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Home / Recipes
4 hours 35 minutes
5 from 5 votes
4 Comments

Lemon Cheesecake Bars

Jump to RecipePrint Recipe
  • 120
by: Joanna Cismaru
11.28.21

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pin for lemon cheesecake bars.

Luscious Lemon Cheesecake Bars made easy! Starting with a buttery shortbread crust, layered with creamy cheesecake and topped with bright lemon curd, this dessert will make you believe that dreams do come true.

a lemon cheesecake bar garnished with lemon slice and mint leaf on a white plate with a fork taking out a piece.

Creamy and delicious lemon cheesecake bars, is what dreams are made of. If you’ve been reading the blog, you know cheesecake is my favorite dessert. I’ve made many variations, but these handheld bars are the perfect way to put a twist on a classic and make it that much better!

Show Love For Lemon

There are about 100 reasons why you’re going to love these bars, but let’s start with the basics. For one, they are super easy to make and use pantry/kitchen staple ingredients you’ll most likely have on hand already, and if not, they’re super inexpensive and easy to find at the store.

Second of all, lemon and cheesecake? I mean c’mon! The creaminess of the cheesecake, paired with the bright freshness from the lemon curd is to die for. Did I mention they are freezer friendly? That’s right! What are you waiting for? Let’s make them!

Ingredient Notes

overhead shot of all the ingredients needed to make lemon cheesecake bars.

Shortbread Crust

  • Flour – I used all-purpose flour.
  • Cornstarch – This will give the crust a melt in your mouth feel.
  • Sugar – Plain granulated sugar.
  • Butter – I always use unsalted butter to control the sodium.
  • Salt – Imperative when it comes to baking, don’t skip it!
  • Lemon Zest – Freshly grated.

Cheesecake Layer

  • Cream Cheese – Softened. I used 3 packages of whole fat Philadelphia cream cheese. Reduced fat can also be used to cut calories.
  • Eggs – Large eggs.
  • Sugar – Plain granulated sugar again.
  • Sour Cream – To give us a nice tang and creaminess to the cheesecake.
  • Vanilla Extract – Without vanilla, our cheesecake may taste a little flat.
  • Salt – Again, don’t skip it!

Lemon Layer

  • Lemon Curd – I used my recipe for homemade lemon curd (which I highly recommend). You can use store bought if you prefer.

How To Make Lemon Cheesecake Bars

Shortbread Crust

process shots showing how to make crust for lemon cheesecake bars.
  1. Prep: Preheat your oven to350°F. Spray a 9×13-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out bars.
  2. Make Crust: Add all the crust ingredients to a food processor and pulse a few times until mixture resembles a dry coarse meal. 
  3. Bake Crust: Transfer the crumb mixture to the prepared baking dish and press it down evenly into the bottom. Transfer the baking dish to the oven and bake for 15 minutes.

Cheesecake Layer

process shots showing how to make lemon cheesecake layer for cheesecake bars.
  1. Make Cheesecake Layer: Using a hand mixer, mix the softened cream cheese until smooth. Add the eggs, sugar, sour cream, vanilla and salt, and continue to mix until the batter is well combined and smooth.
  2. Bake: Pour the cheesecake batter over the baked crust and bake for 45 minutes or until the top of the cheesecake has browned slightly. Set the cheesecake aside until it fully cools down.

Finish The Bars

process shots showing how to finish making lemon cheesecake bars.
  1. Add Lemon Curd: Pour the lemon curd over the cooled cheesecake and spread it evenly with a spatula. Refrigerate for at least 3 hours, or until the cheesecake and lemon curd layers set.
  2. Cut & Serve: Carefully lift the cheesecake out of the pan and slice it into your desired size bars. I cut it 4 x 6, making 24 bars.

FAQs & Expert Tips

FAQs

Can I Make Different Varieties Of Cheesecake Bars?

Absolutely! You can switch up the lemon layer for any type or curd you want! I’ve also made pecan pie cheesecake bars, salted caramel apple pie cheesecake bars, as well as creme brulee cheesecake bars and all of them are just as delicious!

Can I Make These In Advance?

Yes you can! You can make these bars ahead of time and either store in the fridge or freezer for later dates. Scroll down to “storing/freezing” sections for full instructions.

Setting is Important

Letting your cheesecake bars set is of the utmost importance! I like to let my bars set overnight to ensure they are the perfect texture, but even if you’re impatient, you will need to wait at least 3 hours for them to set properly.

Will The Lemon Curd Layer Set?

