Description
These Lemon Cheesecake Bars feature a buttery graham cracker crust topped with a smooth, tangy lemon-flavored cream cheese filling. Perfectly baked until just set, they offer a refreshing citrus twist on traditional cheesecake bars. Easy to prepare and ideal for gatherings or a delightful dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Topping (optional)
- Whipped cream
- Lemon slices
Instructions
- Preheat oven: Preheat your oven to 325°F (165°C) to prepare for baking your crust and cheesecake layers.
- Make crust mixture: In a medium bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until well combined.
- Form crust: Press the crust mixture evenly into the bottom of a greased 9×9-inch baking pan, creating a firm base for the bars.
- Bake crust: Bake the crust in the preheated oven for 8 to 10 minutes until it turns slightly golden. Remove and let it cool.
- Prepare filling: In a large bowl, beat softened cream cheese with the remaining 3/4 cup sugar until smooth and creamy.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add flavorings: Stir in lemon zest, lemon juice, and vanilla extract until the mixture is well combined.
- Assemble bars: Pour the cream cheese filling over the cooled crust, spreading it evenly to cover the base.
- Bake bars: Bake for 25 to 30 minutes, until the filling is set but still slightly jiggles when gently shaken.
- Cool bars: Allow the bars to cool completely in the pan at room temperature before placing them in the refrigerator.
- Chill: Refrigerate the bars for at least 2 hours to allow them to firm up properly.
- Serve: Slice into squares and top with whipped cream and lemon slices as desired. Serve chilled and enjoy!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in your filling.
- Do not overbake the cheesecake bars; they should still have a slight jiggle in the center when done.
- Chilling time is essential for the bars to set properly and achieve the right texture.
- For an extra tangy flavor, increase the lemon juice by 1 teaspoon.
- Use fresh lemon zest and juice for the best citrus flavor.
- These bars can be stored covered in the refrigerator for up to 3 days.
