Lemon Cheesecake Bars
These lemon cheesecake bars are a tangy, and sweet treat. With a buttery graham cracker crust, and a creamy lemon cheesecake, topped with whipped cream. They're perfect for a spring or summer dessert.
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 juice
- 1 tsp lemon zest
- 1/2 cup sugar
Preheat your oven to 350 degrees Fahrenheit. Press aluminum foil into a 9 inch square pan, and spray it lightly with nonstick spray.
Crush your graham crackers using a food processor (or in a ziplock bag and pound with a mallet or rolling pin) till a fine crumb is formed.
In a small bowl, combine your graham cracker crumbs, sugar, and butter. Stir together till the mixture is like wet sand.
Press the graham cracker crumbs into the prepared baking pan.
Bake in the preheated oven for 5 minutes.
Allow to cool, while preparing the filling.
For the lemon cheesecake
In a large bowl, beat your cream cheese until smooth, for about 1 minute (a stand mixer, or hand mixer works great).
Add in the 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 about 25-30 minutes until the middle inch or two 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.
Top with whipped cream and fresh berries if desired.
Calories: 243kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 214mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg