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Lemon Cheesecake Bars are not your ordinary lemon bar. They have a layer of cheesecake like filling that takes these lemon bars far to a whole new level!
Why You’ll Love This Recipe!
Crowd Pleaser. Today’s recipe for Lemon Cheesecake Bars are a favorite of my family and just about everyone who tries them.
Perfect Flavor and Texture. I received this recipe from one of my wonderful blog readers. When Rachel shared it with me, she promised me they would become my new favorite lemon recipe. She was right! The cheesecake layer makes for a much creamier and yummier lemon bar! It’s a fun, dressed up version of the classic lemon bar.
Ingredients Needed
- Butter, I used salted butter
- Flour
- Sugar, both brown sugar and granulated sugar
- Salt
- Cream Cheese, full fat cream cheese softened at room temperature
- Egg
- Milk, 2 percent but use what you have on hand.
- Lemons, you want fresh squeezed lemon juice for the best flavor
- Vanilla Extract
How to make Lemon Cheesecake Bars
These bars are a three step process and take a little big longer than traditional lemon bars but trust me, it is totally worth the effort!
Shortbread Layer:
- Cut cold butter into pieces.
- In a food processor (or blender on low, pulse setting) Process all ingredients until mixture becomes tiny and fine pieces.
- Sprinkle mixture into a 9 x 13 baking dish and press evenly into bottom of pan.
- Bake at 325 degrees F for 12 minutes and remove from oven.
Cheesecake Layer:
- In medium bowl, blend cream cheese until smooth.
- Add sugar and mix well.
- Cream together butter, flour, sugar and salt until smooth.
- Pour cream cheese mixture evenly over hot crust. Pour slowly and gently, a little at a time.
- Bake 15 minutes.
- Remove from oven and reduce oven temperature to 300 degrees F.
Lemon Layer:
- In a bowl, whisk together eggs and sugar until combined well. Whisk by hand or use an electric mixer.
- Stir in lemon juice and flour.
- Pour GENTLY and smoothly liquid over semi-baked cheesecake layer. If some of the cheesecake layer lifts up, don’t worry. It will be fine. A sprinkle of powdered sugar will hide any flaws.
- Bake at 300 F for 25-30 minutes.
- Remove from oven and sprinkle powdered sugar over top if desired.
- Cool for an hour and then refrigerate until ready to serve.
Tips from Leigh Anne
- Allow bars to cool completely and set up before cutting. You will get a cleaner, prettier bar. I often refrigerate them before cutting.
- Remember to keep any leftovers in the refrigerator.
- Softening your cream cheese at room temperature for several hours will prevent a lumpy cheesecake layer.
- If you don’t have a food processor blender, you can make the shortbread layer by using a pastry cutter to blend the ingredients together.
Frequently Asked Questions
Can I use bottled lemon juice?
The flavor of bottled lemon juice is very different than that of fresh squeezed lemon juice. The results will not taste the same. For the best lemon flavor I would recommend using real lemons.
Do lemon cheesecake bars need to be refrigerated?
Yes, because of the cheesecake layer they should be kept refrigerated in an airtight container. You can bring them to room temperature before serving. They will last for 2-3 days in the refrigerator.
Can I freeze lemon bars?
Yes. Cool the lemon cheesecake bars completely, Wrap the entire slab of lemon bars or individual pieces in several layers of plastic wrap. Place that into a zippered freezer bag and then into the freezer. Kept airtight they will last in the freezer for 2 months. Allow them to thaw overnight in the refrigerator before serving.
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Lemon Cheesecake Bars
Ingredients
Crust:
- 3/4 cup butter chilled
- 2 cups flour
- 1/2 cup packed light brown sugar
- 1/4 tsp. salt
Cheesecake:
- 8 oz. cream cheese softened
- 1/2 cup sugar
- 1 egg
- 2 Tbsp. milk
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla
Lemon Layer:
- 4 large eggs
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 1/3 cup flour
Instructions
Crust:
- Preheat oven to 325 F
- Cut butter into pieces.
- In a food processor (or blender on low, pulse setting) Process all shortbread ingredients until mixture becomes tiny and fine pieces.
- Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
- Bake for 12 minutes and remove from oven.
Cheesecake Layer:
- In medium bowl, blend cream cheese until smooth. Add in sugar and mix well
- Cream together the rest of the ingredients until smooth.
- Pour cheesecake evenly over hot crust. Pour slowly and gently, a little at a time.
- Bake 15 minutes. Remove from oven and reduce oven temperature to 300 degrees F.
Lemon Layer:
- In a bowl whisk together eggs and sugar until combined well. Stir in lemon juice and flour.
- Pour gently and smoothly over semi-baked cheesecake. Don't worry if some of the shortbread crust lifts up.
- Bake at 300 for 25-30 minutes.
- Sprinkle with powdered sugar if desired and then refrigerate until ready to serve.
Tips & Notes:
- Allow them to cool completely and set up before cutting. You will get a cleaner, prettier bar. I often refrigerate them before cutting.
- Remember to keep any leftovers in the refrigerator.
- Softening your cream cheese at room temperature for several hours will prevent a lumpy cheesecake layer.
- If you don’t have a food processor blender, you can make the shortbread layer by using a pastry cutter to blend the ingredients together.
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Nutrition Facts:
Senthil says
Can I add a sour cream topping?
Leigh Anne Wilkes says
I have never done it, not sure they really need it.
Valy says
This recipe uses 8oz cream cheese……..your small batch lemon cheese cake uses 16 oz cream cheese which doesnt make sense
Leigh Anne Wilkes says
They are two different recipes – one is for small batch cheesecake and this recipe only has a layer of cheesecake in it along with two other layers, it is not a cheesecake.
Joanie says
I’ve made this a number of times..seasonally with Meyer lemons from neighbor’s tree. DELICIOUS! And so refreshing on a hot day in Florida!
DonnaRae says
This recipe is very good. I cut back on the flour and added graham cracker crumbs for the crust. It is good either way.