Lemony Cheescake Bars
Brighten your dessert table with these irresistible Lemony Cheesecake Bars, a perfect blend of creamy indulgence and refreshing citrus zest. Featuring a buttery graham cracker crust and a luxurious cream cheese filling infused with freshly squeezed lemon juice and zest, these bars strike the ideal balance between tangy and sweet. Effortlessly prepared in just 20 minutes of hands-on time, they bake to dreamy perfection with a lightly set center for that classic cheesecake texture. Finished with a dusting of powdered sugar, they’re a crowd-pleasing treat perfect for everything from summer gatherings to festive occasions. These zesty cheesecake bars are sure to become your go-to for an easy yet elegant dessert!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 2 large eggs
- 0.25 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Use the bottom of a flat cup or measuring cup to press it down evenly. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed. Be careful not to overmix.
Pour the cheesecake filling over the slightly cooled crust. Spread it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center still has a slight jiggle.
Remove from the oven and allow the cheesecake bars to cool completely in the pan at room temperature, about 1 hour.
Transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight, to set completely.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 bars with a sharp knife, wiping the knife clean between cuts.
Dust the bars with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.5 g | 357% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 370.5 g | 135% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 260.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 790 mg | 61% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 969 mg | 21% | |
*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.
