Here’s a simple and delicious recipe for Lemon Cheesecake Bars — creamy, tangy, and perfect for dessert! 🍋🧀
🍋 Lemon Cheesecake Bars
🧾 Ingredients (for 9–12 bars)
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup (1 stick) butter, melted
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
🍳 Instructions
- Preheat oven
- Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper.
- Make the crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of the pan.
- Bake for 8–10 minutes, then let cool slightly.
- Prepare the filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar, eggs, flour, lemon juice, zest, and vanilla. Mix until creamy.
- Bake
- Pour filling over the crust.
- Bake for 25–30 minutes, or until the center is just set.
- Cool and chill
- Let the bars cool to room temperature.
- Chill in the refrigerator for at least 2 hours before cutting.
- Serve
- Cut into squares and optionally dust with powdered sugar or add a drizzle of lemon glaze.
💡 Tips
- For extra flavor, add a thin layer of lemon curd between crust and cheesecake.
- Use full-fat cream cheese for the creamiest texture.
- Bars can be stored in the fridge for 3–4 days.
If you want, I can also share a no-bake lemon cheesecake bars recipe that’s ready in 30 minutes and super creamy.
Do you want me to share that version?
