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Lemon Cheesecake Bars are amazing! Â These babies are going to become your favorite lemon bar ever!!
 Today’s recipe for Lemon Cheesecake Bars is a favorite of my family and just about everyone who tries it. It is a not to be missed recipe, so if you like lemon you need to make these bars!
I recently made them for the Tea Party Bridal Shower I hosted. Because every good tea party should have a good lemon bar. Lemon Cheesecake Bars are not your ordinary lemon bar though. They are something special. A layer of cheesecake like filling takes these lemon bars far and above your regular old lemon bar.
How to make Lemon Cheesecake Bars
First, you make a shortbread like base. After baking it, you cover it with a cheesecake layer and bake again. Next, you add the lemon layer on top. Pour this layer gently! As you will see from my photograph I wasn’t gentle and it caused the cheesecake layer to separate. But they still taste fabulous! 
After the final layer is baked give it a nice generous sprinkle of powdered sugar to hide any flaws and just to make it look pretty!
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. And boy was she was right. The cheesecake layer makes for a much creamier and yummier lemon bar!
Best Tools for Making Lemon Cream Cheese Bars
Because I love lemons so much and cook and bake with them a lot having the right lemon tools is important.
I want to tell you about two kitchen tools you are going to need if you are going to work with lemons. These are essential for lemon cheesecake bars and any of your favorite lemon recipes.
First – the microplaner. I love this tool. It is a long, small grater type tool. You use it to “zest” a lemon which basically means grating the lemon rind. Fresh lemon zest adds great flavor to recipes.
Second – you will need a lemon juicer. I use this handy little hand juicer – it quickly and easily squeezes all the juice out of the lemon. I got mine for a couple of dollars at Ikea but both of these tools can be found at any kitchen shop or even Target.
You are going to want to use fresh lemon juice, not that fake stuff that comes in the green bottle at the grocery store for the recipes I will share with you so get juicing!
Check out these delicious lemon recipes: Delicious Lemon Ice Cream
My favorite Lemon Cream Cake
Easy Lemon Drop Cookies
And this unforgettable Lemon Poppy Seed Bread
Lemon Cheesecake Bars Recipe
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.
- Cut 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 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.
- Then add 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.
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.
- Bake at 300 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.
Nutrition Facts:
Vicki says
when you sprinkle powdered sugar on top. Did it ever absorbed into them? When I did, that’s what happened.
Leigh Anne says
Let them cook before sprinkling it on.
Carol says
if substituting regular sugar for the brown sugar, would you use the same measurement?
Leigh Anne says
I have never substituted white for brown in the recipe but it should work fine, you might end up with a crisper cookie base
Alissa Abad says
I just made the lemon cream cheese bars! I am blown away how easy and amazing these are!!!! These are, for sure, going to be a regular in my house! Thanks for sharing!!!!
Trash DeFalco says
I finished the bars last night and as soon as they were chilled, I could not wait till morning to try them!
They were better than I had anticipated, truly fabulous! These will definitely be my ‘go to’ dessert from now on! Thank you so much for this wonderful recipe!
Leigh Anne says
I am so glad you loved them too – they are heavenly!!
Sandi says
Definitely double the cheesecake layer! I doubled the cheesecake layer and baked it an extra 5 minutes (total of 20 minutes for that layer) so that it formed a skin on top. I had NO trouble with the layers mixing together. Very yummy!