Bake for 30-35 minutes, or until the center is set with a slight jiggle.
- Cool bars at room temperature, then refrigerate for at least 2 hours.
- Once chilled, lift bars from the pan using the parchment paper overhang. Slice into squares and optionally dust with powdered sugar and garnish with lemon zest.
Notes
Ensure the cream cheese is softened to room temperature for a smooth filling.
The cheesecake bars will firm up as they cool, so avoid overbaking to keep them creamy.
Refrigerating the bars for several hours helps set the filling and makes for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 bars
- Calories: 210 kcal
