Description
These Lemon Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, tangy lemon cheesecake filling. Perfectly balanced between sweet and tart, these bars offer a refreshing twist on traditional cheesecake, making them an ideal dessert for any occasion.
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
Topping
- Powdered sugar for dusting
- Lemon zest for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) and prepare a 9×9-inch baking dish by lining it with parchment paper, leaving an overhang to easily lift the bars later.
- Make the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Bake the crust: Place the crust in the oven and bake for 8-10 minutes until it turns golden brown. Remove from oven and allow it to cool while you prepare the filling.
- Prepare the filling – cream cheese base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue mixing until fully incorporated.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the sour cream, lemon zest, fresh lemon juice, and vanilla extract until the mixture is uniform and smooth.
- Assemble and bake: Pour the lemon cheesecake filling evenly over the cooled crust, spreading it out gently. Bake the bars for 30-35 minutes, or until the center is mostly set but still has a slight jiggle when moved.
- Cool and chill: Allow the cheesecake bars to cool completely at room temperature, then transfer to the refrigerator and chill for at least 2 hours to set fully.
- Serve: Carefully lift the bars from the pan using the parchment paper overhang. Cut into 16 squares, dust with powdered sugar, and garnish with extra lemon zest before serving.
Notes
- For extra lemon flavor, use freshly grated lemon zest and fresh lemon juice.
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Don’t overbake; the slight jiggle in the center means it’s perfect for a creamy texture.
- Chilling the bars well before slicing helps prevent cracking and makes cleaner cuts.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
