Cheesecake Lemon Bars
These Cheesecake Lemon Bars are ultra creamy, packed with fresh lemon flavor, and made with a buttery graham cracker crust.
Equipment
- 8x8 Baking Pan
- Mixing Bowl
- silicone spatula
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
Filling
- 16 ounces cream cheese softened to room temperature
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten, at room temperature
- confectioners’ sugar for dusting, optional
Instructions
Make the Crust
- Preheat oven to 350ºF. Line an 8×8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
- Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand.
- Press it into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool while making the filling.
Make the Filling
- Reduce the oven temperature to 300ºF.
- Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined.
- Add the lemon zest, lemon juice, and vanilla. Beat until combined. Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
- Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly.
- Leave cheesecake in pan to cool completely then refrigerate for at least 8 hours.
- Lift the foil out of the pan and cut the cheesecake into squares. Dust with confectioner’s sugar if desired.
Notes
This recipe is a great alternative to making a full cheesecake.
Nutrition
Serving: 1squareCalories: 210kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 70mgSugar: 10gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg
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