These lemon cheesecake bars are a wonderful mix of sweet and tangy flavor. This recipe is an easy way to make cheesecake, complete with a graham cracker crust. If you’re a fan of cheesecake or lemons, this recipe is a must-try!
If you love lemon as much as I do, then you’ll also love our recipes for Lemon Bars (classic recipe) and Lemon Lush (Southern-style lemon dessert).
MORE LEMON DESSERT RECIPES:
Lemon Blueberry Loaf | Lemon Sugar Cookies
Lemon Cheesecake Bars Ingredients
You will need:
For the crust:
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 8 tablespoons butter, melted
For the filling:
- 3 (8 ounce) full fat cream cheese, room temperature
- 3 eggs, room temperature
- ¼ cup sour cream
- ¾ cup sugar
- ¼ cup fresh lemon juice (about one large lemon)
- 1 tablespoon lemon zest (about the zest of one lemon)
- One 12.7 ounce jar lemon curd
PRO TIP: For the tastiest, creamiest lemon cheesecake bars, be sure to use full-fat cream cheese and sour cream. These add an amazing creaminess that perfectly balances the tartness of the lemon.
Ingredient Substitutions:
CRUST: Instead of graham crackers, you can also make a nilla wafer or gingersnap crust. Simply crush (or blend in a food processor) your favorite cookie to make the crust.
BERRIES: Raspberries or blueberries are both a delicious addition to the filling of this recipe. Fold in 1 cup of your fruit of choice before pouring your filling into the crust. Once your cheesecake is cooled, sprinkle ½ cup – 1 cup of fruit on top.
COCONUT: For a tasty, tropical twist, try adding coconut to this recipe. Coconut flakes add a fresh, sweet flavor and extra crunchy texture to this recipe.
How to Make These Lemon Cheesecake Bars:
STEP ONE: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. (If you are crumbling the graham crackers yourself, pulse them in a food processor or blender to get them to the perfect, smooth consistency for the crust.) Using your fingers, press into a 9×13” pan lined with foil or parchment paper. Work to press the crumbs into the pan until they are evenly distributed.
STEP TWO: Bake crust at 350 for 10 minutes. Remove and set aside. Then, reduce the oven temperature to 325 degrees.
STEP THREE: In a large bowl, add the cream cheese, eggs, sour cream, sugar, lemon juice, and lemon zest. Beat until just smooth and no lumps remain. Be careful to not over mix as this can cause the cheesecake to collapse while baking. Pour this filling onto the graham cracker base.
STEP FOUR: Drop spoonfuls of lemon curd randomly over the top of the cheesecake base. Using a knife, gently swirl the lemon curd into the dough. The knife should barely dip into the filling (don’t push it down into the crust).
STEP FIVE: Bake for 40 minutes at 325 degrees. The center should be slightly jiggly and will firm up as the cheesecake cools. Allow the bars to cool for at least 3 hours, preferably continuing to cool them overnight in the fridge to make them easier to slice.
STORING THIS RECIPE
IN THE FRIDGE: One of the best parts of this recipe is that once baked, it will stay good in the fridge for up to 5 days. You can make these bars ahead of time and keep them refrigerated until you’re ready to serve them.
IN THE FREEZER: This recipe freezes well. Simply wrap your bars (individually or together in the baking pan) and seal them with airtight plastic wrap. Store in your freezer for up to 2 months. When you’re ready to enjoy them, defrost in the fridge overnight before serving.
These are the best homemade lemon cheesecake bars because they’re easy to make and full of rich, creamy cheesecake flavor plus fresh lemon tartness. So good as a dessert for a crowd or special occasion.
More Recipes You’ll Love
CHEESECAKE: Instant Pot Cheesecake | Cheesecake Bars
CITRUS: Orange Creamsicle Fudge
CLASSIC: Chocolate Cake | Bread Pudding
Lemon Cheesecake Bars
Ingredients
CRUST:
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 8 tablespoons butter melted
FILLING:
- 3 8 ounce full fat cream cheese, room temperature
- 3 eggs room temperature
- ¼ cup sour cream
- ¾ cup sugar
- ¼ cup fresh lemon juice about one large lemon
- 1 tablespoon lemon zest about the zest of one lemon
- One 12.7 ounce jar lemon curd
Instructions
- Line 9x13 pan with foil or parchment paper.
- Preheat oven to 350 degrees.
- In a medium bowl combine the graham cracker crumbs, melted butter and sugar. Press into the prepared 9x13 pan.
- Bake for 10 minutes. Remove and set aside.
- Reduce oven temperature to 325 degrees.
- In a large mixing bowl add the cream cheese, eggs, sour cream, sugar, lemon juice and lemon zest. Beat until smooth and no lumps remain.
- Pour filling onto graham cracker base.
- Drop spoonfuls of lemon curd randomly over the top of the cheesecake base. Using a knife gently swirl the lemon curd into the dough (not going all the way to the crust but just on top).
- Bake for 40 minutes at 325 degrees. Center will be slightly jiggly in the center and will firm up as they cool.
- Allow them to cool at least 3 hours and once cooled down preferably continued cooling overnight in the fridge to make for easier slicing.
Can i omit the sour cream and add more cream cheese?
I think you could omit the sour cream and not add more cream cheese but I cannot say for sure because I haven’t tried it that way! Enjoy 🙂