Easy Cheesecake Lemon Bars
Indulge in the perfect balance of creamy, tangy, and buttery flavors with these Easy Cheesecake Lemon Bars! Featuring a crisp, homemade shortbread crust topped with a luscious lemon-infused cheesecake layer, this dessert is a delightful twist on classic lemon bars. Made with fresh lemon juice, fragrant lemon zest, and velvety cream cheese, these bars deliver a burst of citrus freshness in every bite. Ready in just under an hour with a simple prep process, they’re an ideal treat for beginners and seasoned bakers alike. Perfect for spring gatherings, potlucks, or a refreshing after-dinner dessert, these lemon bars are guaranteed to impress. Serve chilled and dusted with powdered sugar for a bakery-worthy finish!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsalted butter
- 0.5 cup granulated sugar
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 0.33 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the all-purpose flour, 1/2 cup of granulated sugar, and 3/4 cup of unsalted butter (cubed). Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Press the shortbread mixture evenly into the prepared baking pan to form the crust. Bake in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together using a hand or stand mixer until smooth and creamy.
Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Then mix in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cheesecake lemon filling over the pre-baked crust, spreading it evenly with a spatula.
Bake in the preheated oven for about 20 minutes, or until the filling is set and no longer jiggles in the center.
Remove from the oven and let the bars cool completely in the pan. Once cooled, refrigerate for at least 2 hours or until fully chilled.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Cut into 12 squares or desired portions.
Before serving, dust the top with powdered sugar if desired. Enjoy your creamy, zesty cheesecake lemon bars!
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 375.3 g | 136% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 226.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 685 mg | 15% | |
*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.
