--- title: "Lemon Cheesecake Bars" url: https://stacklist.com/card/4212533b-fab5-456d-a374-cae42982f648 source_url: "https://thecookingfoodie.com/recipe/lemon-cheesecake-bars-recipe/" stack: https://stacklist.com/stack/4529943e-c767-48f7-ae1b-067a78cbb7db summary: "Lemon Cheesecake Bars is an easy dessert recipe featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and tangy lemon glaze, requiring fewer than 10 ingredients and just 30 minutes of active prep. The recipe offers a portable, fuss-free alternative to traditional cheesecake without needing a springform pan or water bath." tags: "lemon-cheesecake, recipe, dessert, baking, bars, easy, no-water-bath" key_entities: "lemon-cheesecake-bars (concept), graham-cracker-crust (concept), cream-cheese (concept), Philadelphia (organization), lemon-glaze (concept)" classification: "tutorial" content_hash: "sha256:5ad5dd19fe60fd2e4334c29384f7359f7b0404e3dbc9561425ca90a437d4b7b3" acp_version: "0.2" token_counts_approximate: 3027 visibility: public agent_accessible: true status: "final" --- # Lemon Cheesecake Bars 5 from 2 votes Jump to Recipe Jump to Video 11 comments Serve up a slice of sunshine with my easy Lemon Cheesecake Bars recipe! These cheerfully bright, sweet-tart squares feature a buttery graham cracker crust, creamy lemon cheesecake, and a tangy lemon glaze for a perfectly puckery treat. Best of all, they’re made with fewer than 10 ingredients and just 30 minutes of active work! There’s something about the astringent, palate-cleansing tartness of lemon dessert recipes that makes them equally desirable on a cold winter night as on a hot summer day. These lemon cheesecake bars are no different! They have all the cool, creamy, tangy-sweet appeal of a traditional lemon cheesecake , but in a more portable package and without the fuss of a water bath . I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips. Why You’ll Love These Lemon Cheesecake Bars The perfect mix of creamy cheesecake and bright lemon bars . Easier than classic cheesecake, no springform pan or water bath needed, and only about 30 minutes of active prep. Creamy, tangy, refreshing, and perfect for spring and summer. Great for making ahead and easy to slice and serve. Perfect for spring, summer, holidays, parties, or anytime you want a fresh and refreshing dessert. How to Make Lemon Cheesecake Bars Watch the full video to learn how to make the BEST Recipe for Lemon Cheesecake Bars . Prefer the written recipe? Scroll down to the recipe box 👇 Ingredients & Substitutions Graham Crackers/Biscuits – Graham cracker crusts are traditional for cheesecake, but feel free to experiment with other biscuit varieties if you like. If you’d like to branch out, I think a spicy gingersnap crust would pair particularly well with the tangy lemon filling. Butter – I use salted butter for the crust to keep it to just 2 ingredients. If you only have unsalted, add a pinch or two of salt to taste. Cream Cheese – Make sure you’re reaching for full-fat block-style cream cheese. Let it come to room temperature before beginning. Sour Cream – For extra richness and tang. Again, make sure you’re reaching for full-fat dairy here. Large Eggs & Egg Yolks – Adding extra yolks to the mix ensures a beautifully rich, custard-y filling. Separate them while they’re still cold from the fridge to prevent the yolks from breaking, but let them come to room temperature before starting for easier mixing. Granulated Sugar – For neutral sweetness that allows the zippy flavor of lemon to shine. Feel free to use an equal amount of caster/superfine sugar or pure cane sugar. Fresh Lemon Juice & Zest – “Fresh” is the operative word here! Bottled lemon juice just can’t compete. Make sure you’re only grabbing the bright yellow zest and avoid the bitter white pith. Vanilla Extract – For a hint of aromatic warmth and depth. You can use an equal amount of vanilla paste, but note that it’ll leave little black flecks in the glaze if you do. Cornstarch – For thickening the quasi- lemon curd topping. If corn is an allergen, use an equal amount of potato starch instead. This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇 The