Lemon Cheesecake Bars Dessert (Print Version)
Creamy bars with graham cracker crust, tangy lemon, and smooth cheesecake filling. Bright, easy, and crowd-pleasing.
# Ingredients:
→ Crust
01 -
15 sheets graham crackers
02 -
2 Tbsp granulated sugar
03 -
6 Tbsp unsalted melted butter
→ Cheesecake
04 -
24 oz full-fat cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs, room temperature
07 -
1/2 cup sour cream, room temperature
08 -
1/4 cup fresh lemon juice
09 -
1 Tbsp lemon zest
10 -
1 tsp vanilla extract
11 -
1/4 cup lemon curd (for swirling)
# Steps:
01 -
Preheat the oven to 350°F. Line a 9x9 pan with parchment paper and set aside.
02 -
Pulse the graham crackers in a food processor until crumbly. Then add in the sugar and stream in the melted butter. Press the graham cracker crumbs into the prepared pan and bake for 8-9 minutes. Remove from oven and let cool completely.
03 -
Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 4-5 minutes or until light and fluffy. Add the sugar and beat again for another 3 minutes. Add sour cream, lemon juice, zest, and vanilla. On low speed, add eggs one at a time, stopping just after the yolk disappears. Avoid overbeating.
04 -
Pour the cheesecake filling on top of the cooled crust. Add dollops of lemon curd on top and swirl into the filling using a butter knife.
05 -
Bake for 65-70 minutes or until set. Cover the cheesecake with foil in the last 10 minutes of baking or as the top begins to brown. Turn off the oven, slightly open the oven door, and allow the cheesecake to cool in the oven for 1 hour.
06 -
Remove from the oven and let cool completely at room temperature. Cover and refrigerate overnight. When serving, add additional lemon curd on top if desired.
# Notes and Tips:
01 -
Room temperature ingredients ensure a smooth and creamy cheesecake filling.
02 -
For clean slices, use a warm knife dipped in hot water, wiping between cuts.