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Easy Lemon Cheesecake Bars

Delight in the refreshing taste of Easy Lemon Cheesecake Bars—rich, creamy, and bursting with zesty lemon flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Use gluten-free graham crackers for a gluten-free option.
  • 0.25 cups 1/4 cup unsalted butter, melted
For the filling
  • 2 cups 2 cups cream cheese, softened Ensure cream cheese is at room temperature for smooth filling.
  • 1 cups 1 cup granulated sugar
  • 3 large eggs 3 large eggs Use room temperature eggs for best results.
  • 0.25 cups 1/4 cup lemon juice Freshly squeezed lemon juice enhances flavor.
  • 1 tablespoon 1 tablespoon lemon zest Feel free to increase for more lemon flavor.
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
  2. In a large mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened, then press firmly into the bottom of the prepared pan.
Make the Filling
  1. In another bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
  2. Add the eggs one at a time, mixing well after each addition until fully incorporated.
  3. Stir in the lemon juice, lemon zest, and vanilla extract until all ingredients are fully combined.
  4. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are slightly puffed.
  2. Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before cutting into squares.

Notes

For serving, slice bars and serve chilled. Pair with fresh berries or a dusting of powdered sugar for added presentation. Can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months.