There’s nothing like the zesty brightness of lemons paired with the creamy richness of cheesecake. These Easy Lemon Cheesecake Bars with a Buttery Crust are the perfect treat for spring gatherings, summer picnics, or whenever you need a pop of sunshine in dessert form. 🏖️
I first made these lemon cheesecake bars for a family brunch, and let me tell you, they vanished within minutes. The buttery crust melts in your mouth, the tangy lemon cheesecake is perfectly balanced, and the whole thing is just the right amount of sweet. Bonus? They’re ridiculously easy to make!
Why You’ll Love This Recipe
- Easy to make: No need for a water bath or fancy equipment!
- Bright and tangy: The lemon flavor is perfectly balanced with creamy cheesecake.
- Pin-worthy presentation: These bars slice beautifully and are easy to decorate.
Whether you’re baking for a crowd or just treating yourself, these lemon cheesecake bars are sure to impress.
Ingredients for Lemon Cheesecake Bars
For the Buttery Crust:
- 1 1/2 cups graham cracker crumbs (digestive biscuits work too!)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Toppings:
- Powdered sugar dusting
- Thin lemon slices or lemon zest curls
- Fresh berries for a pop of color
Step-by-Step Instructions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 8-10 minutes or until lightly golden. Let it cool while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Bake for 25-30 minutes, or until the center is just set and slightly jiggly. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours (overnight is best!) to set.
Step 4: Slice and Serve
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into clean squares using a sharp knife, wiping the blade between cuts for perfect edges. Add your favorite toppings and enjoy!
Pro Tips and Variations
- Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature for a silky-smooth filling.
- Don’t skip the parchment paper: It makes removing and slicing the bars so much easier.
- Get creative: Swap the lemon for lime for a tropical twist, or add a drizzle of white chocolate for extra indulgence.
Serving and Storage Suggestions
These lemon cheesecake bars are best served chilled. They’re perfect for spring brunches, Easter celebrations, or as a refreshing summer dessert. Pair them with a cup of tea or a sparkling lemonade for a truly dreamy combo.
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the bars (without toppings) for up to 3 months. Just thaw in the fridge overnight before serving.
Pinterest-Worthy Styling Tips
Want your lemon cheesecake bars to shine on Pinterest? Here’s how to style them like a pro:
- Garnish smartly: Add a dusting of powdered sugar, a sprinkle of lemon zest, or a berry on top of each square.
- Use a clean background: A white or pastel plate makes the vibrant yellow pop.
- Natural light is key: Shoot near a window during the day for soft, flattering lighting.
- Play with props: Add fresh lemon slices or a linen napkin for a cozy, inviting vibe.
Don’t forget to pin this recipe and share your creations with me! Tag me on social media so I can see your beautiful lemon cheesecake bars. 🍋✨
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice can have a slightly artificial taste, but it will work in a pinch.
Can I make these bars gluten-free?
Yes! Simply use gluten-free graham crackers for the crust. The filling is naturally gluten-free.
What if I don’t have sour cream?
You can substitute Greek yogurt for sour cream. It adds the same tangy richness with a slightly lighter texture.
Ready to bake? These Easy Lemon Cheesecake Bars with Buttery Crust are calling your name. Pin this recipe now and let’s get baking! 🍋💕