Lemon Cheesecake Bars: A Tangy and Creamy Delight

Lemon Cheesecake Bars Simple Recipe

Lemon Cheesecake Bars are the perfect combination of creamy, tangy, and sweet flavors packed into a simple, easy-to-make dessert. With a buttery graham cracker crust, a rich cheesecake filling infused with fresh lemon, and a luscious lemon curd topping, these bars are an irresistible treat for any occasion.

Craving something fresh and decadent? These bars are a great choice for spring and summer gatherings, holiday parties, or even just as a weekday pick-me-up. The best part? They’re easy to make with just a handful of ingredients, and the results are absolutely divine.

Why You’ll Love These Lemon Cheesecake Bars

• Bursting with Flavor: The perfect balance of sweet and tangy.
• Easy to Make: Simple ingredients and steps make this a hassle-free dessert.
• Great for Any Occasion: Perfect for gatherings, potlucks, or a refreshing summer treat.
• Make-Ahead Friendly: These bars taste even better after chilling overnight.
• Handheld and Convenient: Unlike a traditional cheesecake, these bars are easy to serve and store.

Ingredients Needed

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For the Lemon Topping:

• ½ cup lemon curd (homemade or store-bought)

Step-by-Step Instructions

1. Prepare the Crust

• Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper.
• Mix graham cracker crumbs, sugar, and melted butter until combined.
• Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.

2. Make the Cheesecake Filling

• Beat cream cheese until smooth and creamy.
• Add sugar and mix well until fully combined.
• Add eggs one at a time, mixing after each to prevent air bubbles.
• Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.

3. Assemble and Bake

• Pour the cheesecake filling over the crust.
• Spoon dollops of lemon curd on top and swirl with a knife for a marbled effect.
• Bake for 35-40 minutes or until set in the center.
• Let cool at room temperature, then refrigerate for at least 2 hours before cutting.

Pro Tips for Perfect Lemon Cheesecake Bars

• Use Room Temperature Ingredients: This ensures a smooth, lump-free cheesecake filling.
• Don’t Overmix: Overmixing adds air, which can cause cracks in the cheesecake.
• Bake in a Water Bath: If you want ultra-smooth cheesecake, place a pan of water on the oven’s lower rack.
• Chill Before Slicing: Allows the bars to set properly for clean cuts.
• Use a Sharp Knife: Wipe it clean between cuts for neat slices.

Variations to Try

• Berry Lemon Bars: Add fresh blueberries or raspberries before baking for an extra fruity touch.
• Coconut Lemon Bars: Sprinkle shredded coconut on top before serving for a tropical twist.
• Gluten-Free Version: Use gluten-free graham crackers for the crust to make these bars celiac-friendly.
• Extra Zesty Bars: Double the lemon zest for an even bolder citrus punch.

Serving Suggestions

• Dust with Powdered Sugar for extra sweetness and a delicate finish.
• Top with Fresh Berries for a pop of color and added natural sweetness.
• Pair with Whipped Cream for a rich, creamy contrast.
• Serve with Iced Tea or Coffee to complement the refreshing lemon flavor.

Storing & Freezing Instructions

• Refrigerate: Store in an airtight container for up to 5 days to maintain freshness.
• Freeze: Wrap bars individually and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Avoid Leaving at Room Temperature for Too Long: These bars contain dairy and should always be stored chilled to prevent spoilage.

Common Questions About Lemon Cheesecake Bars

1. Can I make these bars ahead of time? Yes! In fact, they taste even better the next day after the flavors have had time to meld. Store them in the fridge until ready to serve.

2. Can I use bottled lemon juice instead of fresh? Fresh lemon juice is always best for the brightest flavor, but bottled lemon juice will work in a pinch.

3. What if I don’t have a 9×9-inch pan? You can use an 8×8-inch pan for thicker bars, but you may need to increase the baking time slightly.

4. Can I use a different crust? Absolutely! Try a vanilla wafer or shortbread cookie crust for a delicious twist.

These Lemon Cheesecake Bars

are the ultimate crowd-pleaser with their rich and tangy flavor. Whether you’re making them for a special occasion or just a weekday treat, they’re guaranteed to be a hit! The combination of creamy cheesecake, zesty lemon, and a buttery crust makes them simply irresistible. Once you try them, you’ll want to make them again and again.