Lemon Cheesecake Bar Recipe
These rich and creamy lemon cheesecake bars come together with just a few simple ingredients and no water bath!
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!
Video
Notes
Storage Instructions: Bars may be stored in an airtight container in the fridge for up to 5 days.
Freezing Instructions: Freeze in a large freezer bag/freezer-safe storage container for up to 3 months. Thaw overnight in the fridge.