Yes! If you let it set for at least 3 hours, the lemon curd will set.

a bunch of lemon cheesecake bars on a white serving platter garnished with lemon slices and mint leaves.

Tips

  1. Instead of shortbread, you can make a graham cracker crust.
  2. Leave enough parchment paper over the sides of your baking dish to allow for easy removal.
  3. How you cut your bars will determine how many you will get from this recipe. We cut it 4 x 6, making 24 bars.

Storing Lemon Cheesecake Bars

These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.

Freezing

Place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method will ensure the lemon cheesecake bars will last 3 months.

a bunch of lemon cheesecake bars on a white serving platter garnished with lemon slices and mint leaves.

More Great Recipes To Try

  • Copycat Starbucks Lemon Loaf
  • Pecan Pie Cheesecake Bars
  • Lemon Bars
  • Best Ever Pecan Pie Bars
  • Lemon Thumbprint Cookies
  • Strawberry Rhubarb Bars

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a lemon cheesecake bar garnished with lemon slice and mint leaf on a white plate with a fork taking out a piece.

Lemon Cheesecake Bars

5 from 5 votes
Prep: 35 mins
Cook: 1 hr
Chilling Time: 3 hrs
Total: 4 hrs 35 mins
Author: Joanna Cismaru
Serves: 24
Print Pin Rate
Luscious Lemon Cheesecake Bars made easy! Starting with a buttery shortbread crust, layered with creamy cheesecake and topped with bright lemon curd, this dessert will make you believe that dreams do come true.

Equipment

  • 9×13-inch Baking Pan (set of 2)
  • KitchenAid Classic 4.5 Quart Stand Mixer
  • Parchment Paper
  • Keep Calm And Bake On Spatula

Ingredients

Shortbread Crust

  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • ¼ cup granulated sugar
  • ½ cup butter unsalted
  • ½ teaspoon salt
  • 2 tablespoon lemon zest freshly grated

Cheesecake Layer

  • 24 ounce cream cheese 3 packages, softened
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt

Lemon Layer

  • 1½ cups lemon curd
US Customary – Metric

Instructions

  • Prep: Preheat your oven to350°F. Spray a 9×13-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out bars.
  • Make Crust: Add all the crust ingredients to a food processor and pulse a few times until mixture resembles a dry coarse meal. 
  • Bake Crust: Transfer the crumb mixture to the prepared baking dish and press it down evenly into the bottom. Transfer the baking dish to the oven and bake for 15 minutes.
  • Make Cheesecake Layer: Using a hand mixer, mix the softened cream cheese until smooth. Add the eggs, sugar, sour cream, vanilla and salt, and continue to mix until the batter is well combined and smooth.
  • Bake The Cheesecake: Pour the cheesecake batter over the baked crust and bake for 45 minutes or until the top of the cheesecake has browned slightly. Set the cheesecake aside until it fully cools down.
  • Add Lemon Curd: Pour the lemon curd over the cooled cheesecake and spread it evenly with a spatula. Refrigerate for at least 3 hours, or until the cheesecake and lemon curd layers set.
  • Cut & Serve: Carefully lift the cheesecake out of the pan and slice it into your desired size bars. I cut it 4 x 6, making 24 bars.

Recipe Notes

  1. Instead of shortbread, you can make a graham cracker crust.
  2. Leave enough parchment paper over the sides of your baking dish to allow for easy removal.
  3. How you cut your bars will determine how many you will get from this recipe. We cut it 4 x 6, making 24 bars.
  4. These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
  5. To Freeze: Place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method will ensure the lemon cheesecake bars will last 3 months.

Nutrition Information:

Serving: 1squareCalories: 222kcal (11%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 51mg (17%)Sodium: 262mg (11%)Potassium: 94mg (3%)Fiber: 1g (4%)Sugar: 21g (23%)Vitamin A: 339IU (7%)Vitamin C: 1mg (1%)Calcium: 54mg (5%)Iron: 1mg (6%)
Course:Dessert
Cuisine:American
Keyword:lemon cheesecake bars
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 120

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Jacqueline says

    April 6, 2021 at 11:43 am

    can i use a sugar substitute

    Reply
    • Joanna Cismaru says

      April 6, 2021 at 4:56 pm

      Sorry, I haven’t tried it with sugar substitute. I’d love to know if it works for you, if you try it.

      Reply
  2. Donna says

    April 6, 2021 at 8:12 am

    Do you have a diabetic version that results in same consistency and flavor?

    Reply
    • Joanna Cismaru says

      April 6, 2021 at 9:12 am

      No, sorry!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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