Description
These Lemon Cheesecake Bars offer a delightful combination of tangy lemon and creamy cheesecake atop a buttery graham cracker crust. Perfectly balanced with a sweet and zesty flavor, this easy-to-make dessert is ideal for any occasion and serves 12 generously sized bars.
Ingredients
Scale
Crust
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
Cheesecake Filling
- 3/4 cup granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 2 large eggs
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Toppings (optional)
- Whipped cream
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking both the crust and the cheesecake layer.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir thoroughly until the mixture is well combined and resembles wet sand.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a greased 9×9-inch baking pan, creating an even layer.
- Bake Crust: Place the pan in the oven and bake the crust for 8-10 minutes until it is slightly golden. Remove and let it cool while preparing the filling.
- Prepare Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup granulated sugar until the mixture is smooth and creamy, free of lumps.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure even distribution and smooth texture.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract until all ingredients are fully combined, enhancing the filling with fresh citrus notes.
- Assemble the Bars: Pour the cream cheese filling evenly over the cooled graham cracker crust, spreading it out gently for a uniform layer.
- Bake Cheesecake Bars: Bake the entire pan for 25-30 minutes. The center should be set but still have a slight jiggle when gently shaken—a sign it’s perfectly baked.
- Cool Completely: Remove from oven and allow the bars to cool thoroughly at room temperature, which helps prevent cracking and improves texture.
- Chill Bars: Refrigerate the cooled cheesecake bars for at least 2 hours to allow them to fully set and firm up, making slicing easier.
- Serve: Slice into 12 squares. Optionally, top each bar with whipped cream and lemon slices for an elegant presentation. Serve chilled and enjoy this refreshing dessert.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake; the center should still jiggle slightly when done to maintain a creamy texture.
- Refrigerate the bars for at least 2 hours before slicing to achieve clean cuts.
- Use fresh lemon juice and zest for the best citrus flavor.
- If preferred, substitute the graham cracker crust with digestive biscuits for a similar texture.
