Clear today’s plans, for these sunshine-bright Lemon Cheesecake has just taken urgent priority status. Rich, creamy, and bursting with lemon flavor, they’re the easy version of cheesecake you can pick up with your fingers!
With a butter cookie crust and a delicious lemon cream cheese filling, these easy Lemon Cheesecake Bars are the perfect dessert recipe that tastes like sunny afternoons lounging on a blanket in the grass.
They’re ideal when you’re craving lemon but want something more decadent than lemon bars (that’s less work than a lemon layer cake).
5 star rating
“I made them last weekend to test them out for a neighborhood party this weekend. You are fantastic!”
– Bed –
Via Lemon Cheesecake Bars
Perfectly portable and always a crowd pleaser, I love these Lemon Cheesecake Bars for many reasons and know you and everyone you serve them to will too.
- They are loose, airy and light, but still have a touch of specialness and decadence.
- The buttery crust complements the lemony brightness, just like it does with this lemon tart.
- They’re easy to pick up with your fingers and buff off (like my premium Strawberry Oatmeal Bars).
- They’re so much easier than cheesecake! No fear of cracking or water bathing when baking cheesecake bars.
More seasonal cheesecake
Is summer coming to an end? Turn to this other delicious seasonal treat that’s just as delicious: Mini Pumpkin Cheesecakes.
How to make Lemon Cheesecake Bars
These Lemon Cream Cheese Bars are a perfect dessert to enjoy at your own backyard picnic or to bring to a party or potluck.
(Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)
The ingredients
- Wholemeal Pastry Flour and All-Purpose Flour. I love using a mix of whole wheat flour and all-purpose baking flour few healthy nutrition in these bars.
- powdered sugar. Sweetens the crust and lets it melt in your mouth.
- butter. Essential for making the shortbread crust perfectly tender and ultra-buttery (like in this strawberry cream tart).
- Lemon peel. My secret to adding a bit of brightness and extra lemon zest to the crust and filling (also key to Lemon Cream Pie).
- lemon Juice. Go with freshly squeezed lemon juice if you can; it makes a difference, I promise!
- cream cheese. It’s not cheesecake without him! Grab an extra brick to make Red White and Blueberry Cheesecake Bars as well.
- Greek yogurt. A swap to achieve the same flavor and creaminess as sour cream cheesecake. Yogurt adds moisture and helps make the cheesecake light and fluffy. (Next, try this Greek Yogurt Cheesecake.)
- egg yolk. Adds fullness and natural yellow color to Lemon Cheesecake.
TOP!
Add to Strawberry preserves. For a nice optional topping that offers a surprising burst of summery berry flavor underneath the creamy lemon cheesecake, spread a thin layer of your favorite jam over the baked crust before pouring in the filling. You can also use another fruit jam of your choice.
The directions
- Pulse the ingredients for the crust in a food processor.
- Press the mixture into a greased casserole dish.
- Bake until lightly browned. Take out and let cool.
- Beat cream cheese, Greek yoghurt and sugar until fluffy.
- Add the eggs.
- Stir in the remaining ingredients for the filling until smooth and creamy.
- Pour the cream cheese mixture over the cooled crust. Bake Lemon Cheesecake Bars at 350 degrees F for 28 to 32 minutes. Chill, then cut into bars and ENJOY!
storage tips
- To store. Store leftover lemon cream cheese bars in an airtight container in the refrigerator for 2 days.
- Freeze. Wrap cheesecake bars tightly in a double layer of plastic and freeze for up to 1 month. Thaw in the fridge.
What to serve with Lemon Cheesecake Bars
Top off your summer dessert spread with simpler, fruity summer treats.
Brighten up someone’s day (including your own!) with this sweet and creamy Summer Lemon Dessert.
frequently asked Questions
I haven’t attempted to double this recipe myself, but I believe you can do it and bake it in a standard 9×13 pan. Note that the baking time may need to be increased a bit depending on your oven, so keep an eye on it for the best results.
I’ve only ever made this recipe as written, so it would be an experiment to omit the Greek yogurt or swap it out for an alternative ingredient. If you omit the Greek yogurt, I would substitute another yogurt of a similar consistency to ensure the filling has the best chance of being of a similar texture and thickness. You could also substitute sour cream.
The filling is gluten-free, but the crust is not. To make Lemon Cheesecake Bars gluten-free, swap out the whole wheat and all-purpose flour in the crust for your favorite 1-to-1 all-purpose gluten-free baking flour.
For the shortbread crust:
For the Lemon Cheesecake:
- 16 ounces light cream cheese, (two 8-ounce blocks) soft (do not use fat-free)
- 1/2 Cup granulated sugar
- 2 teaspoon cornstarch
- 1/4 Cup Easy non-fat Greek yogurt at room temperature
- 2 Big Eggs at room temperature
- 1 large yolk at room temperature
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Lemon peel
- 1/4 teaspoon pure vanilla extract
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Preheat oven to 350°F. Lightly grease an 8 x 8 inch pan with cooking spray.
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In the bowl of a food processor (or medium-sized mixing bowl if you don’t use a food processor) lightly pulse all-purpose flour, whole wheat flour, confectioner’s sugar, 1/4 teaspoon lemon zest, and salt. Add butter bits and pulse until mixture is crumbly and resembles coarse cornmeal. (If you’re not using a food processor, use a fork or a pastry blender to cut pieces of butter into the dry ingredients.) The mixture will feel dry to the touch.
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Squeeze the mixture onto the bottom of the prepared pan.
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Bake for 20 to 22 minutes until lightly browned. Leave to cool for at least 15 minutes.
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Meanwhile, in the bowl of a stand mixer fitted with the attachment (or large mixing bowl), beat together the cream cheese, Greek yogurt, and caster sugar until smooth.
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Add the egg, beating just until combined.
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Mix in fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon lemon zest. hit well.
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Pour the cream cheese mixture over the crust, spreading to the edges. Bake for 28 to 32 minutes, or until cheesecake is set on top and only wobbles slightly when you wiggle the pan. Cool on a wire rack for 1 hour, then cover and refrigerate for 4 to 8 hours. Cut into bars and garnish with whipped cream if you like.
- TO STORE: Store leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
- FREEZE: Wrap tightly in a double layer of plastic and freeze for up to 1 month. Thaw in the fridge, then serve.
- RECIPE VARIANT: For a fun, fruity twist, spread a thin layer of your favorite canned fruit over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or canned blueberries are some of my favorites that pair perfectly with lemon.
Portion: 1barCalories: 406kcalCarbohydrates: 56GProtein: 9GFat: 17GSaturated Fatty Acids: 10GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5GTrans fats: 1GCholesterol: 106mgPotassium: 230mgFiber: 2GSugar: 33GVitamin A: 595ieVitamin C: 4mgCalcium: 103mgIron: 1mg
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