Easy Lemon Cheesecake Bars

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These easy Lemon Cheesecake Bars are ultra creamy and packed with fresh lemon flavor. They are made with a buttery graham cracker crust and lemon cheesecake filling. This recipe is a great alternative to making a full cheesecake!

These bars are wonderfully light, creamy, tangy, and the perfect amount of sweet. If you loved my lemony lemon bars, you will certainly adore these lemon cheesecake bars!

I took the recipe for the best cheesecake and adapted it to form these bars. I added lemon juice and lemon zest for tons of bright flavor.

The melt-in-your-mouth creamy texture comes from the use of cream cheese and eggs. Only a small amount of lemon juice is used so it’s tart but not overpowering.

Unlike my lemon cheesecake, these bars are really simple, low-fuss, and no water bath is required.

You can top them with lemon curd if you want an extra punch of tangy lemon flavor, dust them with powdered sugar, or keep them simple.

• No water bath is needed.
• Lemon juice and lemon zest add a balanced lemony flavor without being overpowering.
• It’s easy to make in advance and keeps well for several days in the refrigerator!

• Graham crackers: I used regular honey-flavored graham crackers.
• Butter: Unsalted butter is what you want to use.
• Sugar: Granulated white sugar offers sweetness to the crust and the filling.
• Cream cheese: I recommend using high-quality, full-fat cream cheese for the best results. You need 2 blocks for this recipe.
• Lemon: Fresh lemon juice and zest will taste best. Avoid the white part under the skin when zesting the lemon because that can be bitter.
• Vanilla: Use a good quality pure vanilla extract for the best results.
• Egg: You only need 1 egg. Make sure it is at room temperature for the best results.

1. Prepare the graham cracker crust. Combine graham cracker crumbs, sugar, and butter. Press into an 8-inch square pan and bake for 10 minutes. Set aside to cool.

1. Make the cheesecake filling using a stand mixer or handheld electric mixer.
2. Pour the filling over the cooled crust.

1. Bake for 30-35 minutes, until the edges are set but the center is slightly jiggly.
2. Remove the cheesecake from the oven and cool to room temperature.
3. Refrigerate for at least 8 hours before slicing and serving.

Jump to Recipe

• Use room temperature ingredients. The cream cheese and egg should be set out at room temperature for at least 45 minutes before you begin making the recipe. This is important to create a smooth, cheesecake filling.
• Use fresh lemon juice. It is crucial to the flavor of these lemon bars that you use freshly squeezed lemon juice, from real lemons, not from a plastic yellow squeeze bottle.
• Don’t beat in the egg. Fold the egg in with a silicone spatula instead of beating it in with a mixer. Using a mixer will add too much air into the egg and can cause the cheesecake bars to crack during baking.
• Don’t skip chilling. Make sure the cheesecake bars chill completely in the fridge before you try to cut them. Otherwise, they’ll break apart and be hard to manage.
• Slice with a sharp knife that is warmed. I like to run my knife under hot water, carefully dry the blade, then make a cut. Repeat after each slice.
• Don’t want to use graham crackers? Use Nilla Wafers instead. They are neutral and won’t take away from the flavor of the filling.