Easy Lemon Cheesecake Bars
Easy Lemon Cheesecake Bars are filled with tangy lemon flavor. You'll love the homemade graham cracker crust, creamy cheesecake, and lemon curd garnish.
Graham Cracker Crust
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/4 cup butter melted
- 2 tablespoons granulated sugar
- 2 8-ounce packages cream cheese softened
- 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
Preheat oven to 350F. Line an 8x8-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.