A single lemon cheesecake bar with a lemon slice on top on a white surface

Lemon Cheesecake Bars

These creamy, tangy Lemon Cheesecake Bars are easy to make and perfect for summer. With a buttery graham cracker crust and zesty lemon cream cheese filling, they’re a guaranteed crowd-pleaser.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Chill Time: 4

Total Time: 55

Servings: bars

Calories: 280kcal

Cost: $10–$12

Equipment

9x13 inch baking pan Glass or light metal to prevent overbrowning
Electric mixer Hand or stand mixer for a smooth filling
Microplane/zester For evenly distributed lemon zest
Fine-mesh strainer Optional, for pulp-free lemon juice

Ingredients

Graham Cracker Crust

2 cups Graham cracker crumbs
½ cup Melted butter Unsalted
¼ cup Granulated sugar

Lemon Cream Cheese Filling

16 oz Cream cheese Softened
1 cup Powdered sugar
3 Large eggs Room temperature
½ cup Fresh lemon juice
1 tablespoon Lemon zest
1 teaspoon Vanilla extract
2 tablespoon All-purpose flour
1 tablespoon Sour cream Secret tip for extra creaminess

Optional Toppings

To taste Powdered sugar For dusting
As desired Fresh berries Raspberries, blueberries
Few slices Lemon slices For garnish
Dollop Whipped cream Optional

Instructions

Preheat oven and prep pan
Mix crust ingredients and press into pan
Bake crust and start filling
Beat cream cheese and sugar
Add eggs, lemon juice, zest, vanilla, flour
Pour filling over crust and tap gently
Bake until center is slightly jiggly
Cool at room temperature, then refrigerate
Slice and garnish as desired

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition