Easy Lemon Cheesecake Bars

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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

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!

You’ll also want to see our recipe for No Bake Lemon Lasagna, Banana Cream Cheesecake Bars, and Instant Pot Tiramisu Cheesecake.

The Ingredients

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
  • Cool Whip
  • Lemon curd – find the best homemade lemon curd recipe here.
ingredients to make Easy Lemon Cheesecake Bars

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 foil and sprayed with non-stick cooking spray.

pressing graham crackers into a square pan lined with foil

Use an electric 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 mixture over the graham cracker crust.

spreading cheesecake batter 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.

cutting the lemon cheesecake into square bars

Garnishing the lemon cheesecake with lemon curd adds even more flavor! We used Dickinson’s Lemon Curd and found it in the baking aisle near the pie fillings.

Dickinson's Lemon Curd

Add a dollop of Cool Whip on top of the lemon curd. You can also add some fresh lemon zest for an extra pretty touch.

Easy Lemon Cheesecake Bars on a white platter with a flower print napkin

How to Store the Leftovers

Keep any leftover cheesecake in the refrigerator in an airtight container for up to three days.

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Lemon Cheesecake Bars on a plate with lemon curd garnish.
5 from 1 vote

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
Prep: 30 mins
Cook: 25 mins
Chill Time: 3 hrs
Total: 3 hrs 55 mins

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.

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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Easy Lemon Cheesecake Bars on Pinterest

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