Lemon Cheesecake Bars Recipe
These Easy Lemon Cheesecake Bars are a tangy and creamy treat that will tantalize your tastebuds and satisfy your sweet tooth!
Prep Time15 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: caramel apple cheesecake bars, dessert, lemon, lemon cheesecake bars, lemon cheesecake squares, lemon dessert, lemon squares
Servings: 12 servings
Sugar Cookie Crumble Topping:
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 stick 1/2 cup butter, softened
- 1/2 teaspoon kosher salt
- 2 teaspoons lemon juice
Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 sticks 1 cup butter, softened
- Pinch kosher salt
Cheesecake Filling:
- 3 8- ounce packages plain cream cheese, softened
- 1 cup organic cane sugar
- 4 large eggs
- 1 teaspoons vanilla extract
- Zest of 1 large lemon
- 1/3 cup lemon juice freshly squeezed
For the Crumble:
In a small bowl, combine all the crumble ingredients. Using a fork or two hands, cut the butter into the mixture. Stir to combine until all of the ingredients are well incorporated and crumbly. Refrigerate until ready to use.
3/4 cup granulated sugar, 1 1/4 cups all-purpose flour, 1 stick, 1/2 teaspoon kosher salt, 2 teaspoons lemon juice
For the Crust:
In a medium bowl, combine the flour, sugar, salt, and butter. Using a fork or a pastry blender cut the mixture together until smooth. Press the crust into a 9x13 baking pan lined with tin foil. Bake for 15 minutes or until lightly browned.
2 cups all-purpose flour, ½ cup granulated sugar, Pinch kosher salt, 2 sticks
For the Cheesecake Layer:
In a stand mixer fitted with a whisk attachment, beat the cream cheese with the sugar on medium speed until smooth. Add the eggs, 1 at a time, making sure to scrape down the sides. Add the vanilla, lemon zest, and lemon juice. Stir to combine. Pour the mixture over the warm crust.
3 8- ounce packages plain cream cheese, softened, 1 cup organic cane sugar, Zest of 1 large lemon, 4 large eggs, 1 teaspoons vanilla extract, 1/3 cup lemon juice
Break the crumble into small crumbles. Sprinkle it evenly over the cheesecake.
Bake 40-45 minutes, or until the filling is set and the crumble is golden.
Cool completely, and refrigerate overnight. Cut into bars.
Store covered in the fridge for up to 5 days.
Serving: 1serving | Calories: 491kcal | Carbohydrates: 67g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 298mg | Potassium: 140mg | Fiber: 1g | Sugar: 40g | Vitamin A: 841IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg