Lemon Cheesecake Bars combine a buttery, tender crust with a creamy and tangy cheesecake filling. They’re the perfect easy sweet treat to make when you’re hosting a get-together or are just craving a sweet and citrusy dessert.
Jump to:
I have to admit, I have a bit of an obsession with anything cheesecake. I’ve tried everything from salted caramel cheesecake to strawberry cheesecake cookies even a dreamy, cherry cheesecake dip, and lets not forget about the fabulous Blueberry cheesecake bars or these Caramel Cheesecake Bars.
This time, I wanted to create something that was fruity and reminded me of summer, and these cheesecake lemon bars were perfect! They're perfect for the summer since they're light and bright but I've been known to make a batch in the winter when I need a little sunshine!
Why You’ll Love This Lemon Cream Cheese Bars Recipe
- Smooth and creamy: The rich, creamy and silky texture of these bars is next level delicious!
- Balanced flavors: These bars have the perfect blend of sweet and tangy flavors!
- Crowd pleaser: They’re perfect to serve at parties or to make for a potluck. The sweet and bright flavors are sure to make them a hit.
- Worth the effort: Sure, these might need a teeny bit more effort to make than no-bake lemon cheesecake bars, but the result is absolutely worth it.
Ingredients
- Flour: Just some basic all-purpose flour. You can swap for a 1-to-1 gluten-free flour blend if you need this recipe gluten-free.
- Butter: For the crust. I would recommend using salted butter for that delicious flavor.
- Sugar: To bring sweetness to the cheesecake bars. I used light brown sugar for its beautiful caramel-like flavor.
- Cream cheese: Use good quality, full fat cream cheese. Philadelphia brand is the best!
- Sour cream: To make the cheesecake layer tangy and creamy.
- Eggs: To give the cheesecake layer that rich flavor, and also to give the filling a bit of structure.
- Lemon: You’ll need both lemon juice and zest for that perfect, citrusy deliciousness.
- Vanilla: For its beautiful sweet aroma.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Blueberry fun: Got some fresh or frozen blueberries? Add them into the cheesecake batter to make lemon blueberry cheesecake bars.
- Raspberry time: Throw some raspberries into the batter to make lemon raspberry cheesecake bars.
- Add flavor: Add crushed or ground almonds or some grated coconut into the crust mixture to lend the bars a bit of a different flavor.
- Serving fun: Top the cheesecake bars with whipped cream or a light dusting of powdered sugar. If you love the citrusy flavor of lemon, top the bars with some lemon rind or lemon curd, or even some fresh fruits if you want to.
How to Make Lemon Cheesecake Bars
Begin by preheating your oven to 350 F, and set the rack to the second position from the bottom of the oven. Grease the bottom of a 9” square pan, being careful to avoid the sides.
Step 1: Prepare the crust. In a bowl, combine the butter, sugar and flour until you get a crumbly mixture.
Step 2: Bake the crust. Press this mixture into the pan and bake for 10-12 minutes or until it is golden brown.
Step 3: Make cheesecake filling. In another bowl, whisk the cream cheese and sugar.
Step 4: Finish the filling. Add the eggs one by one into the mixture and then add the sour cream, vanilla, lemon juice and lemon zest.
Step 5: Pour into pan. Allow the crust to cool down and turn the oven temperature down to 325 F. Pour the mixture over the cooled crust.
Step 6: Bake and cool. Bake for 30-35 minutes and allow the pan to cool down completely. Chill for a few hours before you cut them into squares and serve.
⭐️ Hint: If you don’t want to grease the pan, line the pan with aluminum foil, leaving a bit of overhang. This will make it easier for you to remove the cheesecake from the pan.
If you love lemon desserts, you've got to try this Lemon Layered Pound Cake, Lemon Cool Whip Cookies or this Lemon Poppy Seed Cake next.
Storage Directions
- Storing: Got some leftover cream cheese lemon bars? Transfer them to a clean airtight container in a single layer and refrigerate them for up to 5 days.
- Freezing: These lemon cream cheese bars are freezer-friendly too. Just make sure you use a good quality freezer-safe container to store them. They should stay good for up to 3 months. Place them at room temperature for a few hours and then enjoy them.
Serving Suggestions
Try this lemon cheesecake bars recipe over the weekend as an excellent end to a hearty meal of some cheeseburger pasta or some steak and shrimp pasta.
This sweet treat has bright, summery flavors, which makes it a great finish to a summer salad like cocktail seafood salad or a simple chopped Italian sandwich.
And if you have some extra lemon that you want to use up to make another quick dessert, I would recommend trying out my lemon Cool Whip cookies.
