Lemon Cheesecake Bars

A decadent mix of tangy lemon freshness and sweet graham cracker crust make these lemon cheesecake bars a delicious treat.

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These creamy lemon cheesecake bars are the perfect treat. A combination of a sweet graham cracker crumb crust blanketed with a velvety cheesecake filling combined with the refreshing tanginess of lemon. If you love cheesecake, these are a must-try!

If you enjoy these lemony cheesecake bars, you’ll love our Lemon Brownies, Lemon Lava Cake and Lemon Bars.

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 granulated sugar
• 6 tablespoons salted sweet cream butter, melted
• 2 teaspoons fresh lemon zest 

FOR THE FILLING

• 2 (8-ounce) packages of cream cheese, softened
• ¾ cup granulated sugar
• 3 tablespoons sour cream
• 1 tablespoon fresh lemon juice 
• 1 tablespoon fresh lemon zest
• 1 teaspoon pure vanilla extract
• 3 large eggs
• ½ cup lemon curd, for the lemon swirl

Pro Tip: For the creamiest cheesecake, make sure to use full-fat cream cheese and sour cream.

SUBSTITUTIONS AND ADDITIONS

Crust: Vanilla wafer crumbs or gingersnap cookie crumbs could be used as a substitute for the graham crackers in the crust. Just crush them up and use them as a 1:1 replacement.

Berries: Both raspberries and blueberries would be lovely additions to the recipe and would help to balance the tanginess of the lemon. Fold 1 cup of berries into the filling before adding to the crust.

Coconut: Shredded coconut would add a tropical crunch to these bars. Add some to the filling before pouring it onto the crust. Or, if you don’t like the texture of shredded coconut but love the flavor, add a couple of drops of coconut extract to the mixture.

Meyer Lemons: Meyer lemons have a slightly sweeter taste than regular lemons but can easily be used as a substitute in this recipe.

HOW TO MAKE THIS LEMON CHEESECAKE BARS RECIPE

FOR THE CRUST

STEP ONE: In a medium-sized mixing bowl combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Stir until the mixture is completely combined.

PRO TIP: If you need to crush the cookies for the crust, pulse in a blender or food processor for the perfect consistency.

STEP TWO: Press the crust mixture into the bottom of a 9×13 baking dish sprayed with cooking spray.

PRO TIP: Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.

STEP THREE:  Bake in a preheated oven at 350°F for 10 minutes.

STEP FOUR: Remove the baked crust from the oven and reduce the temperature to 325°F.

FOR THE FILLING

STEP ONE: In a medium-sized mixing bowl with a handheld mixer on low, beat together the cream cheese, sugar, sour cream, vanilla, lemon juice, and lemon zest, just until well combined.

PRO TIP: Make sure your cream cheese is room temperature, or it may leave lumps in the filling.

STEP TWO: Keep the mixer speed on low and add the eggs one at a time, mixing until the filling is completely incorporated.

STEP THREE: Evenly pour the filling on top of the crust.

STEP FOUR: Drop the lemon curd by teaspoons on top of the filling. Use a knife, toothpick, or offset spatula to shallowly swirl the lemon curd, being careful not to swirl too deep.

PRO TIP: If a brighter shade of lemon curd for the swirl is desired, you can add 2 to 3 drops of yellow food coloring.

STEP FIVE: Bake for 40 minutes in the 325°F oven.

STEP SIX: Remove the cheesecake from the oven and allow it to sit at room temperature for 1 hour. Place the cheesecake in the refrigerator to chill for at least 2 hours before slicing and serving.

PRO TIP: Before slicing, you can place the cheesecake in the freezer for 15 to 20 minutes for a cleaner cut.

HOW TO SERVE

Serve with a lovely cup of tea or coffee as an afternoon snack or with a cold Raspberry Iced Tea or Homemade Raspberry Lemonade which would blend beautifully with the flavor of the lemon. These easy lemon cheesecake bars with their swirled, decorative top would be a pretty addition to any potluck dessert table. Top it off with a dollop of our whipped cream to make it presentation perfect.

STORAGE

IN THE FRIDGE: You can store the lemon cheesecake bars leftovers covered in the refrigerator for up to 4 days. You can also make them ahead of time and keep them refrigerated until ready to serve.

IN THE FREEZER: You can also freeze the cheesecake for 3 months. Tightly cover the cheesecake in plastic wrap and then cover it in aluminum foil. Allow it to thaw before serving.

These lovely and indulgent lemon cheesecake bars with lemon curd swirls are a delightful blend of cookie crumbs and a lusciously smooth and zesty cheesecake filling. The best choice for the next summer potluck!

MORE RECIPES YOU’LL LOVE

• Instant Pot Cheesecake
• Cheesecake Bars
• Orange Creamsicle Fudge 
• Chocolate Cake
• Bread Pudding

Lemon Cheesecake Bars

5 from 1 vote

A decadent mix of tangy lemon freshness and sweet graham cracker crust make these lemon cheesecake bars a delicious treat.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 4 hours

Servings 15

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Ingredients

  

1x2x3x

CRUST

• 2 cups graham cracker crumbs
• 2 tbsp granulated sugar
• 6 tbsp salted sweet cream butter melted
• 2 tsp fresh lemon zest

FILLING

• 16 oz cream cheese softened
• 3/4 cup granulated sugar
• 3 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 1 tsp pure vanilla extract
• 3 large eggs
• 1/2 cup lemon curd for the lemon swirl

Instructions

 

Crust

• Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set it aside.
• In a medium-sized mixing bowl combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Stir until the mixture is completely combined.
• Press the crust mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven and reduce the temperature to 325°F.

Filling

• Using a medium-sized mixing bowl and a handheld mixer on low speed, beat together the cream cheese, sugar, sour cream, vanilla, lemon juice, and lemon zest just until well combined.
• Keeping the mixer speed on low, add the eggs one at a time. Mix until the filling is completely incorporated.
• Evenly pour the filling on top of the crust.
• Drop the lemon curd by teaspoon on top of the filling. Use a knife, toothpick, or offset spatula to shallowly swirl the lemon curd, being careful not to swirl too deep. Bake for 40 minutes.
• Remove the cheesecake from the oven, allow the cheesecake to sit at room temperature for 1 hour.
• Place the cheesecake in the refrigerator for at least 2 hours before slicing and serving.

Video

Nutrition

Calories: 281kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 250mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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