Description
Lemon Cheesecake Bars are a delightful dessert featuring a crisp graham cracker crust topped with a creamy, tangy lemon-infused cheesecake filling. Perfectly balanced in sweetness and citrus flavor, these bars make a refreshing treat for any occasion, especially during warm weather or as a light dessert option.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional topping:
- Powdered sugar or whipped cream for serving
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, allowing extra overhang for easy removal later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove from the oven and allow it to cool slightly.
- Mix the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Then add the sour cream, fresh lemon juice, lemon zest, and vanilla extract, mixing until fully blended.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top evenly. Bake in the preheated oven for 30–35 minutes, or until the center is just set and no longer jiggles.
- Cool and Chill: Let the bars cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set properly.
- Serve: Using the parchment overhang, lift the bars out of the pan and cut into 16 squares. Dust with powdered sugar or top with whipped cream if desired before serving.
Notes
- Use fresh lemon juice for the best and brightest flavor.
- For a gluten-free version, substitute with gluten-free graham crackers.
- These bars can be prepared up to 2 days in advance and stored refrigerated.
