This lemon cheesecake bars recipe is an easy, delicious dessert that’s so easy to make and so hard to stop eating. A simple, sweet graham cracker crust is topped with rich, dense, and luxurious lemon cheesecake that will have everyone coming back for more.
I love cheesecake in all its forms. From classic strawberry cheesecake to lemon cheesecake cookies and everything in between, this delicious flavor can be made in so many different varieties, textures, and presentations. While I love anything involving cheesecake, I tend to make cheesecake bars quite often. They’re a little more work than no-bake cheesecake, a little less work than traditional cheesecake, and they come in such a fun, handheld presentation. My lemon cheesecake bars are always a big hit with family and friends, so I decided I’d share them with all of you today.
Why You’ll Love This Lemon Cheesecake Bars Recipe
- Basic Ingredients: These bars use simple baking ingredients you can find in any grocery store – and probably your kitchen!
- Simple: This is a simple recipe that only takes a few minutes of prep, a little baking, and no special water bath or cooling techniques.
- Rich and Creamy: The lemon cheesecake is rich and creamy but also dense, as any good cheesecake should be.
- Big Citrus Flavor: Every bite is full of bright, bold lemon flavor.
Ingredients
Crust
- Graham Crackers: Crushed graham crackers are the base for the sweet cinnamon-flavored crust.
- Butter: Melted butter binds the crust ingredients together.
- Sugar: Sugar gives the crust its sweetness.
Lemon Cheesecake
- Cream Cheese and Sour Cream: Cream cheese and sour cream create a rich, creamy, tangy base for the cheesecake.
- Lemon Extract: Lemon extract adds bright citrus flavor to the cheesecake.
- Eggs: Eggs bind the cheesecake batter together and add richness.
- Sugar: Sugar gives the cheesecake all its sweetness.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Plain: Omit the lemon extract for plain cheesecake bars.
- Greek Yogurt: Full-fat Greek yogurt can be used in place of sour cream. They both serve the same purpose and taste almost exactly the same.
- Oreo Crust: Chocolate and lemon are a great flavor combination, so make the crust with crushed Oreos for a different flavor profile.
How to Make This Cheesecake Lemon Bars Recipe
Crust
1: Step 1: Combine all the ingredients and press them evenly into a 9 x 13 baking dish.
Lemon Cheesecake
1: Step 1: Beat the cream cheese and sugar until combined. Then, add the sour cream, vanilla extract, and lemon extract and beat again until combined.
2: Step 2: Beat in the eggs one at a time until just blended. Then, pour the batter over the crust.
3: Step 3: Bake at 350 until the center is almost set but still a little jiggly.
4: Step 4: Remove the cheesecake from the oven and cool. When cool enough, chill the cheesecake for at least 4 hours.
Hint
Be sure to press the crust mixture very firmly into the bottom of the dish. This compacts it and ensures it becomes a solid, cohesive crust as the cheesecake bakes.
Storage
Refrigerate these cheesecake bars for up to 4 days in an airtight container. For longer storage, wrap individual bars in plastic wrap and freeze them for up to 1 month in an airtight, freezer-safe container or heavy-duty freezer bag.
Defrost in the refrigerator overnight before serving.
What to Serve with This Recipe for Lemon Cheesecake Bars
Serve these cheesecake bars with fresh fruits or berries. You can also pair them with other lemon and fruity desserts like blueberry pastries, strawberry shortcake, or raspberry coconut bars for a larger dessert spread.
Tips
- Be sure your cream cheese is fully softened for the richest, smoothest cheesecake texture.
- Press your graham cracker crust mixture firmly into the bottom of the dish. Packing it down ensures it melds into a cohesive crust as it bakes.
- Let the cheesecake chill completely before slicing it to ensure even, uniform squares with no ratty edges.
- 4 hours is the minimum chilling time for these bars, but overnight is better.
Frequently Asked Questions
Essentially, yes. Cheesecake bars are just a cheesecake that’s cut into bars. There are differences, however, particularly in preparation.
While both cheesecake bars and traditional cheesecake use essentially the same ingredients, bars are easier to make and require less attention to detail. Because they are thinner than traditional cheesecake, cheesecake bars don’t require a water bath or special cooling methods. Instead, their thinner layer with more surface area can be baked traditionally with no impact on flavor or texture.
Glass baking dishes are best for cheesecake bars. Glass dishes distribute heat evenly during the baking process, but they also dissipate that same heat quickly after baking, ensuring a perfectly-baked cheesecake.
Try This Lemon Cheesecake Bars Recipe
This lemon cheesecake bars recipe gives you all the flavor of traditional cheesecake with less prep, no hoops to jump through, and a fun little package. They’re perfect for weeknight dessert or special events. However or wherever you choose to serve them, one thing is always true: everyone loves them. Give them a try, and I know you will, too.
More Delicious Cheesecake Recipes You’ll Enjoy
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Lemon Cheesecake Bars Recipe
Ingredients
Lemon Cheesecake Filling
- 24 ounce cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
Instructions
- Preheat oven to 350°
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, butter, and sugar together until combined.
- Press into a 9 x 13 baking dish.
Lemon Cheesecake Filling
- In a large bowl, beat cream cheese and sugar together for 2- 3 minutes or until smooth.
- Add sour cream, vanilla extract, and lemon extract. Beat until combined.
- Next, add eggs, 1 at a time, mixing on low until just blended. Pour on top of the crust.
- Bake in a preheated oven for 45-50 minutes or until the center is almost set and still a little jiggly.
- Remove from the oven and let sit to cool.
- Once cool enough, place in the refrigerator for 4 hours or overnight before serving.
Video
Notes
- Be sure your cream cheese is fully softened for the richest, smoothest cheesecake texture.
- Press your graham cracker crust mixture firmly into the bottom of the dish. Packing it down ensures it melds into a cohesive crust as it bakes.
- Let the cheesecake chill completely before slicing it to ensure even, uniform squares with no ratty edges.
- 4 hours is the minimum chilling time for these bars, but overnight is better.
Nutrition
