Lemon Cheesecake Bars: A Delicious Baking Delight
A cookie crust, tangy cheesecake, and a swirl of lemon curd make these lemon cheesecake bars a dream come true. Take these to your next potluck and watch them disappear in no time!
As someone who loves cheesecake, it’s only natural that I want to bring cheesecake to every event I attend. However, traditional cheesecakes aren’t the easiest to share at potlucks or cookouts. That’s where cheesecake bars come in; they are much easier to cut and serve to a group. When I tested these lemon cheesecake bars at some cookouts, they were an absolute hit!
The combination of lemon and cream cheese is a personal favorite of mine, whether it’s in mini lemon cheesecakes, layered lemon desserts, or even lemon cream cheese frosting. These lemon cheesecake bars have quickly become one of my go-to recipes.
So bake these up and bring them along to your next potluck, tailgate, or game night—you’ll be the favorite guest!
Bright and Tangy Lemon Cheesecake Bars
These bars take everything delightful about my classic lemon cheesecake and transform it into a portable treat. They start with a crust made from lemon sandwich cookies and a hint of lemon zest. The rich cheesecake filling is infused with lemon juice and zest, swirled with lemon curd that creates delicious pockets of flavor throughout the bars.
The result is a lovely balance of tangy cream cheese, bright lemon, and just a touch of sweetness from the crust.
How to Make Lemon Cheesecake Bars
Ingredients You’ll Need
These lemon cheesecake bars come together with a cookie crust topped with a creamy lemon-infused cheesecake filling. For the crust, you will need:
- 15 lemon sandwich cookies, crushed into crumbs
- 1 teaspoon lemon zest
- 2 tablespoons melted unsalted butter
If lemon sandwich cookies are unavailable, feel free to substitute with vanilla sandwich cookies.
For the filling, gather:
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest
- 16 ounces room-temperature cream cheese
- 2 large eggs, at room temperature
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup lemon curd
Ensure the cream cheese and eggs are at room temperature for the smoothest filling. If forgotten, check out tips on how to quickly soften cream cheese.
Making This Recipe
To start, preheat your oven to 325°F and line an 8×8-inch baking pan with aluminum foil, allowing an overhang for easy removal later. Spray the foil with non-stick cooking spray.
For the crust, combine the cookie crumbs, lemon zest, and melted butter in a bowl. Press this mixture into the bottom of the prepared pan.
Bake the crust for 10 minutes and then set it aside while preparing the filling.
In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to mix until the sugar is fragrant and moist. Add the room-temperature cream cheese and beat with a mixer at medium-high speed until smooth, around 2-3 minutes.
Next, add the eggs one at a time, mixing well after each addition. Scrape down the bowl as necessary. Once mixed, incorporate the lemon juice and vanilla until thoroughly blended.
Pour the cheesecake batter over the baked crust. Spoon dollops of lemon curd on top and swirl it into the cheesecake filling using a chopstick or skewer.
Bake the bars for 45-50 minutes, until the edges are set but the center remains slightly jiggly. Turn off the oven and crack the door open, allowing them to cool for 30 minutes in the oven. Then transfer the pan to a wire rack to cool completely.
Once cooled, cover the bars and refrigerate for at least three hours (or up to 24 hours) before slicing.
Storage and Freezing Tips
Store sliced bars in an airtight container in the refrigerator for up to three days. If stacking, separate layers with parchment paper. For long-term storage, these bars can be frozen for up to one month. Wrap each slice in plastic wrap and then foil, and freeze in an airtight container. To enjoy, thaw overnight in the refrigerator or allow to sit at room temperature for two hours.