Best Cream Cheese For Cheesecake When it comes to making cheesecake recipes , you need full-fat block cream cheese—not whipped, not reduced-fat, and not the spreadable kind in a tub. Block cream cheese has a dense, stable texture that gives cheesecake its signature creamy, rich consistency. Whipped cream cheese already contains extra air and stabilizers, which can lead to cracks, grainy texture, or a sunken center during baking. Lower-fat versions also behave differently under heat and won’t give you the same smooth, luxurious texture. For the best results, use a high-quality full-fat brand like Philadelphia and let it soften to room temperature before mixing. This helps create a silky, lump-free filling and ensures your lemon cheesecake bars turn out perfectly creamy every time. Optional Variations & Dietary Adaptations Gluten-Free – Swap in your favorite gluten-free biscuits, or go fully homemade with my gluten-free graham crackers . Dairy-Free – Use your favorite plant-based butter, cream cheese, and sour cream alternatives. Different Crust – Have fun experimenting with different biscuits for your crust. Honey or cinnamon graham crackers, digestive biscuits, Nilla wafers, gingersnaps, Oreo cookies, or even Ritz crackers or pretzels all work! Add-Ons – Try decorating cooled lemon cheesecake bars with sprigs of mint, fresh berries, candied lemon slices or candied lemon peels, or a swirl of whipped cream. Expert Tips & Tricks  Press the crust into the pan firmly and evenly. I like to use the flat side of a dry cup measure to help smooth it out. Whip cream cheese until smooth first before adding the other filling ingredients. This helps avoid any lumps. Use room temperature ingredients. Making sure your dairy and eggs are room temperature before making the cheesecake batter ensures a perfectly silky filling without overwhipping. Give plenty of time for the cheesecake layer to set up. Allow the tray to come to room temperature, then cover well and refrigerate for a minimum of 4-6 hours—preferably overnight. Dip your knife in hot water and towel it off between slices for clean, professional lines. Groceries are expensive. Don’t forget to use your leftover egg whites ! Press the crust into the pan firmly and evenly How to Store Lemon Cheesecake Squares Refrigeration: Store lemon cheesecake bars in an airtight container on a shelf in the fridge (not the door) for up to 5 days . The cold stabilizes the filling and keeps the crust crisp. Cover tightly to prevent them from absorbing odors from other foods. Freezing: For longer storage, wrap individual bars tightly in plastic wrap, then place in a freezer-safe container or zip-top bag for up to 3 months . Thawing: Allow to thaw in the refrigerator for 2-3 hours before serving—this slow thaw prevents condensation and keeps the texture creamy rather than watery. More Cheesecake Recipes Classic Cheesecake Recipe (Creamy) Pistachio Cheesecake Baked Mango Cheesecake No-Bake Blueberry Cheesecake More Lemon Dessert Recipes Classic Baked Lemon Cheesecake Moist Lemon Loaf Cake French Lemon Tart Lemon Cheesecake Bars Recipe Creamy lemon cheesecake bars with buttery crust and tangy lemon topping. Easy, fresh, creamy, and perfect for spring and summer. 5 from 2 votes Cook Mode Prevent your screen from going dark Print Recipe Pin Recipe Save Saved! Prep Time 25 minutes mins Cook Time 40 minutes mins Chilling Time 5 hours hrs Total Time 6 hours hrs 5 minutes mins DIFFICULTY Medium Course Dessert Cuisine American, World Servings 12 Calories 457 kcal Equipment 9-inch square pan Food Processor Saucepan Ingredients   1x 2x 3x For the crust: 7 oz ( 200 g ) Graham crackers or digestive biscuits 6 tablespoons ( 90 g ) Butter melted For the filling: 2½ cups ( 560 g ) Cream cheese room temperature ⅔ cup ( 160 g ) Sour cream 3 Eggs 2 tablespoons Lemon juice 1 teaspoon Lemon zest 1 teaspoon Vanilla extract 1 cup ( 200 g ) Sugar For the topping: ¼ cup ( 60 ml ) Lemon juice freshly squeezed ½ cup ( 120 ml ) Water ½ cup ( 100 g ) Sugar 2 tablespoons ( 15 g ) Cornstarch 2 Egg yolks Pinch Salt 1 teaspoon Lemon zest 2 tablespoons ( 30 g ) Butter Instructions   ▢ Prep : Preheat oven to 325°F (160°C). Line a 9×9-inch (22x22cm) square pan or 20x25cm rectangular pan with parchment paper. ▢ Make the crust : In a food processor, process the graham crackers into fine crumbs. Add melted butter and pulse until combined. Press firmly into the bottom of the prepared pan. Bake for 7–10 minutes. Let cool slightly. ▢ Make the filling : In a large bowl, beat cream cheese, sugar, vanilla extract, lemon zest, and lemon juice until smooth. Add sour cream and mix until combined. Add eggs one at a time, mixing just until incorporated after each addition. Do not overmix. ▢ Pour the filling over the crust and smooth the top. Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight. ▢ Make the lemon curd topping : In a saucepan, whisk sugar, cornstarch, and salt. Add water and lemon juice and whisk until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. In a separate bowl, whisk egg yolks. Gradually whisk in about ½ cup of the hot mixture, then pour back into the saucepan. Cook for 1–2 minutes more, stirring constantly, until thick and glossy. Remove from heat and stir in butter and lemon zest. ▢ Let the topping cool slightly, then pour over the chilled cheesecake and spread evenly. Refrigerate for at least 1 hour. ▢ Cut and serve : Lift the cheesecake out of the pan, trim the edges if desired, cut into bars, and serve. Video Notes Bake until slightly jiggly: The center should still wobble slightly when removed from the oven. The cheesecake will continue to set as it cools. Chill completely before slicing: For clean bars and the best texture, refrigerate overnight if possible. For neat slices: Wipe the knife clean between each cut. Crust options: Graham crackers, digestive biscuits, Petit Beurre, or vanilla biscuits all work well. Storage: Store covered in the refrigerator for up to 5 days. Freezing: Freeze without the topping for up to 2 months. Thaw overnight in the refrigerator before serving. Optional garnish: Top with lemon slices, whipped cream, or fresh mint leaves before serving. Prefer a classic cheesecake? Check out my Classic Baked Lemon Cheesecake recipe . Nutrition Calories: 457 kcal Carbohydrates: 43 g Protein: 6 g Fat: 30 g Saturated Fat: 17 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Trans Fat: 0.3 g Cholesterol: 149 mg Sodium: 339 mg Potassium: 138 mg Fiber: 1 g Sugar: 31 g Vitamin A: 1051 IU Vitamin C: 3 mg Calcium: 85 mg Iron: 1 mg Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate. Keyword cheesecake, easy, lemon FAQs What is the best pan to use for lemon cheesecake bars? I like to use a 9×9-inch square pan, which makes it easy to cut into 12 squares. You can use a slightly smaller 8×8-inch pan, but note that it’ll require a slightly longer bake time since the bars will be thicker. What are some common problems when making lemon cheesecake bars? If you follow along with my step-by-step instructions, you should get beautiful lemon cheesecake bars every time. However, there are a few things to keep an eye on: A sunken or grainy center often means the filling wasn’t mixed properly or the oven temperature was off. Make sure to use an oven thermometer! Soggy crusts happen when you don’t use enough butter in the base. The raw crust consistency should look like wet sand. The filling can also taste bland if you skimp on lemon zest or juice, or overly tart if you add too much acid without balancing the sweetness. Finally, a rubbery or dense texture typically signals either overbeating the cream cheese at the start or baking too long. What’s the difference between lemon cheesecake bars and baked lemon cheesecake? While the two are very similar in terms of flavor, lemon cheesecake bars are the more casual, less-fussy of the two. Rather than using a springform pan and a water bath, they’re baked in a square baking tin in a regular oven, similar to how you’d make brownies. Related Posts: The Best Pecan Pie Bars | Easy and Gooey Healthy Coconut Raspberry Bars Creamy Peanut Butter Cheesecake Lemon Tart Recipe Classic Basque Cheesecake Recipe (Easy & Creamy!) Best No-Bake Blueberry Cheesecake | Easy and Creamy