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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!
Today’s recipe for Lemon Cheesecake Bars are a favorite of my family and just about everyone who tries them.
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. You will use both brown sugar and granulated sugar. - Salt
- Cream Cheese. Use full fat cream cheese and make sure it is softened at room temperature.
- Egg
- Milk. I use 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 pan 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 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. 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
Because I love lemons so much and cook and bake with them alot having the right lemon tools is important.
- 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.
- 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.
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. 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. 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.
Tips for Perfect Lemon Bars
- 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.
Check out these delicious cheesecake recipes:
Check our more delicious lemon desserts:
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.
Jean says
The lemon cheesecake bars look amazing. Going to attempt make it soon. Just had a question about the recipe. The recipe doesn’t say how much lemon zest is needed and where to add it. Is it added to the cheesecake or lemon layer or both? Can’t wait to make this.
Maki says
Hi, Leigh Anne!
Thank you for sharing this recipe.
This looks soooo good, and I am giving it a try actually right now.
I just poured the lemon layer on top of the cheesecake layer, and I am afraid I screwed up. Lemon layer mix broke the cheesecake layer, and the broken cheesecake layer came floating on top… I should have baked the cheesecake a little longer? Or I should have poured little by little very slowly? I am sure it is going to taste as delicious, but your advice will be greatly appreciated to help me make the perfect layered bar next time : )
Thank you!
Leigh Anne says
Maki, I am sure it still tasted yummy but next time pour it slowly and gently to prevent that form happening.
Maki says
Thank you!
By the way, everyone loved it. Perfect balance of sweet and tart.
I will make it again!
Allison Davis says
Hi! I would LOVE to make these to bring to my friend’s birthday party because they look AMAZING! What type of flour should I use?
Leigh Anne says
Just regular all purpose flour
Evelyn Goettner says
I made these last night and I have to say these were the best lemon bars I’ve ever tasted. Every layer was pure perfection. Thanks for sharing!
Leigh Anne says
Aren’t they yummy! So glad you tried them and loved them too!
Heather says
Can this be made without a food processor?
Leigh Anne says
I am sure you could just use a pastry cutter instead of a food processor, will just take a bit more work.