why make this recipe
Lemon Cheesecake Bars are a delightful dessert that balances creamy richness with refreshing citrus brightness. This dessert is easy to make, perfect for gatherings, and can be enjoyed by everyone. It is a great way to impress your family and friends without spending all day in the kitchen. The zesty lemon flavor paired with the smooth cheesecake is truly irresistible.
how to make Lemon Cheesecake Bars
Ingredients:
- 1 ¼ cups crushed graham cracker crumbs (150 grams)
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter, melted & slightly cooled (70 grams)
- 16 ounces brick-style cream cheese, softened to room temperature (452 grams; 2 blocks)
- ¼ cup full-fat sour cream or plain Greek yogurt (60 grams)
- ⅔ cup granulated sugar (135 grams)
- ½ teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (45 ml)
- 1 tablespoon freshly grated lemon zest (about 1 medium lemon)
- 2 large eggs, at room temperature
Directions:
- Preheat the oven to 325°F (163°C). Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang.
- In a large mixing bowl, combine crushed graham cracker crumbs and granulated sugar. Stir in melted butter until moistened. Press this mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool slightly.
- In a stand mixer, beat cream cheese and sour cream until smooth. Add granulated sugar and vanilla, mixing until combined. Stir in lemon juice and zest.
- In a separate bowl, lightly beat the eggs and then mix into the cheesecake mixture. Pour this filling over the crust and smooth out.
- Bake for 35 to 40 minutes until set around the edges but slightly wobbly in the center.
- Cool on a wire rack for 2 hours. Refrigerate for 4 to 5 hours until firm.
- Lift out from the pan using the overhang and slice into bars.
how to serve Lemon Cheesecake Bars
Serve Lemon Cheesecake Bars chilled. You can top them with whipped cream, fresh berries, or extra lemon zest for an added touch. These bars make a wonderful dessert for a picnic, a potluck, or a special occasion.
how to store Lemon Cheesecake Bars
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days. You can also freeze them for longer storage. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 2 months.
tips to make Lemon Cheesecake Bars
- Make sure your cream cheese is softened to room temperature. This will help ensure a smooth filling.
- Use fresh lemons for the best flavor. Fresh lemon juice and zest really enhance the taste.
- Allow the bars to cool completely before refrigerating them for the best texture.
variation
You can customize these bars by adding other flavors. For example, mix in some blueberries or raspberries into the filling for a berry twist. You can also add a chocolate drizzle on top if you love a richer dessert.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture may be slightly different.
Can I make these bars ahead of time?
Absolutely! These bars are great for making ahead. They can be made a day or two in advance and stored in the refrigerator until you’re ready to serve.
How do I know when the bars are done?
The bars are done when the edges are set, and the center is slightly wobbly. They will firm up as they cool.
Lemon Cheesecake Bars
Ingredients
Method
- Preheat the oven to 325°F (163°C). Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang.
- In a large mixing bowl, combine crushed graham cracker crumbs and granulated sugar. Stir in melted butter until moistened. Press this mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool slightly.
- In a stand mixer, beat cream cheese and sour cream until smooth.
- Add granulated sugar and vanilla, mixing until combined.
- Stir in lemon juice and zest.
- In a separate bowl, lightly beat the eggs and then mix into the cheesecake mixture.
- Pour this filling over the crust and smooth out.
- Bake for 35 to 40 minutes until set around the edges but slightly wobbly in the center.
- Cool on a wire rack for 2 hours. Refrigerate for 4 to 5 hours until firm.
- Lift out from the pan using the overhang and slice into bars.
