Indulge in the zesty charm of these Lemon Cheesecake Bars, a delightful dessert that perfectly blends tangy lemon flavors with creamy cheesecake richness. Each bite offers a harmonious balance of sweet and tart, making it a refreshing treat for any occasion.
The buttery graham cracker crust provides a crunchy foundation, while the luscious lemon cheesecake filling and glossy lemon pie topping add layers of irresistible flavors. Whether for a family gathering or a casual snack, these bars promise to brighten your day with their vibrant taste.
- The combination of creamy cheesecake and tangy lemon is refreshingly delicious.
- Easy to prepare with simple ingredients you likely already have on hand.
- The lemon pie topping adds a beautiful glossy finish and extra burst of flavor.
- Perfectly portioned bars ideal for sharing or serving at parties.
Ingredients
- Graham Cracker Crumbs: Finely crushed graham crackers provide a buttery, crunchy base for the crust.
- Butter, Melted: Adds richness and helps bind the crust ingredients together for a sturdy foundation.
- Sugar (for crust): Sweetens the crust slightly, balancing the tartness of the lemon.
- Cream Cheese, Softened: The creamy heart of the cheesecake layer, contributing smoothness and tang.
- Sugar (for filling): Sweetens the cheesecake filling for a perfectly balanced flavor.
- Sour Cream: Adds a slight tang and lends a silky texture to the cheesecake filling.
- Vanilla Extract: Enhances the overall flavor profile with warm, aromatic notes.
- Lemon Extract: Provides a concentrated lemon flavor, intensifying the citrus taste.
- Large Eggs: Bind the cheesecake filling while helping it set with a creamy consistency.
- Lemon Pie Filling: A luscious, glossy topping that adds a bright, sweet lemon layer to finish.
Instructions
- Preheat the Oven
-
Set your oven to 350°F to ensure it reaches the perfect temperature for baking the crust and cheesecake filling evenly.
- Make the Graham Cracker Crust
-
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand. Press firmly into a 13×9 inch baking dish to form an even layer. This crust provides a buttery, crunchy base that holds the creamy cheesecake filling perfectly.
- Prepare the Lemon Cheesecake Filling
-
In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth, about 2 to 3 minutes. This step ensures a creamy, lump-free filling. Next, blend in sour cream, vanilla extract, and lemon extract until combined for rich, layered flavor.
- Add the Eggs
-
Beat in the eggs one at a time on low speed, mixing just until blended to avoid incorporating too much air. This helps the cheesecake set properly with a smooth, creamy texture without cracking.
- Bake the Cheesecake Bars
-
Pour the cheesecake mixture over the prepared crust, smoothing the top. Bake for 45 to 50 minutes, or until the center is nearly set but still slightly jiggly. This slight jiggle ensures the bars remain creamy once cooled.
- Cool and Refrigerate
-
Remove the bars from the oven and allow to cool at room temperature. Then, refrigerate for at least 4 hours or overnight to let the cheesecake fully set and develop its flavor.
- Add Lemon Pie Filling Before Serving
-
Spread the lemon pie filling evenly over the chilled cheesecake bars just before serving. The glossy topping adds a bright burst of lemon flavor and an attractive finish.
- Optional Garnishes
-
Top with whipped cream and thin lemon slices to enhance presentation and add extra creaminess and fresh citrus aroma.
- Ensure the cream cheese is fully softened to prevent lumps in the filling.
- Do not overbake; the center should remain slightly jiggly to avoid dryness.
- Allow sufficient chilling time for the bars to set properly before slicing.
- Use a sharp knife warmed in hot water for clean, smooth cuts.
Storage Tips
Store leftover lemon cheesecake bars in an airtight container in the refrigerator for up to 4 days to maintain freshness. These bars can also be frozen for up to 2 months; thaw overnight in the fridge before serving.
Serving Suggestions
Serve chilled lemon cheesecake bars on their own or paired with a dollop of whipped cream and fresh berries. They make a perfect finish to a summer meal or a lovely treat with afternoon tea or coffee.
- Use full-fat cream cheese and sour cream for the creamiest texture and richest taste.
- Press the crust firmly into the pan to prevent crumbling when slicing.
- For extra tartness, zest fresh lemon and add 1-2 teaspoons into the filling mixture.
- Chill the bars overnight to allow flavors to meld and textures to firm up perfectly.
FAQs
- Can I use regular lemon juice instead of lemon extract?
-
Yes, but reduce sour cream slightly and consider adding a bit more sugar to balance acidity, as fresh lemon juice is more potent and watery than extract.
- What can I substitute for graham cracker crumbs?
-
You can substitute digestive biscuits or vanilla wafer crumbs for a different but still delicious crust.
- How do I prevent cracks in my cheesecake?
-
Mix eggs gently, bake in a consistent temperature, and avoid overbaking to keep the cheesecake smooth and crack-free.
- Can I make these bars ahead of time?
-
Absolutely! Prepare them the day before to allow adequate chilling time for the best texture and flavor.
- Is it necessary to add the lemon pie filling topping?
-
The topping adds a lovely flavor and texture contrast but can be omitted or replaced with lemon curd for a different twist.
- How do I store leftover lemon cheesecake bars?
-
Keep them covered tightly in the refrigerator for up to 4 days or freeze for longer storage.
Lemon Cheesecake Bars
Equipment
- 1 medium bowl for mixing crust
- 1 large bowl for mixing cheesecake filling
- 1 13 x 9 inch baking dish to bake bars
- 1 hand mixer or stand mixer to beat ingredients
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
- 21- ounce can lemon pie filling
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar; mix well.
- Press the mixture evenly into the bottom of a 13 x 9 inch baking dish.
- In a large bowl, beat the softened cream cheese and sugar together until smooth, about 2-3 minutes.
- Add sour cream, vanilla extract, and lemon extract; beat until combined.
- Add the eggs one at a time, mixing on low speed until just blended after each addition.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake for 45-50 minutes, until the center is almost set but still slightly jiggly.
- Remove from oven and allow to cool to room temperature.
- Refrigerate the bars for at least 4 hours or overnight.
- Before serving, spread lemon pie filling evenly over the cheesecake bars.
- Optionally, garnish with whipped cream and lemon slices.
Notes
- Use room temperature cream cheese for smooth filling.
- Chilling overnight enhances flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Whipped cream garnish adds extra creaminess.
