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Easy Lemon Cheesecake Bars are filled with tangy lemon flavor. You’ll love the homemade graham cracker crust, creamy cheesecake, and lemon curd garnish.
Easy Lemon Cheesecake Bars
Boy was this cheesecake delicious! We loved the classic creamy cheesecake with tart lemon juice and zest. The addition of lemon curd and Cool Whip to the top made it a really pretty lemon dessert while also adding extra flavor– so good!
Fan of lemon desserts? You’ll also want to see our recipes for No Bake Lemon Lasagna, Lemon Brownies, and Lemon Cupcakes!
The Ingredients You’ll Need
Here’s what you’ll need to make the Easy Lemon Cheesecake Bars (the exact measurements and full recipe instructions are below in the printable recipe card):
- Finely crusted graham cracker crumbs – you can make these yourself by pulsing graham crackers in a food processor or blender, or buy the already prepared crumbs in the baking aisle at your local grocery store.
- Butter
- Cream cheese – use full-fat cream cheese
- Granulated sugar
- Eggs
- Fresh lemon zest
- Lemon juice
- Vanilla extract
- Whipped Cream – Use our Homemade Whipped Cream recipe or Cool Whip
- Lemon curd – find the best homemade lemon curd recipe here or use store-bought.
How To Make Lemon Cheesecake Bars
- Start out by mixing together finely crushed graham cracker crumbs, melted butter, and sugar.
- Press this mixture into an 8×8-inch baking pan lined with aluminum foil and sprayed with non-stick cooking spray.
- For the cheesecake filling, use an electric or stand mixer to beat the cream cheese and butter together until smooth. Add the eggs one at a time, mixing well between each addition. Gently stir in the lemon zest, lemon juice, and vanilla extract. Spread the cheesecake layer over the graham cracker crust.
- Bake the cheesecake at 350ºF for 22-25 minutes until it is set. Remove the cheesecake from the oven and let it cool to room temperature, then chill the cheesecake in the refrigerator for 2-3 hours.
- Lift the cheesecake out of the pan and cut it into 16 square bars.
- Garnishing the lemon cheesecake with lemon curd adds even more flavor! Use our Easy Homemade Lemon Curd Recipe that takes just 15 minutes to make, or you can use store-bought lemon curd.
- Add a dollop of Whipped Cream on top of the lemon curd. You can also add some fresh lemon zest for an extra pretty touch.
How to Store the Leftovers
Keep any leftover lemon cheesecake bars in the refrigerator in an airtight container for up to three days. They can also be stored in the freezer for up to three months.
More Lemon Bar Recipes
- Lemon Bars Recipe With Shortbread Crust
- Lemon Cookie Bars
- Lemon Chess Bars
- Blueberry Lemon Cheesecake Bars
- Strawberry Lemon Bars
Easy Lemon Cheesecake Bars
Easy Lemon Cheesecake Bars are filled with tangy lemon flavor times three: lemon zest, lemon juice, and lemon curd! You'll love the homemade graham cracker crust, creamy cheesecake, and lemon curd garnish on these lemon cheesecake squares!
Servings: 16
Ingredients
Graham Cracker Crust
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/4 cup butter melted
- 2 tablespoons granulated sugar
Cheesecake
- 16 ounces cream cheese softened (I used two 8-ounce packages)
- 1/2 cup granulated sugar
- 2 eggs
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Cool Whip and lemon curd for garnish
- Lemon curd
Instructions
- Preheat oven to 350F. Line an 8×8-inch baking pan with foil and spray with non-stick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press the mixture evenly into the foil-lined pan.
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until smooth. Add the eggs one at a time, mixing between each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Pour the cheesecake mixture over the prepared graham cracker crust.
- Bake the cheesecake at 350F for 22-25 minutes until the cheesecake is set. Remove from the oven and cool to room temperature, then cover the cheesecake with plastic wrap and chill in the refrigerator for 2-3 hours.
- Remove the cheesecake from the pan and cut into 16 square bars. Top with a dollop of lemon curd and Cool Whip. Serve chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 197kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 172mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 499IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 0.5mg
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