Lemon Cheesecake Bars
These lemon cheesecake bars are made with just eight basic ingredients and don’t require a water bath. Everyone loves the buttery graham cracker crust and creamy lemon filling!
These bars are so much quicker and easier to make than traditional lemon cheesecake, but they have the same rich and creamy lemon cheesecake filling and buttery crust.
To create these lemon cheesecake bars, I scaled back the amount of filling in my cheesecake recipe by about half. Reducing the amount of filling and spreading it into an 8-inch baking dish rather than a deep springform pan means you can bake these cheesecake bars in a fraction of the time (and without a water bath!).
I also topped these bars with homemade whipped cream, but you could spread some lemon curd on top instead for double the lemon flavor!
Recipe Video
Ingredient Notes
Make sure to use full-fat ingredients for the richest, creamiest cheesecake bars. For a lump-free batter, bring the cream cheese, sour cream, and eggs to room temperature before starting the recipe.
Graham Crackers
You’ll need 1 ¼ cups of graham cracker crumbs to make the crust. You can either purchase pre-made crumbs or make them yourself by pulsing sheets of graham crackers in a food processor. If you crush your own, you’ll need about 10 full-sheets.
If you live outside of the US, digestive biscuits are a great alternative!
Cream Cheese
It’s best to use cream cheese sold in foil-wrapped bricks. The kind sold in tubs is too thin for making cheesecake and won’t work well.
Lemons
One medium lemon will usually give you about 2 tablespoons of fresh lemon juice and 2 to 3 teaspoons of lemon zest. I recommend buying at least two lemons, to make sure you have enough for the filling.
Tips For The Perfect Graham Cracker Crust
My homemade graham cracker crust is pretty foolproof, but there are a few things to keep in mind when crushing the graham crackers and assembling the crust.
- Use a food processor. This makes quick work of crushing the graham cracker sheets and creates a finer crumb than just using a rolling pin. (You can obviously skip this step if you buy crushed graham cracker crumbs.)
- Firmly pack the crust into the pan. The crust needs to be packed down firmly or else it can be a little crumbly after baking. I like to use the bottom of a measuring cup to really pack down the crust.
- Pre-bake the crust. This will prevent it from becoming soggy once the cheesecake filling is added and will make for a cleaner slice. I typically bake my crust for 10 minutes before pouring the filling on top.
Want to try a different crust? Feel free to swap out the graham cracker crust with the spiced gingersnap crust from my pumpkin cheesecake bar recipe!
How To Juice & Zest Your Lemons
Note: You want to start by zesting the lemons first because it’s nearly impossible to zest them after juicing.
To zest the lemons, start by rinsing them under tap water to remove any dirt or wax on the skin. Pat them dry with a kitchen towel or paper towels, then zest with a microplane (<<- this is the one I use!).
Once you reach the white part of the skin (also known as the pith), stop zesting! The pith can be very bitter and will affect the flavor of your cheesecake filling. You only want to zest the outer yellow part of the lemons for the best flavor.
After you’ve zested the lemons, you can go ahead and juice them. Before cutting the lemon in half, apply gentle pressure with the palm of your hand and roll it back and forth on the countertop a few times. This will help release more juice. Then, use a juicer or your hands to squeeze out the lemon juice.
How To Keep Your Cheesecake From Cracking
- Use room temperature ingredients. I know I mentioned this earlier, but room temperature ingredients are crucial to making a good cheesecake. If you need to bring your eggs to room temperature quickly, just place them in a bowl of warm water for 5 to 10 minutes. I also have a post on how to soften cream cheese quickly.
- Bake at a lower temperature. I always bake my cheesecakes at 325°F (163°C) to ensure that they bake slowly and more evenly. If you don’t already own an oven thermometer, I highly recommend using one to make sure your oven isn’t too hot.
- Don’t over mix the eggs. If you mix the eggs too much, it can incorporate more air into the filling, causing the bars to deflate and crack when they cool. To avoid this, lightly beat the eggs first, then gently mix them in.
- Don’t over bake the cheesecake. Over baking the cheesecake can cause it to dry out and crack. You will know the bars are done once the edges look set, but the center still has a little bit of a wobble to it.
Frequently Asked Questions
Yes! You can double this recipe and bake it in a 9×13-inch pan. You might need to increase the baking time slightly, but make sure to keep a close eye on them so they don’t over bake.
I don’t recommend baking these bars in a springform pan because they would turn out pretty thin. If you’d rather use a springform pan, you can use my lemon cheesecake recipe instead.
Absolutely! Feel free to swap out the lemon juice and zest with an equal amount of lime (or key lime) juice and zest.
Smooth, creamy, lemon cheesecake perfection!
If you try this recipe, don’t forget to leave a comment below to let me know how they turned out. Happy Baking!
Lemon Cheesecake Bar Recipe
Ingredients
Graham Cracker Crust
- 1 ¼ cups crushed graham cracker crumbs (150 grams)
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter melted & slightly cooled (70 grams)
Lemon Cheesecake Filling
- 16 ounces brick-style cream cheese softened to room temperature (452 grams; 2 blocks)
- ¼ cup full-fat sour cream or plain Greek yogurt (60 grams)
- ⅔ cup granulated sugar (135 grams)
- ½ teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (45 ml)
- 1 tablespoon freshly grated lemon zest about 1 medium lemon
- 2 large eggs at room temperature
Instructions
- To make the graham cracker crust: Preheat the oven to 325°F (163°C).
- Line an 8-inch square pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal, and set aside.
- Add the crushed graham cracker crumbs and granulated sugar to a large mixing bowl and stir well. Add the melted butter and mix until all of the graham cracker crumbs are moistened.1 ¼ cups crushed graham cracker crumbs,¼ cup granulated sugar,5 tablespoons unsalted butter
- Scoop the mixture into the prepared pan and firmly press it down into an even layer. I like to use the bottom of a measuring cup to help press the crust into the pan.
- Bake for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.
- Keep the oven temperature at 325°F (163°C).
- To make the lemon cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and sour cream on low-medium speed until smooth. Add the granulated sugar and vanilla extract and mix until well combined. Then, mix in the lemon juice and lemon zest until fully combined. If needed, stop and scrape down the sides of the bowl to make sure everything is well combined.16 ounces brick-style cream cheese,¼ cup full-fat sour cream or plain Greek yogurt,⅔ cup granulated sugar,½ teaspoon pure vanilla extract,3 tablespoons fresh lemon juice,1 tablespoon freshly grated lemon zest
- Add the eggs to a separate mixing bowl and lightly beat them. Pour the lightly beaten eggs into the cheesecake mixture and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is thoroughly mixed together.2 large eggs
- Pour the cheesecake filling on top of the graham cracker crust and smooth it out into one even layer.
- Bake for 35 to 40 minutes or until the filling is set around the edges and the center is just a little wobbly.
- Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Cover tightly and transfer to the fridge to chill for at least 4 to 5 hours or until the bars are thoroughly chilled and firm.
- Once the bars are chilled, lift them out of the pan using the overhang from the foil or parchment paper. Slice into bars and enjoy!
