WHAT’S FOR DESSERT?
Lemon Cheesecake Bars
Array/5
COOK TIME
60 min
TOTAL TIME
80 min plus chill time
SERVINGS
16-24 bars
These Lemon Cheesecake Bars are creamy, refreshing, and irresistibly delicious! Whether you’re making them for a party or just treating yourself, they’re sure to be a hit. Give them a try and let me know what you think in the comments! 🍋✨
If you’re a fan of creamy cheesecake and bright citrus flavors, these Lemon Cheesecake Bars are a must-try! With a buttery shortbread crust, a smooth and tangy lemon cheesecake filling, and a hint of vanilla, these bars are the perfect balance of sweet and tart. They’re easy to make and ideal for spring and summer gatherings or just a simple treat at home!
Why You’ll Love These Lemon Cheesecake Bars
Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly dessert.
Bright & Refreshing – The perfect combination of creamy and tangy with fresh lemon flavor.
Great for Any Occasion – A wonderful dessert for picnics, brunch, or just an everyday treat.
Make-Ahead Friendly – These bars taste even better after chilling, making them a great make-ahead dessert.
Ingredients
Crust
2 cups flour
1 cup powdered sugar
2 sticks butter, softened
zest of one lemon
1 teaspoon kosher salt
Lemon Cheesecake
2 packages cream cheese (8 ounces), softened
3 egg yolks
2 whole eggs
2 cans sweetened condensed milk (14 ounce)
1 teaspoon pure vanilla extract
3 Tablespoons lemon juice
1 Tablespoon lemon zest
Instructions
– Preheat oven to 350 degrees.
– Crust: In a medium bowl, mix together flour, sugar, butter, lemon juice and salt until just combined. (should be like wet sand) Line the bottom of a 9×13 pan with parchment paper and press the crust mixture into the bottom of the pan. Bake for 20 minutes until golden, and allow to cool slightly.
– Cheesecake: In a mixer, beat cream cheese on medium-high until light and fluffy, about 3 minutes. Add in eggs and yolks, and beat until well mixed. Add in the condensed milk, vanilla, and lemon zest, and beat for another 2 minutes. Turn down mixer, and add in the lemon juice and beat until just combined.
– Pour batter over the crust, and bake for another 25-30 minutes, until the center is set, but the edges are starting to turn golden.
– Remove from oven, and let cool completely. Then put the bars in the refrigerator to set for at least 3 hours. Slice into bars.
Storage Tips
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can work in a pinch.
Can I make these ahead of time? Yes! These bars taste even better after chilling, so they’re perfect for making a day in advance.
Other Lemon Desserts You'll Love
Lemonade Donuts
Strawberry Lemonade Ice Cream Floats
Two Ingredient Creamy Lemonade
Lemon Cream Cookies
Print
Lemon Cheesecake Bars
Creamy cheesecake with all the lemon flavor and a shortbread crust are a perfect summer treat! Easy to make and even better to eat!
Ingredients
Crust
2 cups flour
1 cup powdered sugar
2 sticks butter, softened
zest of one lemon
1 teaspoon kosher salt
Cheesecake
2 packages cream cheese (8 ounces), softened
3 egg yolks
2 whole eggs
2 cans sweetened condensed milk (14 ounce)
1 teaspoon pure vanilla extract
3 Tablespoons lemon juice
1 Tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees.
- Crust: In a medium bowl, mix together flour, sugar, butter, lemon juice and salt until just combined. (should be like wet sand) Line the bottom of a 9×13 pan with parchment paper and press the crust mixture into the bottom of the pan. Bake for 20 minutes until golden, and allow to cool slightly.
- Cheesecake: In a mixer, beat cream cheese on medium-high until light and fluffy, about 3 minutes. Add in eggs and yolks, and beat until well mixed. Add in the condensed milk, vanilla, and lemon zest, and beat for another 2 minutes. Turn down mixer, and add in the lemon juice and beat until just combined.
- Pour batter over the crust, and bake for another 25-30 minutes, until the center is set, but the edges are starting to turn golden.
- Remove from oven, and let cool completely. Then put the bars in the refrigerator to set for at least 3 hours. Slice into bars.
Notes
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
One Response
These are delicious! I love lemon too, and have a Meyer lemon tree, so I actually used the zest from 3 lemons for the crust, and I doubled the zest for the filling. Also, I found that 1 can of sweetened condensed milk (instead of 2) made the bars sweet enough for my liking. These bars were a hit at a dinner party!