Lemon Cheesecake Bars: a decadent, zesty treat for any occasion
Lemon cheesecake bars have it all. From a buttery, tender crust to the decadent cheesecake layer topped off with a bright, lemony topping, each bite is absolutely divine. Lemon cheesecake bars are ideal for parties, potlucks, and picnics but make a great midday snack with a cup of tea or coffee or a sweet treat for a packed lunch.
They're simple to make, have the perfect balance between tangy and sweet, and are so tasty, you'll be making lemon cheesecake bars regularly.
Tips for Making the Best Lemon Cheesecake Bars
Lemon cheesecake bars can be served slightly chilled or at room temperature.
Use freshly squeezed lemon juice for your lemon cheesecake bars. This will give them the best flavor.
Make your lemon cheesecake bars gluten-free by swapping out the all-purpose flour for your preferred gluten-free option.
How to Store Lemon Cheesecake Bars
Keep your lemon cheesecake bars in an airtight container in the fridge for up to 3 days. Frozen cheesecake bars will last for up to 3 months. For best results, place a piece of parchment paper in between the layers so they don't stick together.
How to Make Lemon Cheesecake Bars
For the crust
Preheat the oven to 325F. Place the butter, flour, sugar, and salt into a food processor. Pulse until the ingredients take on a coarse texture.
Preheat the oven to 325F. Place the butter, flour, sugar, and salt into a food processor. Pulse until the ingredients take on a coarse texture.
Gently but firmly press the flour mixture into a baking dish.
Gently but firmly press the flour mixture into a baking dish.
Bake for 12 to 13 minutes, then remove from the oven.
Bake for 12 to 13 minutes, then remove from the oven.
For the cheesecake
In a large bowl, beat the cream cheese and sugar until smooth.
In a large bowl, beat the cream cheese and sugar until smooth.
Beat in egg, lemon juice, and vanilla extract.
Beat in egg, lemon juice, and vanilla extract.
Pour the milk.
Pour the milk.
Pour the cheesecake mixture over the crust.
Pour the cheesecake mixture over the crust.
Bake for 15 minutes, then lower the heat to 300F.
Bake for 15 minutes, then lower the heat to 300F.
For the lemon layer
In a second large bowl, beat the eggs, sugar, lemon juice, lemon zest, and flour until well-combined.
In a second large bowl, beat the eggs, sugar, lemon juice, lemon zest, and flour until well-combined.
Assembling and Baking Lemon Cheesecake Bars
Slowly pour the lemon mixture over the cheesecake layer.
Slowly pour the lemon mixture over the cheesecake layer.
Bake for 25 to 30 minutes, then remove from the oven and cool to room temperature.
Bake for 25 to 30 minutes, then remove from the oven and cool to room temperature.
Place in the fridge and chill for 3 hours. Dust with confectioner's sugar.
Place in the fridge and chill for 3 hours. Dust with confectioner's sugar.
Slice, serve and enjoy!
Slice, serve and enjoy!
Notes
Use a 9×13-inch baking dish to make your cheesecake bars.
