Lemon Cheesecake Bars

This easy Lemon Cheesecake Bars recipe treat has a lemony creamy cheesecake filling for a perfect blend of sweet and tangy flavors. A terrific light and refreshing dessert that is simple to serve any time of the year at gatherings like potlucks, picnics or wedding showers.

For more easy lemon desserts try my best lemon poke cake, glazed lemon loaf, lemon ricotta cookies, easy lemon dump cake with cream cheese and my lemon bars with shortbread crust.

this recipe!

Philadelphia lemon cheesecake bars

The smooth, lush texture of the cheesecake pairs so well with the buttery graham cracker crust creating a satisfying oven baked fool proof dessert.

I love how the richness of the cheesecake balances the sweet tartness of the zesty lemon flavor similar to my favorite summer cream cheese lemonade pie.

Both recipes are lemon lovers dream cheesecake desserts!! Lemon desserts are so good and popular they are always in season even for the holidays.

For more recipes using lemons try my popular soft lemon blueberry cookies, lemon blueberry scones, lemon raspberry loaf, lemon blueberry dump cake and my strawberry lemon blondies.

Ingredients

• Granulated Sugar – divided
• Butter – unsalted butter
• Graham Cracker Crumbs – 1 1/2 cups
• Cream Cheese – 2 (8 ounce) blocks of cream cheese softened at room temperature, I used Philadelphia cream cheese but you can use your favorite or what is on sale
• Eggs
• Lemon Zest
• Lemon Juice
• Vanilla Extract
• Whipped Cream – is an optional topping but so good on top of the lemon bars
• Lemon Slices – for another optional topping to create a nice presentation for serving

How to make lemon cheesecake bars

STEP ONE – Preheat your oven to 350 degrees Fahrenheit.

STEP TWO – Melt the 1/2 cup butter, by microwaving in a microwave safe bowl, on 30 second increments.

STEP THREE – In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar.

STEP FOUR – Press the graham cracker mixture into the bottom of an 8×8 inch square pan, and bake at 350°F for 10 minutes.

STEP FIVE – Remove from the oven and allow the crust to cool.

STEP SIX – In a large mixing bowl, beat the cream cheese until smooth.

STEP SEVEN – Add the eggs, lemon zest, lemon juice, and vanilla, and mix until well combined.

STEP EIGHT – Pour this mixture onto the prepared crust and spread out evenly.

STEP NINE – Bake at 350°F for 25-30 minutes, until the cheesecake is set. It will still be just slightly jiggly.

STEP TEN – Allow the cheesecake to cool completely, and then chill in the refrigerator for 6-8 hours, or overnight.

STEP ELEVEN – Cut into squares and enjoy!

STEP TWELVE – Top with whipped cream and a fresh lemon slice, if desired.

Storage instructions

Store by wrapping with plastic wrap over the baking dish or in an airtight container for up to 3 days in the fridge.

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