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Judy John

Lemon Cheesecake Bars

These lemon cheesecake bars feature a buttery crust and a creamy lemon-infused cheesecake filling. They offer a refreshing balance of tangy citrus and rich texture, making them a perfect dessert for holidays, parties, or everyday enjoyment.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs finely crushed
  • 6 tbsp butter melted
Lemon Cheesecake Filling
  • 16 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tbsp fresh lemon juice freshly squeezed
  • 1 tbsp lemon zest finely grated
  • 1 tsp vanilla extract pure vanilla

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Baking Pan
  • Cooling Rack
  • Freezer
  • Spatula
  • Tray
  • Oven

Method
 

  1. Preheat the oven and line a baking pan with parchment paper.
  2. Mix graham cracker crumbs and melted butter. Press firmly into the prepared pan.
  3. Beat cream cheese and sugar until smooth and creamy without lumps.
  4. Add eggs, lemon juice, lemon zest, and vanilla. Mix until fully combined.
  5. Spread the filling evenly over the crust and smooth the surface.
  6. Bake until the center is set. Cool completely, chill thoroughly, and slice into bars.

Notes

For a softer cheesecake texture, avoid overbaking and chill well before serving. For firmer bars, refrigerate several hours before slicing. Freeze individual portions in airtight containers for up to 2 months. Handle chilled bars carefully for clean cuts. Customize flavor with lime zest, berry swirls, or vanilla bean. Store covered in the refrigerator for up to 5 days.