Lemony Cheesecake Bars
Brighten up any dessert table with these luscious Lemony Cheesecake Bars! Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with zesty lemon juice and aromatic lemon zest, these bars strike the perfect balance between tangy and sweet. With just a hint of vanilla and a dusting of powdered sugar, each bite is an irresistible burst of citrusy indulgence. Perfect for spring gatherings, brunches, or simply satisfying your cheesecake cravings, this easy-to-make recipe requires only 20 minutes of prep time and yields 12 perfectly portioned bars. Elevate your dessert game with this show-stopping treat that’s destined to be a crowd favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 0.25 cups granulated sugar
- 16 ounces cream cheese
- 0.75 cups granulated sugar
- 2 large eggs
- 0.25 cups lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons powdered sugar
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.
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a measuring cup to press it in tightly. Bake the crust for 8-10 minutes, then set it aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the lemon juice, lemon zest, vanilla extract, and flour until fully combined.
Pour the cheesecake batter evenly over the slightly cooled crust, spreading it out with a spatula to ensure an even layer.
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking as the cheesecake will continue to set as it cools.
Remove the pan from the oven and allow it to cool at room temperature for about 1 hour. Then refrigerate for at least 2 hours, or until fully chilled.
Once chilled, lift the cheesecake from the pan using the parchment paper overhang. Transfer to a cutting board and slice into 12 bars.
Dust the cheesecake bars lightly with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
4018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 278.0 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 620 mg | 48% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1125 mg | 24% | |
*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.
