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Lemon Cheesecake Bars

Lemon Cheesecake Bars

These lemon cheesecake bars are rich, creamy, and tangy. An easy alternative to an entire cheesecake!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 8 hours
Total Time 9 hours 25 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 329 kcal

Equipment

  • 9x9 pan
  • Food Processor
  • Stand Mixer
  • paddle attachment

Ingredients
  

Crust

  • 15 sheets graham crackers
  • 2 Tbsp. granulated sugar
  • 6 Tbsp. unsalted butter melted

Cheesecake

  • 24 oz. full-fat cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • ½ cup sour cream room temperature
  • ¼ cup lemon juice fresh
  • 1 Tbsp. lemon zest
  • 1 tsp. vanilla extract
  • lemon curd as needed

Instructions
 

Preparation

  • Preheat the oven to 350°F. Line a 9x9 pan with parchment paper and set aside.
  • Pulse the graham crackers in a food processor until crumbly. Then add in the sugar and stream in the melted butter.
  • Press the graham cracker crumbs into the prepared pan and bake for approximately 8-9 minutes. Remove from oven and let cool completely.
  • Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 4-5 minutes or until light and fluffy. Then add the sugar and beat again for another 3 minutes.
  • Add in the sour cream, lemon juice, zest, and vanilla. On low speed, add the eggs one at a time just until the yolk disappears, do not over beat.
  • Pour the cheesecake filling on top of the cooled crust.
  • Add a few dollops of lemon curd on top and swirl into the cheesecake with a butter knife. (About ¼ cup curd should be plenty, or add more as desired)
  • Bake for 65-70 minutes or until the cheesecake is set. Cover the cheesecake with foil in the last 10 minutes of baking or once the tops begin to turn golden. Once it’s done, turn the oven off, open the oven door just a little and let the cheesecake cool in the oven for 1 hour.
  • Remove from the oven, let cool completely at room temperature and then cover and refrigerate overnight. When serving, add additional lemon curd on top. Enjoy!

Notes

Store in the refrigerator for up to 3 days. To freeze, place the cooled cheesecake bars on a plate and freeze, uncovered, until firm. Then remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer safe bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting. If you have leftover lemon curd, you can freeze the curd for up to 1 year in sealed, freezer safe containers. Thaw in the fridge the night before before using the next day. Room temperature ingredients are important for a creamy, silky cheesecake filling. Don't forget to take them out and set on the counter before you're ready to begin baking. Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices.

Nutrition

Serving: 1barCalories: 329kcalCarbohydrates: 27gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 94mgSodium: 271mgPotassium: 109mgFiber: 1gSugar: 19gVitamin A: 806IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Keyword bars, Cheesecake, dessert, Easy, lemon, Lemon Cheesecake Bars
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