Description
Delight in these tangy and creamy Lemon Cheesecake Bars, featuring a buttery graham cracker crust and a luscious lemon-infused cheesecake filling. Perfectly balanced with zesty lemon juice and smooth cream cheese, topped with whipped cream and fresh lemon slices for a bright, refreshing dessert.
Ingredients
Scale
Crust
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
Filling
- 2 (8-ounce) packages of cream cheese, softened
- 2 large eggs
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Topping
- Whipped cream
- Lemon slices
Instructions
- Preheat Oven: Set your oven to 325°F (165°C) to ensure it is at the correct temperature for baking the cheesecake bars.
- Prepare Crust Mixture: In a medium bowl, mix graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter thoroughly until combined into a crumbly mixture.
- Form Crust: Press this mixture evenly into the bottom of a greased 9×9-inch baking pan to create a firm, even crust layer.
- Bake Crust: Bake the crust for 8-10 minutes until it turns slightly golden, then remove it from the oven and allow it to cool.
- Beat Cream Cheese: Using a large bowl, beat the softened cream cheese with the remaining 3/4 cup granulated sugar until the mixture is smooth and creamy, free of lumps.
- Add Eggs: Incorporate the two eggs one at a time into the cream cheese mixture, beating well after each addition to fully combine.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract until evenly mixed into the filling.
- Assemble Filling: Pour the creamy lemon filling over the cooled crust, spreading it out to cover the entire surface uniformly.
- Bake Filling: Bake the assembled cheesecake bars for 25-30 minutes until the center is set and only slightly jiggles when gently shaken, indicating it’s done but still creamy.
- Cool Down: Let the bars cool completely in the pan at room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up properly.
- Slice and Garnish: After chilling, cut the dessert into bars and optionally top each square with whipped cream and lemon slices for a decorative and tasty finish.
- Serve: Serve the lemon cheesecake bars chilled to enjoy the perfect balance of creamy texture and bright lemon flavor.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- For extra zest, add more lemon zest or juice according to taste.
- Use fresh lemon juice instead of bottled for the best flavor.
- Refrigerate bars for at least 2 hours or overnight for a firmer texture.
- Graham cracker crust can be substituted with digestive biscuits if preferred.
