Creamy Lemon Cheesecake Bars
Indulge in the perfect blend of creamy, tangy, and sweet with these irresistible Creamy Lemon Cheesecake Bars! Featuring a buttery graham cracker crust and a luscious lemon-infused cheesecake filling, this dessert strikes a harmonious balance between bright citrus and velvety richness. Each bite is elevated with the zing of freshly squeezed lemon juice and finely grated lemon zest, creating a refreshing treat that melts in your mouth. Easy to prepare with just 20 minutes of hands-on time, these bars are ideal for any occasion, from casual gatherings to elegant dinner parties. Serve them chilled for the ultimate dessert experience that’s as refreshing as it is decadent.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 1 teaspoon vanilla extract
- 2 units large eggs
- 0.25 cup sour cream
Instructions
Preheat your oven to 325°F (163°C).
Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Use the back of a flat measuring cup to pack it tightly.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together using a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add the fresh lemon juice, lemon zest, vanilla extract, and sour cream to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing.
Pour the cheesecake batter onto the pre-baked crust, spreading it out evenly with a spatula.
Bake for 25-30 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed.
Remove from the oven and let the cheesecake bars cool completely at room temperature. Then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight, to set.
Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into 12 bars using a sharp knife, wiping the blade clean between cuts for neat edges.
Serve chilled and enjoy your Creamy Lemon Cheesecake Bars!
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.5 g | 385% | |
| Saturated Fat | 173.0 g | 865% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 131.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 739 mg | 57% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
