Lemon Cheesecake Bars (2024)

These creamy lemon cheesecake bars are a delightfully sweet treat. The perfect combination of a sweet buttery graham cracker crust blanketed with a velvety lemon cheesecake filling combined with the refreshing tanginess of lemon is irresistible.

Lemon Cheesecake Bars Ingredients

Substitutions And Additions

CRUST: Vanilla wafer crumbs or gingersnap cookie crumbs could be used as a substitute for the graham crackers in the crust.Just crush them up and use them as a 1:1 replacement.

BERRIES: Both raspberries and blueberries would be lovely additions to the recipe and would help to balance the tanginess of the lemon. Fold 1 cup of fresh berries into the filling before adding to the crust.

COCONUT: Shredded coconut would add a tropical crunch to these bars. Add some to the filling before pouring it onto the crust.

Or, if you don’t like the texture of shredded coconut but love the flavor, add a couple of drops of coconut extract to the mixture.

MEYER LEMONS: Meyer lemons have a slightly sweeter taste than regular lemons but can easily be used as a substitute in this recipe.

How To Make This Lemon Cheesecake Bars Recipe

Once you make the buttery shortbread crust, we will walk you through mixing up the creamy filling. Let’s get started.

For The Crust

STEP ONE: Preheat oven to 350°F and spray the bottom of a 9×13-inch baking pan with cooking spray.

STEP TWO: In a medium bowl, combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Stir until the mixture is completely combined.

STEP THREE: Press the crust mixture into the bottom of the prepared pan.

STEP FOUR: Bake in the preheated oven for 10 minutes.

STEP FIVE: Remove the baked crust from the oven and reduce the temperature to 325°F.

For the Filling

STEP ONE: In a medium-sized mixing bowl with an electric mixer on low speed, beat together the cream cheese, sugar, sour cream, vanilla, lemon juice, and lemon zest, just until well combined.

STEP TWO: Keep the mixer speed on low and add the eggs one at a time, mixing until the filling is completely incorporated.

STEP THREE:Evenly pour the cheesecake batter on top of the crust.

STEP FOUR: Drop the lemon curd by teaspoons on top of the filling. Use a knife, toothpick, or offset spatula to shallowly swirl the lemon curd, being careful not to swirl too deep.

STEP FIVE: Bake for 40 minutes in the 325°F oven.

STEP SIX: Remove the cheesecake from the oven and allow it to sit at room temperature for 1 hour.

Place the cheesecake in the refrigerator to chill for at least 2 hours before slicing and serving.

How To Serve

Serve this delicious dessert as an afternoon snack with a cold raspberry iced tea or homemade raspberry lemonade which would blend beautifully with the lemon flavor.

These easy lemon cheesecake bars with their swirled, decorative top would be a pretty addition to any potluck dessert table.

Top it off with a dollop of our whipped cream to make it presentation perfect.

If you enjoy lemon desserts, you’ll love our lemon brownies and lemon lava cake.

Storing These Cream Cheese And Lemon Bars

Whether you’re planning to enjoy them over a few days or save some for later, these storage tips will keep your cheesecake bars at their best.

IN THE FRIDGE: You can store these easy cheesecake bars covered in the refrigerator for up to 4 days. You can also make them ahead of time and keep them refrigerated until ready to serve.

IN THE FREEZER: You can also freeze the cheesecake for 3 months. Tightly cover the cheesecake in plastic wrap and then cover it in aluminum foil. Allow it to thaw before serving.

These lovely and indulgent lemon cheesecake bars with lemon curd swirls are a delightful blend of cookie crumbs and a lusciously smooth and creamy cheesecake filling. The best choice for the next summer potluck!

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