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lemon cheesecake bars
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5 from 2 votes

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
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: caramel apple cheesecake bars, dessert, lemon, lemon cheesecake bars, lemon cheesecake squares, lemon dessert, lemon squares
Servings: 12 servings
Author: Food Dolls

Ingredients

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

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.

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.

Nutrition

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