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–+ servings
closeup of a stack of lemon cheesecake bars
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Lemon Cheesecake Bars

Delicious lemon bars with a layer of smooth cream cheese will make these you new favorite lemon bar.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 24 slices
Calories 225kcal
Author Leigh Anne Wilkes

Equipment

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.

Video

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.

Nutrition

Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 116mg | Potassium: 55mg | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 3.2mg | Calcium: 23mg | Iron: 0.8mg