Lemon Cheesecake Bars

These lemon cheesecake bars are perfectly tangy and sweet with a buttery graham cracker crust. They’re perfect for a spring or summer time dessert! 

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You guys, its almost really summer – I know the first day of summer is a couple weeks away, but it always feels like summer starts around the end of may. Memorial day is just around the corner and school is probably ending in a week or two too. And that means summer and summer means…? It means I really want to be outside all the time, work on my tan, take a trip to the beach, enjoy picnics in the park and eat summery foods. Right?

Summery foods mean lemonade, and watermelon, and ice cream, and popsicles and these cheesecake bars. These lemon cheesecake bars are perfectly light, lemony and so good. I shared these lemon cheesecake bars a couple months ago over on SomewhatSimple and they are so good I just had to share them here with you too!

Cheesecake usually has a little bit of lemon juice to keep it nice and tangy anyway, but this cheesecake has extra juice and lemon zest to make it extra lemony and delicious. Its made with a buttery graham cracker crust that is topped with the creamiest lemon cheesecake. The cheesecake is perfectly tangy, and sweet. And its so good topped with a quick homemade whipped cream. Fresh berries would be great too!

Lemon Cheesecake Bars

These lemon cheesecake bars are perfectly tangy and sweet with a buttery graham cracker crust. They're perfect for a spring or summer time dessert!

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 9 -12

Ingredients

For the Crust:

• 8 graham cracker sheets (or 16 squares)
• 2 TBS sugar
• 3 TBS butter (melted)

For the Lemon Cheesecake Filling:

• 16 oz cream cheese (softened)
• 1 large egg
• 1 TBS flour
• 1/4 cup fresh lemon juoce
• 1 tsp lemon zest
• 1/2 cup sugar

Instructions

• Preheat your oven to 350 degrees. Press tinfoil into a 9inch square pan. Spray lightly with nonstick spray.
• Crush your graham crackers using your food processor till a fine crumb is formed.
• Combine your graham cracker crumbs, sugar, and butter in a small bowl.
• Bake in preheated oven for 5 minutes.
• Allow to cool, while preparing filling.
• Beat your cream cheese until smooth, for about 1 minute.
• Add in your egg, flour, lemon juice, lemon zest and sugar. (Add 1 to 2 drops of yellow food coloring if you want yellow colored bars)
• Mix for 2-3 minutes until mixture is completely smooth.
• Pour mixture over crust and bake in oven for 25 minutes until the middle is no longer jiggly.
• Allow to set at room temperature for 30 minutes. Cover and place in fridge for 3 hours, or overnight before slicing and serving.

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If you like these cheesecake bars, you’ll love these other lemon desserts too!

Lemon Poke Cake

Lemon Meringue Pie Cookie Cups

Lemon Curd

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