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Lemon Cheesecake Bars

Irresistible Lemon Cheesecake Bars

Creamy, tangy lemon cheesecake bars with a buttery graham cracker crust. Easy to make, no water bath required, and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time: 3 hours 3 hours
Total Time 3 hours 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust:
  • 1½ cups graham cracker crumbs about 10-12 full crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • Pinch of salt
For the Lemon Cheesecake Filling:
  • 16 oz 2 blocks cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • ⅓ cup fresh lemon juice about 2-3 lemons
  • 2 tablespoons lemon zest about 2 lemons
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt
For Topping Optional:
  • Powdered sugar for dusting
  • Fresh berries
  • Whipped cream

Equipment

  • 9x9-inch square baking pan
  • Parchment paper
  • Mixing bowls (medium and large)
  • Electric mixer (hand or stand mixer)
  • - Measuring cups and spoons
  • Microplane or zester
  • Citrus juicer
  • Rubber spatula
  • Sharp knife for cutting

Method
 

  1. Preheat oven to 350°F (175°C).
    Line a 9x9-inch baking pan with parchment paper, leaving 2-inch overhang on two sides for easy removal. Lightly grease the parchment.
  2. Combine crust ingredients: In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and salt until mixture resembles wet sand.
  3. Press into pan: Pour mixture into prepared pan and press firmly into an even layer using the bottom of a measuring cup or glass.
  4. Bake crust: Bake for 10 minutes until lightly golden and fragrant. Remove and let cool slightly while preparing filling. Reduce oven temperature to 325°F (165°C).
  5. Beat cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy.
  6. Add sugar: Add sugar and beat for another 1-2 minutes until well combined and creamy.
    Add eggs: Add eggs one at a time, beating well after each addition. Scrape down sides of bowl as needed.
  7. Add lemon and vanilla: Mix in fresh lemon juice, lemon zest, and vanilla extract until just combined.
  8. Add flour: Sprinkle flour and salt over mixture and beat on low speed until just incorporated. Don't overmix.
  9. Pour filling: Pour cheesecake filling over the pre-baked crust and smooth the top with a spatula.
  10. Bake: Bake at 325°F for 30-35 minutes, until edges are set but center still has a slight jiggle (about 2-inch diameter in the middle).
  11. Cool gradually: Turn off oven and crack the door open. Let bars cool in the oven for 15 minutes to prevent cracking.
  12. Cool completely: Remove from oven and cool to room temperature on a wire rack (about 1 hour).
  13. Refrigerate: Cover with plastic wrap and refrigerate for at least 3 hours or overnight for cleanest cuts and best texture.
  14. Cut and serve: Use parchment overhang to lift bars from pan. Cut into 16 squares using a sharp knife, wiping blade clean between cuts. Dust with powdered sugar before serving if desired.

Notes

Cream Cheese Temperature: This is crucial! Cold cream cheese creates lumps. Let it sit at room temperature for 1-2 hours, or cut into cubes and microwave in 10-second intervals until soft.
Fresh Lemon Juice: Always use fresh-squeezed lemon juice, never bottled. The flavor difference is dramatic.
Zesting Tip: Zest lemons before juicing them—it's much easier. Avoid the white pith as it's bitter.
Preventing Cracks: The gradual cooling method (turning off oven with door cracked) helps prevent surface cracks. Don't worry if you get a small crack—it's purely cosmetic!
Clean Cuts: For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between each cut.
Gluten-Free Option: Use gluten-free graham crackers or crushed gluten-free cookies for the crust.

Storage Instructions

Refrigerator: Store covered in an airtight container for up to 5 days.
Freezer: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in refrigerator overnight before serving.
Make-Ahead Tip: These bars taste even better the next day after flavors have melded. Perfect for preparing a day before your event!

Nutrition Information (Per Bar)

Estimated values - actual nutrition may vary
Calories: 245 kcal
Carbohydrates: 24g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 180mg
Fiber: 0.5g
Sugar: 18g
Vitamin C: 4mg
Calcium: 45mg