Here’s a simple, reliable recipe for lemon cheesecake bars—creamy, tangy, and easy to slice.
🍋 Lemon Cheesecake Bars
🧾 Ingredients
For the crust:
- 1 ½ cups digestive biscuits or graham crackers (crushed)
- 6 tbsp melted butter
- 2 tbsp sugar (optional)
For the filling:
- 2 (8 oz / 225 g) blocks cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- ½ cup sour cream or plain yogurt
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (helps stability)
👨🍳 Instructions
1. Prepare the crust
- Preheat oven to 175°C (350°F)
- Mix crushed biscuits, melted butter, and sugar
- Press firmly into a lined 8×8 inch baking pan
- Bake for 8–10 minutes, then let cool
2. Make the filling
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, mixing gently
- Stir in sour cream, lemon juice, zest, vanilla, and flour
- Mix until creamy (don’t overbeat)
3. Bake
- Pour filling over cooled crust
- Bake for 30–35 minutes
- Center should be slightly jiggly but set at edges
4. Cool properly (important)
- Let cool at room temperature
- Refrigerate for at least 4 hours (overnight is best)
5. Slice & serve
- Cut into squares
- Optional: dust with powdered sugar or add lemon glaze
🍰 Tips for best results
- Room-temperature cream cheese = smoother texture
- Don’t overmix after adding eggs (prevents cracks)
- Chill fully before slicing for clean bars
If you want, I can also give you:
- a no-bake version
- a healthier low-sugar version
- or a bakery-style ultra-creamy version
