Lemon Cheesecake Bars

These Lemon Cheesecake Bars are a vibrant, creamy treat that only takes a few minutes to mix together. The lemon cheesecake bars are made with a buttery graham cracker crust, which holds a luxuriously creamy lemon cheesecake filling. The cheesecake filling is made using fresh lemon juice and zest for a more vibrant, natural flavor. These are the perfect handheld treat to enjoy for brunches, get togethers, or just to enjoy as a sweet treat after your dinner.

I’m a sucker for cheesecake, and if you make the treat handheld in bar form, you better grab one before I’m there, because I will have an easy time eating them all :). All kidding aside, I really do love cheesecake bars, because they are an easy handheld treat that you can enjoy at picnics, brunches, get togethers, or just as your sweet treat after dinner.

Remember that lemon party I talked about hosting for my family? Well these lemon cheesecake bars made the menu, and I am so glad they did. The cheesecake bars, aside from waiting for them to chill in the fridge for 4 hours, are incredibly easy to make. The bars don’t need a waterbath to bake, because they are thinner than traditional cheesecake and bake more evenly.

I used fresh lemon juice and zest to make these lemon cheesecake bars, which I highly recommend. It adds a bright, fresh, natural flavor to the cheesecake bars. These were the perfect sweet treat to enjoy after our lemon basil pasta and crunchy lemon parmesan salad for our lemon party. They were also a great contrast to the cool, tart lemon sorbet. My kids had so much fun having a themed dinner party, I’m already planning our next one. What should I do next?

Here’s what you will love about these lemon cheesecake bars

• Quick and easy to make – the lemon cheesecake bars only take 10-15 minutes total of hands on time. The rest of the time is spent baking and chilling in the fridge.
• Because this cheesecake is in bar form, it makes it a great treat to bring to picnics, get togethers, brunches or any special occasion. Of course, it’s also great to just enjoy as a sweet treat after dinner, or as a tasty afternoon snack.
• The vibrant, fresh lemon flavor is a classic flavor that is honestly good all year, but especially tasty during the warmer summer months.
• This cheesecake is incredibly creamy and will just melt in your mouth! I used a combination of sour cream and heavy cream, which helps contribute to a smoother, creamier consistency.

Here’s how to make these lemon cheesecake bars

MAKE THE CRUST

To begin making this cheesecake, you’ll start with the crust. You can either use a food processor or a large bowl and a spoon. Add the graham crackers and sugar. Stir to combine, or pulse in food processor to combine. Add in the melted butter and stir to combine until the crumbs are moistened.

Pour the graham cracker crust into a parchment paper lined 9×13 inch pan. Use the bottom of a glass to evenly press down the crust into the bottom of the dish. Bake in a 350F preheated oven for 7 minutes. Pre-baking the crust helps to prevent the crust from getting soggy. Remove from the oven and allow to cool while you make the cheesecake filling.

MAKE THE CHEESECAKE FILLING

Using either a stand mixer fitted with the paddle attachment or a large bowl and a handheld mixer, beat the cream cheese, sour cream and sugar until light and creamy. You may have to scrape down the bowl a few times in between beating the mixture.

Add in the lemon juice, zest and heavy cream and beat just until combined. Add in the eggs, one at a time, and mix just until combined. You can mix too much air into the cheesecake at this stage, which could cause the cheesecake to crack. Mixing the eggs in one at a time allows for the eggs to get fully incorporated, leading to a smoother batter.

Pour the batter into the cooled crust and smooth the top.

Bake in a 325F oven for 40-42 minutes. This cheesecake does not need a water bath, because the cheesecake bars are thinner than traditional cheesecake.

Allow the cheesecake to cool for 1 hour at room temperature, then place in the refrigerator for 4 hours to fully set. You can also refrigerate the cheesecake bars overnight. After 4 hours, place plastic wrap over the bars and allow to chill overnight.

Here are a few of my favorite cheesecakes

• Caramel Apple Cheesecake Bars
• Banana Pudding Cheesecake
• Baklava Cheesecake
• Blueberry Crumble Cheesecake

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.

You can also freeze these cheesecake bars. Allow to fully cool, then wrap in plastic wrap. Store in a freezer safe zip-top bag for up to 3 months.

Let me know what you thought!

If you make these Lemon Cheesecake Bars, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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