Lemon Cheesecake Bars

The most delicious and creamy lemon cheesecake bars. A buttery shortbread crust with a cheesecake and lemon layer. Dusted with powdered sugar, these are the perfect dessert!

lemon cheesecake bars on a tray.

First of all, Happy Mother’s Day! I am so grateful to be a mom to my three kiddos and thankful for my mom in my life! I think that you come to an even better appreciation for your mom when you become one yourself. Geez, it is hard work! I am always so tired at the end of each day but being a mom is the most rewarding thing. I have so much love for my kiddos and I am so proud to be their mom. They make every day so worth it!

What better way to celebrate Mother’s Day and spring than with some amazing Lemon Cheesecake Bars? I am a huge lemon lover, but I think even the non lemon lover would love these bars! My cousin brought these to a gathering and they were the talk of the party. They quickly disappeared and were the talk of the party. I couldn’t wait to make them for myself!

Areal view of lemon cheesecake bar with powdered sugar.

They turned out just as amazing as I remembered them being. They have a buttery shortbread crust on the bottom. The crust is followed by a lemon cheesecake layer and a lemon layer on top! This is the ultimate lemon lover dessert. But I think that these became my favorite because of the creamy cheesecake layer.

They quickly disappeared at our house and I know that you will love them too!

Stack of lemon bars.

Lemon Cheesecake Bars

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Author Alyssa Rivers
Servings 12 Bars

The most delicious and creamy lemon cheesecake bars. A buttery shortbread crust with a cheesecake and lemon layer. Dusted with powdered sugar, these are the perfect dessert!

Course Dessert
Cuisine American
Keyword cheesecake bars, lemon cheesecake bars

Ingredients

Crust layer:

  • ¾ cup butter cold
  • 2 cups flour
  • ½ cup light brown sugar packed
  • ¼ tsp. salt

Cheesecake layer:

  • 8 oz. cream cheese softened
  • ½ cup sugar
  • 1 egg
  • 2 Tbsp. milk
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla

Lemon Layer:

  • 4 large eggs
  • cups sugar
  • 1/2 cup lemon juice
  • zest of one lemon
  • cup flour

Instructions

To make the crust:

  1. Preheat oven to 325 degrees. In a food processor or blender, combine cold butter, flour, brown sugar and salt. Pulse until it is incorporated and the pieces are tiny and course.

  2. Press into the bottom of a 9x13 inch pan and bake for 12 minutes. Remove from oven.

To make the cheesecake layer:

  1. Combine cream cheese, and sugar. Beat until smooth and creamy. Add the egg, milk, lemon juice, and vanilla. Pour cheesecake over warm crust and bake for 15 minutes. Remove and reduce oven to 300 degrees.

To make the Lemon Layer:

  1. Whisk together eggs, sugar, lemon juice, lemon zest and flour until combined. Pour CAREFULLY over the warm cheesecake layer. If you pour too fast the cheesecake layer will lift. If it does lift a little, (mine did) it is ok! It will still taste amazing.

  2. Bake for an additional 25-30 minutes until lemon layer is set. Remove from the oven and let cool. You can refrigerate for 3 hours and serve cold if desired. I think that way is best. Sprinkle powdered sugar on top and enjoy!
Nutrition Facts
Lemon Cheesecake Bars
Amount Per Serving
Calories 450 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 120mg40%
Sodium 232mg10%
Potassium 107mg3%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 43g48%
Protein 6g12%
Vitamin A 707IU14%
Vitamin C 4mg5%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Brownies and BarsChocolate

Comments

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  1. Amazing recipe! This is a go-to of mine and always popular with family, friends and coworkers. Quick tip for working with cold butter – try grating it!

  2. These are my favorite hands down!
    Do you think I could make them in a spring form pan for a prettier presentation for Thanksgiving?

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