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Lemon Cheesecake Bars Recipe

American · Dessert · 60 min total

These lemon cheesecake bars feature a buttery shortbread crust topped with a creamy, tangy lemon cheesecake filling. They're the perfect balance of sweet and tart, and are easy to make for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup cold unsalted butter, cubed
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides.
2. Make the crust: In a medium bowl, whisk together flour and powdered sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Press evenly into the prepared pan.
3. Bake crust for 15-18 minutes, until lightly golden. Let cool slightly.
4. Make the filling: In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined.
5. Pour filling over warm crust and spread evenly.
6. Bake for 20-25 minutes, until edges are set and center is slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
7. Using parchment overhang, lift bars from pan. Cut into 16 squares. Serve chilled or at room temperature.

Tips

• For extra lemon flavor, add a thin layer of lemon curd on top before chilling.
• Store leftovers in the refrigerator for up to 5 days.
• Bars can be frozen for up to 3 months; thaw in refrigerator before serving.

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