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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:
Steve says
I’ve made this recipe twice (so far). Both times it came out fantastic! The second time around I doubled the cheesecake amount and swapped the crust for a graham cracker crust. I highly recommend the graham cracker crust route. I think I (personally) prefer the ratios as they are in this recipe but my wife (a cheesecake fan) preferred it with double the the cheesecake mixture.
Either way you can’t go wrong with this recipe as the starting point!
Leigh Anne says
So glad you love it too!
Gerrie says
Can these be frozen?
Leigh Anne says
Yes, they can be – enjoy!
simone Sammut says
Can these be prepared a day before? Or will the Base get soggy?
Leigh Anne says
They can definitely be made ahead, just be sure to keep them refrigerated.
Sheila says
Great recipe! I have a lemon tree and tons of lemons so, always looking for great Lemon recipes. I tweeked the recipe a bit by the following:
1. I put lots of lemon zest and a tablespoon of lemon juice to the shortbread dough
2. Also, I realized I didn’t have brown sugar for custard dough so I used organic cane sugar
3. I increased the lemon juice and zest to both the cream cheese and lemon custard mixtures
4. In the lemon custard I decreased the sugar to ony 1cup so it would be more tart
ENJOY and thx for the recipe!!!
Maria says
These are perfect!! It’s a no fail recipe that gives the fantastic creaminess to balance the tart lemon. They work gluten free, they work with olive oil in place of butter, they just work anytime and every time. Instantly a family favorite!
Leigh Anne says
They are one of my favorite I am so glad you love them too!