Lemon Cheesecake Bars – Tangy, Sweet & Perfect for Dessert Lovers!
Indulge in these tangy, sweet Lemon Cheesecake Bars! A perfect blend of creamy lemon-infused filling and a buttery graham cracker crust, ideal for gatherings or personal treats. Rich, refreshing, and easy to prepare, these bars are a classic dessert with a zesty twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar (for filling)
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, allowing overhang.
- In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter until crumbs are evenly coated.
- Press the crust mixture into the pan, bake for 10 minutes, then let cool slightly.
- Beat cream cheese until smooth, gradually add 1 cup sugar, mixing well.
- Add eggs one at a time, mixing gently until smooth. Stir in lemon juice, zest, and vanilla.
- Pour batter over the crust, spread evenly, and bake for 30 minutes until center is set.
- Cool completely, refrigerate for 2+ hours, and slice with a sharp knife.
- Garnish with lemon zest before serving.
Notes
Ensure cream cheese is at room temp for smooth mixing.
Avoid overmixing to prevent cracks.
Use fresh lemons; bottled juice may affect flavor.
Chill thoroughly for clean slices.
Add poppy seeds or whipped cream for extra texture.
For gluten-free, use graham cracker crumbs labeled gluten-free.
Substitute half the cream cheese with Greek yogurt for a tangier flavor.
Avoid overmixing to prevent cracks.
Use fresh lemons; bottled juice may affect flavor.
Chill thoroughly for clean slices.
Add poppy seeds or whipped cream for extra texture.
For gluten-free, use graham cracker crumbs labeled gluten-free.
Substitute half the cream cheese with Greek yogurt for a tangier flavor.