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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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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 55 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

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

Method
 

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

Notes

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