Description
These tangy and creamy Lemon Cheesecake Bars feature a buttery graham cracker crust topped with a luscious lemon-flavored cream cheese filling. Perfectly balanced between sweet and tart, these bars are easy to make and chilled to a smooth, firm finish, ideal for a refreshing dessert or snack.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar for dusting
- Lemon zest for garnish
Instructions
- Preheat and prepare dish: Preheat your oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper, making sure to leave an overhang on the sides to easily lift the bars out later.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until evenly combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Bake the crust: Bake the crust in the preheated oven for 8-10 minutes until it turns golden brown. Remove from oven and let it cool completely while you prepare the filling.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the sugar and mix until fully incorporated and creamy.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Then stir in the sour cream, lemon zest, fresh lemon juice, and vanilla extract until just combined.
- Assemble and bake: Pour the cheesecake filling evenly over the cooled crust and spread gently with a spatula. Bake in the oven for 30-35 minutes, or until the center is set but still has a slight jiggle when gently shaken.
- Cool and chill: Remove the cheesecake bars from the oven and allow them to cool to room temperature. Then refrigerate the bars for at least 2 hours to set completely.
- Serve: Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares. Optionally dust with powdered sugar and garnish with extra lemon zest before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecake bars to maintain a creamy texture; the center should still jiggle slightly.
- Chilling is crucial for clean slicing and proper set texture.
- Use fresh lemon juice and zest for the best vibrant lemon flavor.
- Store any leftovers covered in the refrigerator for up to 3 days.
