Lemon Cheesecake Bars
Smooth, creamy, and soft Lemon Cheesecake Bars are perfect for an all year round dessert treat. These lemon cheesecake bars are tangy and refreshing, with a silky lemon cheesecake filling and a buttery graham cracker crust.
- 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
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.
Calories: 364kcal | Carbohydrates: 34g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 313mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 820IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg