Here’s a bright, creamy Lemon Cheesecake Bars recipe with a buttery crust and fresh lemon flavor — perfect for spring, potlucks, or make-ahead desserts.
🍋 Lemon Cheesecake Bars
Makes 9–12 bars
🧈 Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
🧀 Filling
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ tsp vanilla extract
- Pinch of salt
🥣 Instructions
1️⃣ Preheat
Preheat oven to 325°F (163°C).
Line an 8×8 or 9×9 baking pan with parchment paper.
2️⃣ Make the crust
Mix graham crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake 8–10 minutes. Let cool slightly.
3️⃣ Make the filling
Beat cream cheese until smooth.
Add sugar and mix until creamy.
Beat in eggs one at a time.
Mix in flour, lemon juice, zest, vanilla, and salt until smooth (don’t overmix).
4️⃣ Bake
Pour filling over crust.
Bake 30–35 minutes, until center is set but slightly jiggly.
5️⃣ Cool & Chill
Cool at room temperature 1 hour, then refrigerate at least 3 hours (overnight is best).
✨ Optional Lemon Glaze (Extra Lemon Flavor)
Mix:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
Drizzle over chilled bars before slicing.
💡 Tips
- Use fresh lemon juice for the best flavor.
- For ultra-clean slices, wipe your knife between cuts.
- Add blueberries on top for a lemon-berry twist.
If you’d like, I can also give you a no-bake lemon cheesecake bar version or a keto/low-carb option.
