Lemon Cheesecake Bars Delight

These lemon cheesecake bars are rich, creamy, and positively bursting with fresh lemon flavor. With a buttery graham cracker crust, tangy cheesecake filling, and homemade lemon curd, they deliver cheesecake joy in less fuss and every bite is bright and decadent.

I started making these for summer picnics when I wanted that classic lemon cheesecake taste without wrangling a springform pan. Friends now request them for every get-together and they never last long.

Ingredients

• Graham cracker sheets: for a classic honeyed crunch in the crust look for crisp fresh crackers
• Granulated sugar: to sweeten both crust and filling choose pure white sugar for the cleanest flavor
• Unsalted butter: melted into the crust for richness and binding check that it smells fresh
• Full fat cream cheese: for the creamiest filling allow it to fully soften for dreamy texture
• Large eggs: bind the custard filling together use at room temperature for best blending
• Sour cream: adds subtle tang and silkiness pick a thick full fat tub for richness
• Fresh lemon juice: delivers bright zing squeeze your own from ripe lemons for the best taste
• Lemon zest: for pure citrus punch always zest before juicing your lemons
• Vanilla extract: to round out the richness choose pure vanilla for depth
• Lemon curd: swirled and as a topping for extra lemony goodness homemade gives unbeatable freshness

Step-by-Step Instructions

Prepare the Crust:

Pulse graham cracker sheets into fine crumbs in a food processor then add sugar and pour in melted butter keep pulsing until it clumps together and looks like damp sand

Prebake the Crust:

Press the crumb mixture firmly into a parchment-lined square baking pan smoothing into corners and up the sides with a flat glass bake in a preheated oven until fragrant and golden then cool completely so your filling stays crisp

Whip the Cream Cheese:

In a stand mixer using a paddle attachment beat the room temperature cream cheese on medium for about five minutes until light and fluffy scraping down sides to prevent lumps

Add Sugar and Flavorings:

Sprinkle in the granulated sugar and beat for three more minutes to dissolve the grains and make the batter super smooth then blend in the lemon juice zest and vanilla on low speed until well mixed

Mix in Sour Cream and Eggs:

Gently stir in the sour cream then add the eggs one at a time mixing on low and pausing to scrape down the bowl let each yolk blend in fully before adding the next for the silkiest batter without overmixing

Assemble the Bars:

Pour the creamy cheesecake filling onto your cooled crust spreading evenly with an offset spatula then dollop lemon curd on top and create swirls with a butter knife for a pretty marbled look

Bake and Cool:

Transfer to the oven and bake until the edges are set but the center has a slight wobble cover with foil if the top colors too quickly when done prop the oven door open and cool inside for an hour to prevent cracks

Chill and Serve:

Let bars finish cooling at room temperature then cover and refrigerate overnight for the best texture slice chilled with a warm thin knife for sharp clean pieces add an extra swoosh of lemon curd before serving

Save

How to Store

Store in an airtight container in the fridge for up to three days for the best texture. If freezing leave off extra lemon curd until serving and wrap cake bars tightly in foil. Thaw overnight in the refrigerator before serving for a just baked taste.

Swaps and Shortcuts

You can use store bought lemon curd if in a hurry just pick a high quality brand from the refrigerated section for brightness. Gluten free graham crackers work just as well in the crust for anyone who needs them. If you run short on sour cream Greek yogurt will work in a pinch.

How to Serve

These bars cut beautifully when truly chilled so slice with a sharp knife wiped clean between cuts. Plate with extra lemon curd or a few fresh berries for an elegant dessert platter. They work for potlucks tea parties or just quiet weekends with family.

Save

A Slice of History

Lemon cheesecake has roots in classic American baking and has become a favorite for spring and summer gatherings. Lemon curd brings British influence and makes every bite more decadent. My kitchen fills with the fragrance of baked lemon and I always remember sunny afternoons sharing these bars with friends.

Recipe FAQs

→ What makes these lemon cheesecake bars so creamy?

Room temperature ingredients, including full-fat cream cheese and sour cream, ensure a silky, rich filling.

→ Why is lemon curd added on top?

Lemon curd brings extra tangy citrus flavor and creates a beautiful, glossy finish that pairs perfectly with the creamy layer.

→ Can these bars be frozen?

Yes, freeze the bars without lemon curd on top for best texture. Wrap well and store for up to three months.

→ How should the bars be cut for clean edges?

Use a sharp knife dipped in hot water, wiping between slices, for neat, bakery-style squares.

→ How long should the bars be cooled before serving?

Allow to cool to room temperature, then refrigerate overnight to set the filling and develop flavors.

→ What type of crust is used for the bars?

A buttery graham cracker crust forms the crunchy base, adding a classic touch and balancing the creamy topping.