Why make this recipe
Simple Lemon Cheesecake Bars are a delightful treat that combines the creamy goodness of cheesecake with the refreshing zest of lemon. These bars are easy to make and require minimal ingredients, making them perfect for both beginners and experienced bakers alike. With a buttery graham cracker crust and a tangy filling, they are sure to please anyone who takes a bite. Whether for a dinner party, a potluck, or just a sweet snack at home, these bars will brighten your day.
How to make Simple Lemon Cheesecake Bars
Ingredients:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
- ⅓ cup granulated sugar
- 16 ounces cream cheese (softened to room temperature)
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg (at room temperature, lightly beaten)
- Confectioners’ sugar for dusting (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a medium bowl, mix graham cracker crumbs, melted butter, and ⅓ cup sugar until combined. Press the mixture firmly into the bottom of the prepared dish to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add ¾ cup sugar, lemon zest, lemon juice, vanilla extract, and the beaten egg; mix until well combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until set.
- Allow to cool, then refrigerate for at least 2 hours.
- Dust with confectioners’ sugar before serving, if desired.
How to serve Simple Lemon Cheesecake Bars
Serve these cheesecake bars chilled for the best flavor and texture. You can cut them into small squares for a perfect bite-sized dessert. They are great alone or accompanied by fresh berries, whipped cream, or a scoop of vanilla ice cream.
How to store Simple Lemon Cheesecake Bars
Store any leftover cheesecake bars in the refrigerator for up to 5 days. Keep them covered in an airtight container to maintain freshness. If you want to keep them longer, you can freeze them for up to 2 months. Be sure to wrap them well in plastic wrap and then place them in a freezer-safe container.
Tips to make Simple Lemon Cheesecake Bars
- Make sure to use softened cream cheese for a smooth filling.
- For additional lemon flavor, use fresh lemon juice and zest.
- Don’t skip the chilling time; it helps the bars set properly.
- You can use a food processor to crush graham crackers quickly for the crust.
Variation
You can add a swirl of raspberry or blueberry puree on top of the cheesecake filling before baking for a fruity twist. Alternatively, try using lime juice and zest for a key lime variation.
FAQs
Can I use store-bought crust instead of making my own?
Yes, store-bought graham cracker crusts work well if you want to save time.
How can I tell when the cheesecake bars are done baking?
They should be set in the center but slightly jiggly. They will continue to firm up as they cool.
Can I make these cheesecake bars in advance?
Absolutely! These bars can be made a day or two ahead of time and stored in the refrigerator until ready to serve.
Simple Lemon Cheesecake Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/3 cup sugar until combined. Press the mixture firmly into the bottom of the prepared dish to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add 3/4 cup sugar, lemon zest, lemon juice, vanilla extract, and the beaten egg; mix until well combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until set.
- Allow to cool, then refrigerate for at least 2 hours.
- Dust with confectioners’ sugar before serving, if desired.
