Description
These tangy and creamy Lemon Cheesecake Bars feature a buttery graham cracker crust topped with a luscious lemon-infused cheesecake filling. Perfectly balanced with fresh lemon juice and zest, these bars are baked until just set, chilled for a smooth texture, and garnished with powdered sugar and extra lemon zest for a bright finish. An ideal dessert for spring and summer gatherings or any time you crave a refreshing citrus treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Garnish
- Powdered sugar for dusting
- Lemon zest for garnish
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) and line a 9×9-inch baking dish with parchment paper, allowing an overhang on the sides for easy removal of the bars later.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly, then press the mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Bake the crust: Place the crust in the oven and bake for 8-10 minutes or until it turns golden brown. Remove from the oven and allow it to cool completely before adding the filling.
- Make the cheesecake filling: Using a large bowl, beat the softened cream cheese until smooth and creamy. Add 3/4 cup granulated sugar and mix until fully incorporated and smooth.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Stir in sour cream, lemon zest, fresh lemon juice, and vanilla extract until the filling is smooth and well combined.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, spreading it out evenly. Bake at 325°F (165°C) for 30-35 minutes, or until the center is mostly set but still has a slight jiggle.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours to allow the bars to fully set and develop the best texture.
- Serve: Use the parchment paper overhang to lift the chilled cheesecake out of the pan. Slice into 16 squares, dust with powdered sugar, and garnish with fresh lemon zest before serving.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Do not overbake; a slight jiggle in the center indicates perfect doneness for creamy texture.
- Refrigerating the bars for at least 2 hours is crucial to let the cheesecake set properly.
- Use fresh lemon juice and zest for the best bright and authentic lemon flavor.
- The parchment paper overhang makes it easy to remove the bars without damaging the crust.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
