Lemon Cheesecake Bars are smooth & creamy lemon dessert with a graham cracker crust! Easy cheesecake bars that are perfectly sweet with just enough tart lemon flavor that everyone loves.
You’re going to love this easy lemon cheesecake bars recipe. It’s the perfect treat any time of the year and makes enough to share with friends and family. Perfect for taking to the next party or serving up at a BBQ in summer. Yum! You’re going to fall head over heels for this silky smooth lemon cheesecake filling and want to keep this recipe close by for all occasions.
Lemon cheesecake bars
Lemon cheesecake bars are like a combination of cheesecake and lemon bars in one mind-blowing dessert. With a simple graham cracker crust and a lemon flavored cheesecake filling this dessert is a perfect combination of sweet, rich, and tangy. Top it off with fresh lemon slices to make a gorgeous dessert no one can resist.
For the crust, you will need:
-Graham Crackers: You will need about 14 large (whole) graham crackers. This is roughly one and a half sleeves from a box.
-Sugar: We only need 2 tablespoons of granulated sugar to help sweeten the crust.
-Butter: With 3 tablespoons of melted butter we can get the graham crackers wet and sticky so they hold together in the pan and when sliced.
For the lemon cheesecake filling, you will need:
-Cream cheese: 16 ounces of cream cheese (two bricks) is the base of the cheesecake filling.
-Flour: We only need 1 tablespoon of flour to help thicken the filling up nicely.
-Lemon juice: With 1/4 cup of fresh lemon juice we can really get a great lemon flavor throughout the cheesecake.
-Lemon zest: We only need one teaspoon of lemon zest but it will help to freshen up the lemon juice flavor while adding specks of yellow throughout our dessert.
-Vanilla: Just 1/2 teaspoon of vanilla extract is enough to enhance the flavors in this cheesecake filling.
-Yellow food coloring: If desired, you can add in 1-2 drops of yellow gel food coloring to help get a “lemon” appearance.
-Lemon slices: Optionally, you can also top your cheesecake with lemon slices for garnish when it is finished baking.
Preheat your oven to 350 degrees F and line a 9 inch square pan with foil or parchment paper. Set it aside.
In a food processor, pulse the graham crackers until they’re an even crumb.
Add in the sugar and butter and mix again until well combined.
Press the graham cracker mixture into the bottom of your prepared pan.
Bake in the oven for 5 minutes to help set the crust.
Add in the egg and beat again. Add in the flour and then mix again until smooth.
Add in the lemon juice, lemon zest, and vanilla, mix again for another 2 minutes.
If desired, add in the yellow food coloring.
Pour the cheesecake batter into the crust and then bake for 25 minutes.
Allow your cheesecake to set at room temperature for 30 minutes.
Cover and place in the fridge to chill for at least 3 hours or overnight before serving. Enjoy!
Lemon Cheesecake Bars
- 14 whole Graham Crackers
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
Lemon Cheesecake Filling
- 16 oz cream cheese
- 1 egg
- 1 tablespoon all-purpose flour
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1-2 drops of yellow gel food coloring if desired
- lemon slices
- Preheat oven to 350°F. Line a 9 inch square pan with aluminum foil or parchment paper. Set aside.
- Place the graham crackers in a food processor and pulse into an even crumb.
- Add sugar and melted butter. Mix well.
- Press into the bottom of the pan.
- Bake in preheated oven for 5 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth, for about 2 minutes.
- Beat in the egg. Add in the flour and mix until smooth. Then add the lemon juice, lemon zest, and vanilla. Mix for another 2 minutes. Add the yellow food coloring, if desired.
- Pour mixture over crust and bake for 25 minutes.
- Allow cheesecake to set at room temperature for 30 minutes. Cover and place in the fridge for 3 hours or overnight.
Do I need to refrigerate lemon cheesecake bars?
Yes, these cheesecake bars should be kept stored in the fridge for food safety reasons. Keep them well covered or in an airtight container.
How long are cheesecake bars good for?
If properly stored these cheesecake bars can last in the fridge for up to a week. For best results, eat them when fresh because that’s when they taste best!
Can I freeze lemon cheesecake bars?
Yes. I recommend slicing these cheesecake bars into serving sized pieces and flash freezing on a baking sheet before individually wrapping them in plastic wrap and storing them in an airtight container. Then when you want a treat, you can simply take one piece and let it thaw on the counter or in the fridge until no longer solid and enjoy.
- Iced Lemon Bundt Cake
- Pumpkin Caramel Cheesecake Bars
- No Bake Mini Lemon Cheesecakes
- Easy Sheetpan Cheesecakes
- Easy Lemon Bars
- Best Lemon Curd
- Banana Cream Cheesecake Bars
- Double Berry Cheesecake Muffins
- Lemon Cake Truffles
- No Bake Lemon Cheesecakes
- White Chocolate Cherry Cheesecakes
- Cheesecake Chocolate Chip Cookie Bars
- Lemon Muddy Buddies
- Lemon Lush Dessert
- Frozen Raspberry Cheesecake Bars