Go Back Email Link
Easy Lemon Cheesecake Bars are perfect for almost any occasion! Made with fresh lemon juice, lemon zest, cream cheese, and sour cream, they're tangy, sweet, and so delicious. A must try for lemon lovers!

Lemon Cheesecake Bars

Ashley Manila
Easy Lemon Cheesecake Bars are perfect for almost any occasion! Made with fresh lemon juice, lemon zest, cream cheese, and sour cream, they're tangy, sweet, and so delicious. A must try for lemon lovers!
4.96 from 21 votes
PRINT RECIPE PIN RECIPE
Prep Time 20 minutes
Cook Time 40 minutes
Inactive Time 5 hours
Total Time 6 hours
Course Dessert
Cuisine Cheesecake
Servings 1 Pan (9x13)

Ingredients
 

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 4 ounces unsalted butter, melted

For the Lemon Cheesecake Bars:

  • 3 (8 ounce) packages full-fat cream cheese very soft
  • 1 cup full-fat sour cream at room temperature
  • 1 and 1/3 cups granulated sugar
  • 1 Tablespoon lemon zest
  • 3 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1/3 cup heavy cream at room temperature
  • 1/2 cup lemon juice freshly squeezed

Instructions
 

For the Graham Cracker Crust:

  • Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  • In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  • Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325 degrees (F).

For the Lemon Cheesecake Bars:

  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth. 
  • Add sugar and lemon zest and beat until smooth, scraping down the sides and bottom of bowl as needed. On low speed, add in the eggs and yolks and beat until just combined. Don't over mix here!
  • Using a rubber spatula, fold in the heavy cream. Fold in the lemon juice, mixing just until combined. 
  • Pour filling on top of prepared crust, and spread evenly.
  • Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
  • Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 5 hours, or overnight.
  • When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Top with lemon slices, if desired. Serve at once. 

Notes

Lemon Cheesecake Bars will keep, stored in the refrigerator, for up to 4 days. You may also freeze them for up to 2 months.
To freeze: fully cool the cheesecake bars, then place the cooled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag; seal the bag and return it to freezer for up to 2 months. When ready to serve: remove the foil and defrost in the fridge overnight. 
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature