Lemon Cheesecake Bars
If you’re looking for a delightful dessert that perfectly balances the tangy brightness of lemon with the creamy richness of cheesecake, look no further than these luscious Lemon Cheesecake Bars. They are the ideal treat for any occasion, whether it’s a summer picnic, a family gathering, or simply a sweet indulgence at home. With a buttery, cookie-based crust and a smooth, zesty filling, these bars are sure to impress everyone who takes a bite. Let’s dive into this refreshing recipe that will become a staple in your dessert repertoire!
What Sets This Recipe Apart
These Lemon Cheesecake Bars stand out due to their unique combination of flavors and textures. The base is made from crushed lemon sandwich cookies, providing a sweet, citrusy crunch that perfectly complements the creamy cheesecake filling. The filling is infused with fresh lemon juice and zest, delivering a bright, refreshing flavor that is both indulgent and light. Topped with a swirl of rich lemon curd, these bars are not only visually appealing but also pack a punch of lemony goodness that is hard to resist.
What You’ll Need
- 15 lemon sandwich cookies – crushed into crumbs for the crust
- 1 teaspoon lemon zest – for a burst of flavor in the crust
- 2 tablespoons unsalted butter – melted to bind the crust
- ¾ cup granulated sugar – for sweetness in the filling
- 2 teaspoons lemon zest – to enhance the cheesecake filling’s flavor
- 16 ounces cream cheese – softened to room temperature for a smooth texture
- 2 large eggs – at room temperature to ensure even mixing
- ¾ cup freshly squeezed lemon juice – for that fresh, zesty taste
- 1 teaspoon pure vanilla extract – to round out the flavors
- ½ cup lemon curd – for a decadent topping
Toolbox for This Recipe
- 9×9-inch baking pan – the perfect size for your bars
- Mixing bowls – for combining the crust and filling
- Electric mixer – to achieve a smooth and creamy filling
- Rubber spatula – great for scraping down the sides of the bowl
- Measuring cups and spoons – for accurate ingredient measurements
- Whisk – to mix the eggs and other filling ingredients
Lemon Cheesecake Bars — Do This Next
Step 1: Preheat Your Oven
Begin by preheating your oven to 325°F (160°C). This ensures that your bars bake evenly.
Step 2: Prepare the Crust
In a mixing bowl, combine the crushed lemon sandwich cookies, 1 teaspoon of lemon zest, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9×9-inch baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add in the granulated sugar and mix until well combined. Next, add the 2 teaspoons of lemon zest, eggs, lemon juice, and vanilla extract. Mix on medium speed until the mixture is creamy and smooth.
Step 4: Assemble and Bake
Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Once baked, turn off the oven and crack the door open, allowing the bars to cool slowly for about an hour.
Step 5: Chill and Serve
After the bars have cooled to room temperature, refrigerate them for at least 4 hours, or overnight for best results. Before serving, swirl the lemon curd over the top of the cheesecake layer for an elegant touch. Cut into squares and enjoy!
Swap Guide
- Cookies: If you can’t find lemon sandwich cookies, use graham crackers or vanilla wafers and add a bit of lemon zest to the crust mixture.
- Butter: Coconut oil can be used as a dairy-free alternative to unsalted butter.
- Cream Cheese: For a lighter option, consider using a low-fat cream cheese or a vegan cream cheese alternative.
- Lemon Juice: If fresh lemons aren’t available, bottled lemon juice can be used, but fresh is always best for flavor.
Watch Outs & How to Fix
When making Lemon Cheesecake Bars, there are a few things to keep an eye on:
- Overmixing: Be careful not to overmix the cheesecake filling, as this can incorporate too much air and lead to cracks.
- Cooling: Make sure to cool the bars slowly in the oven to prevent cracking. A sudden temperature change can affect the texture.
- Setting: If your bars don’t set properly, they may need more time in the refrigerator to firm up.
Shelf Life & Storage
These Lemon Cheesecake Bars can be stored in the refrigerator for up to one week. To keep them fresh, cover them tightly with plastic wrap or store them in an airtight container. They can also be frozen for up to three months. Just make sure to wrap them well in plastic wrap and aluminum foil before placing them in the freezer.
Helpful Q&A
Can I make these bars ahead of time?
Absolutely! These bars are perfect for making in advance. Just ensure they are well-covered in the refrigerator and they will hold up nicely for a couple of days.
What if I don’t have lemon curd?
If you don’t have lemon curd on hand, you can simply omit it or substitute with a thin layer of whipped cream or additional lemon zest on top.
Can I use a different flavor of cookies for the crust?
Yes! While lemon sandwich cookies provide a nice flavor, you can experiment with other flavored cookies such as vanilla or even chocolate for a unique twist.
How do I know when the cheesecake bars are done baking?
When the edges are set and the center has a slight jiggle, your bars are done. They will continue to set as they cool, so don’t worry if they seem a bit soft in the middle right out of the oven.
Wrap-Up
These Lemon Cheesecake Bars are a delightful combination of tangy, creamy, and sweet flavors that will surely brighten any day. With their simple ingredients and straightforward steps, you’ll find yourself making these bars time and time again. They are perfect for sharing with friends and family or simply enjoying as a well-deserved treat after a long day. The zesty lemon flavor shines through, making each bite a refreshing experience. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!
Lemon Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed lemon sandwich cookies, 1 teaspoon of lemon zest, and melted butter. Press firmly into the bottom of a greased 9x9-inch baking pan. Bake for 10 minutes, then let cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix well. Add 2 teaspoons of lemon zest, eggs, lemon juice, and vanilla extract. Mix until creamy.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 25-30 minutes until the edges are set and the center is slightly jiggly. Cool in the oven with the door cracked for about an hour.
- Refrigerate for at least 4 hours or overnight. Before serving, swirl lemon curd on top, cut into squares, and enjoy!
Notes
- For a twist, use graham crackers or vanilla wafers instead of lemon cookies.
- Chill the bars overnight for the best texture.
- Store in an airtight container for up to a week in the refrigerator.
