If you're craving a dessert that combines the zesty freshness of lemons with the creaminess of cheesecake, look no further than our heavenly Lemon Cheesecake Bars. Whether you're hosting a party, treating yourself, or surprising your loved ones, these bars are guaranteed to make you happy.
As a lover of all things sweet and tangy, I can't resist the temptation of lemon cheesecake bars. When I think of lemons, I always think of my sister. She could eat lemon slices, like others eat oranges. We love lemon recipes around here!
Try these and let us know what you think in the comments!
Try some of our other favorite lemon recipes: Lemon Blueberry Sheet Cake, Copycat Starbucks Lemon Bread Loaf, Lemon Brownies, or Lemon Pudding Poke Cake.
Ingredients for Baked Lemon Cheesecake Bars
- graham cracker crumbs
- granulated sugar
- butter, melted
- blocks of full fat cream cheese
- sour cream
- whole eggs
- egg yolks
- granulated sugar
- lemon zest
- heavy cream
- lemon juice
FAQs
Lemon Cheesecake Bars are a dessert consisting of a graham cracker crust topped with a creamy lemon-flavored cheesecake filling. They are baked and then chilled, resulting in a refreshing and tangy treat that's perfect for any occasion.
Yes, Lemon Cheesecake Bars freeze well. After they have chilled and set, cut them into squares and place them in a single layer on a baking sheet to freeze. Once frozen, transfer the bars to an airtight container or freezer bag. Thaw in the refrigerator before serving.
Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch. Make sure it is 100% pure lemon juice without added preservatives or sugars.
For a stronger lemon flavor, you can increase the amount of lemon zest in the filling or add a teaspoon of lemon extract. You can also top the bars with a lemon glaze or lemon curd.
Top Tips
- Crust perfection: To achieve a deliciously buttery and crunchy crust, make sure to press the graham cracker mixture firmly into the baking pan. Use the back of a spoon or the bottom of a measuring cup to create an even and compact crust.
- Zesting and juicing lemons: For maximum lemon flavor, use fresh lemons and zest them before juicing. The zest adds an intense citrus aroma and taste to the cheesecake filling. A microplane or fine grater works well for zesting, and a citrus juicer or manual juicer can help extract the juice efficiently.
- Smooth cheesecake filling: To ensure a smooth and creamy texture in your cheesecake filling, make sure your cream cheese is at room temperature before mixing. This helps to prevent lumps and allows for easier blending. Beat the cream cheese until it's smooth and then gradually add in the other ingredients, such as sugar, eggs, lemon juice, and zest, mixing well after each addition.
- Pre-baking the crust: To prevent a soggy crust, consider pre-baking it for a few minutes before adding the cheesecake filling. This helps to set the crust and gives it a nice crispness once the bars are baked.
- Proper cooling and chilling: After baking, allow the lemon cheesecake bars to cool completely at room temperature before transferring them to the refrigerator. This helps to set the cheesecake and improves the texture. For the best results, chill the bars for at least a few hours or overnight to ensure they are firm and easy to slice.
- Store covered in the refrigerator for 3-4 days.
How to make Lemon Cheesecake Bars
- Prepare a 9x13" baking dish with non-stick spray or line with aluminum foil/parchment paper. Preheat oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press into the bottom of the prepared baking dish. Bake for 10 minutes in preheated oven. Remove from oven, set aside. Lower the oven temperature to 325°F.
- In a large bowl or stand mixer, beat the sour cream for about 10 seconds to coat the bowl and paddles. This will help with the cream cheese sticking.
- Add softened cream cheese and granulated sugar to the sour cream. Mix on low for 30 seconds, then turn to medium speed until smooth.
- Add eggs, egg yolks, and mix until combined on low speed. Scrape down the sides, as needed. Mix in heavy cream, lemon zest, and lemon juice on low until just combined.
- Pour on top of the prepared crust. Bake 50-60 minutes at 325°F or until edges are set but the center is slightly jiggly. Cool for at least 1 hour, then place in the refrigerator for 4-5 hours, or overnight. Slice and top with lemon slices, if desired. Enjoy!
Easy Baked Lemon Cheesecake Bars Recipe
Ingredients
Crust
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- 4 tablespoon butter, melted
Lemon Cheesecake
- 3 (8 oz each) blocks of full fat cream cheese
- 1 cup sour cream
- 2 whole eggs
- 3 egg yolks
- 1 ⅓ cups granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup heavy cream
- ½ cup lemon juice
Instructions
- Prepare a 9x13" baking dish with non-stick spray or line with aluminum foil/parchment paper. Preheat oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press into the bottom of the prepared baking dish. Bake for 10 minutes in preheated oven. Remove from oven, set aside. Lower the oven temperature to 325°F.
- In a large bowl or stand mixer, beat the sour cream for about 10 seconds to coat the bowl and paddles. This will help with the cream cheese sticking.
- Add softened cream cheese, granulated sugar to the sour cream. Mix on low for 30 seconds, then turn to medium speed until smooth.
- Add eggs and egg yolks and mix until combined on low speed. Scrape down the sides, as needed. Mix in heavy cream, lemon zest, and lemon juice on low until just combined.
- Pour on top of prepared crust. Bake 50-60 minutes at 325°F or until edges are set but the center is slightly jiggly. Cool for at least 1 hour, then place in the refrigerator 4-5 hours, or overnight. Slice and top with lemon slices, if desired. Enjoy!
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