Recipe Tips
- Slice right: Use a sharp, warm knife to slice through the filling and the crust, and make the perfect lemon cheesecake squares.
- Egg smart: If you have brown eggs, use them instead of white eggs. Brown eggs are richer in flavor, and have a deep yellow yolk which adds that nice pop of color to the cheesecake bars.
- Temperature matters: Make sure the cream cheese, sour cream, and eggs are at room temperature when you’re using them. This will ensure the cheesecake batter is nice and smooth.
- One at a time: Don’t dump all the eggs into the mixture at the same time. Add them gradually, one at a time, and don’t overmix the batter.
Recipe FAQs
If the sides of the cheesecake look done, and the center looks slightly soft, but not watery, it is the perfect time to get it out. The cheesecake will continue to cook when you get it out, and will have the perfect texture you’re looking for.
Cheesecakes usually crack when they’re overbaked, or the cheesecake mixture is dry. Make sure you follow the recipe exactly, and get the cheesecake pan out of the oven at the right time.
Video
More Delicious Lemon Desserts
Do you like lemon dessert recipes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Lemon Cheesecake Bars
Equipment
- 9 x 9 inch cake pan or equivalent
- Pastry Cutter optional
- Hand mixer stand mixer
Ingredients
Base
- 1 cup all purpose flour
- ¼ cup light brown sugar packed or white sugar if desired
- ½ cup softened unsalted butter
Crust Variations
- add up to 2 tablespoons crushed or ground almonds
- add 1 tablespoon unsweetened coconut
Cheesecake Layer
- 2 8-ounce packages full fat cream cheese quality brand such as Philadelphia, room temperature
- ⅔ cup sugar
- 2 large eggs room temperature
- ¼ cup full fat sour cream
- ½ small lemon, zested optional; finely grated
- 1-3 teaspoons lemon juice (½ of a small lemon)
- 1 teaspoons vanilla extract clear or regular
Topping Ideas For Serving, if desired
- whipped cream
- sprinkling of powdered sugar
- lemon rind
- fresh or frozen and thawed and drained fruits of choice
- canned pie filling of your choice (i.e., blueberry, cherry)
Instructions
Base
- Preheat oven to 350F. Set rack to second position from bottom of oven.
- Using unsalted butter, lightly butter the bottom of a 9" square pan being careful to not butter up the sides of the pan.
- Or make a sling from 2 pieces of heavy duty aluminum foil. Cut to fit the bottom and sides of the pan. Leave some overhang on both sheets (which will serve as handles) and insert into the pan perpendicular to one another. Lightly butter the top piece of foil on the bottom only.
- Add flour, sugar and butter into a bowl or your blender. Using a pastry cutter, pastry blender or a hand mixer, mix until crumbly.
- Press evenly into prepared pan. Bake 10-12 minutes or golden brown. Place pan on rack and allow to cool completely.
Cheesecake Layer
- Reduce oven to 325F. Set rack to middle position of oven.
- Using a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese, scraping down sides of bowl with spatula, until no lumps remain.
- Gradually add the sugar, beating well after each addition.
- Add the eggs, one at at time, beating well after each addition.
- Add the sour cream, vanilla, lemon juice and zest, if using, and beat in.
- Batter will be 'soupy' in texture. To ensure that no lumps remain, use a slotted spoon to check for lumps and incorporate into batter.
- Pour batter over cooled base. Bake for 30-35 minutes, turning half-way through.
- Bars are done when edges have slightly come away from the sides of the pan and appears set on top. (It will be somewhat jiggly in the center but will firm up with cooling.)
- Set pan on rack and allow to cool 2-3 hours. If using a tinfoil sling remove from pan and cut bars to desired size. Bars can be served at this point or can be chilled for 3 to 24 hours.
Video
Notes
- Slice right: Use a sharp, warm knife to slice through the filling and the crust, and make the perfect lemon cheesecake squares.
- Egg smart: If you have brown eggs, use them instead of white eggs. Brown eggs are richer in flavor, and have a deep yellow yolk which adds that nice pop of color to the cheesecake bars.
- Temperature matters: Make sure the cream cheese, sour cream, and eggs are at room temperature when you’re using them. This will ensure the cheesecake batter is nice and smooth.
- One at a time: Don’t dump all the eggs into the mixture at the same time. Add them gradually, one at a time, and don’t overmix the batter.
Nutrition
This post was originally published in November 2020. It has been updated with new content and images.
Colleen says
Excellent. Can eat as a finger food or on a plate.
I've used the cheesecake recipe for other cheesecake desssrts...works well.
Karin and Ken says
I love them and make them as often as I can. All the best. Karin