These easy Lemon Cheesecake Bars are the perfect mix of creamy, tangy, and downright delicious! A buttery graham cracker crust, smooth cheesecake filling, and a bright lemon curd topping. Plus, they’re super easy to whip up with just 15 minutes of hands-on time! Best of all, no need to fuss over a full cheesecake!
Cheesecake recipes are always a hit at potlucks and parties since they can be made ahead and even stashed in the freezer for later!
Similar to our strawberry cheesecake bars, these cream cheese lemon squares have an extra citrusy kick with lemon in both the filling and the topping. The combo of lemon juice, zest, and lemon curd makes them bright, creamy, and full of flavor.
They’re delicious year-round, but they really shine in the spring and summer. Perfect for Easter, Mother’s Day, summer BBQs, or just because, these bars are light, refreshing, and perfectly balanced between sweet and tangy. Just one of our many lemon recipes.
Use our homemade microwave lemon curd recipe or grab a jar from the store—either way, they’re sure to be a hit!
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Why this recipe is great
- Super easy: All the flavor and creamy texture of cheesecake without the hassle of a full-sized one, plus no water bath! Just mix, bake, and enjoy.
- Extra lemon flavor: A double dose of citrus with lemon juice and zest in the filling, plus a rich and creamy lemon curd topping. Nothing beats the fresh lemon flavor!
- Make-ahead friendly: These bars store beautifully in the fridge and freeze like a dream, so you can always have a batch ready when a craving hits.
Lemon cheesecake bar ingredients
This recipe requires just a few ingredients! Quantities are in the recipe card below, but here are a few noteworthy tips.
- Graham crackers: We've found that classic graham crackers make the best crust, giving you the perfect balance of flavor and texture. They hold up well and add just the right amount of sweetness and crunch. Purchased graham cracker crumbs can also be used.
- Butter: A bit of butter helps hold the crumbs in place and gives the crust amazing flavor.
- Cream cheese: Full fat is really the only option here. Less fat products contain filers and other ingredients that change the texture of the filling. The most important tip is to make sure the cream cheese is at room temperature. This prevents lumps from forming.
- Sugar: Granulated sugar is used in both the crust and the filling.
- Sour cream: The tang here helps cut the richness of the cream cheese.
- Eggs: Large eggs are the standard size in baking.
- Lemon: This recipe uses both the fresh lemon juice and the zest.
- Vanilla extract: Rounds out the flavor profile.
- Lemon curd: Use homemade or store-bought, just be sure to choose a quality brand.
Helpful tools for making bar desserts
Baking PanBest Serrated KnifeLemon Curd SpreadLemon CurdHand MixerParchment Paper SheetsBinder Clips
How to make lemon cheesecake bars
After pulsing sheets of graham crackers in a food processor and mixing in the sugar and melted butter, pour the mixture into a prepared 9x9 pan and bake for 8-9 minutes.
Two tips: Use binder clips to keep the parchment paper in place while working. For a sturdy, non-crumbly crust, press the crumbs in firmly. We love using a tamper, but a flat-bottomed cup works just as well.
In a large mixing bowl, beat together the softened cream cheese, sour cream, sugar, vanilla, lemon juice, and lemon zest on low to medium speed.
You want to make sue everything is smooth and very well incorporated. Scrape the bowl really well being sure to get the bottom.
Add in the eggs and combine on low speed until they are just combined.
Be careful not to overmix the batter—mixing at high speed or for too long can add too much air, which affects the texture. Keep the speed low and mix just until everything is combined for the best, creamy result.
Pour the creamy cheesecake filling into the cooled crust. Use an offset spatula to smooth it out completely. If there are any larger dents or raised areas, it will bake that way. Bake in a preheated oven for 25-35 minutes.
Once they are done baking, allow them to cool completely in the refrigerator for at least 3 hours. Once it is time to serve, spread the lemon curd across the top from edge to edge.
Hint: The absolute best way to get clean, even slices is to pop the bars in the freezer for 30 minutes to an hour—just enough to firm them up. Then, grab a Victorinox serrated knife. Any knife will do, but we have found that this one works like magic for smooth, precise cuts.
How to store cheesecake bars
Refrigerator: Cheesecake bars can be stored in a covered container for up to 5 days in the refrigerator.
Freeze: You can either freeze it whole before cutting or freeze individual pieces. If freezing after cutting, place the bars on a sheet pan and freeze until solid. Once fully frozen, transfer them to a tin foil pan or an airtight container, layering with wax or parchment paper to prevent sticking. Make sure the container is tightly sealed, and keep in the freezer for up to 3 months.
FAQs
Cheesecake bars are done when the edges are firm, but the center is slightly jiggly and almost set. You’ll also notice the edges starting to pull away from the pan.
Yes! To keep the right consistency, stick with plain whole Greek yogurt. Regular yogurt is too watery and will make the filling too loose. Greek yogurt keeps it creamy and just the right texture.
Tips & Tricks
- For the best results, lean toward underbaking rather than overbaking to keep the cheesecake bars creamy and smooth.
- Use fresh graham crackers and crush them yourself for the best-tasting crust. Pre-made crumbs just don’t have the same flavor.
- For easier slicing, cut the bars when they’re really cold or even slightly frozen for the cleanest edges.
- Always zest the lemon before juicing—it’s much easier that way.
- If the jar of lemon curd is a bit too stiff to spread across the top, gently warm in the microwave for 10 seconds, giving a good whisk each time until just loose enough to spread but not actually warm.
More lemon desserts
Looking for other recipes like this? Try these:
Recipe
Easy Lemon Cheesecake Bars (With Lemon Curd)
Equipment
- Tamper optional
Ingredients
Crust
- 1.5 cup graham cracker crumbs 11-12 sheets
- 8 tablespoon butter melted
- 3 tablespoon granulated sugar
Filling
- 16 oz cream cheese very soft
- ½ cup granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 2 eggs
- ⅔ cup lemon curd homemade or store-bought
Instructions
- Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with parchment (use a sling if you want to remove the bars completely). Then spray with baking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust very firmly. (If using full graham cracker sheets, use a food processor to zoom them into fine crumbs first).
- Bake the crust for 8-9 minutes, until lightly golden brown. Set aside to cool.
- In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla, lemon juice, and lemon zest on medium speed until smooth. Scrape well.
- Add the eggs and combine on low speed until just combined. Don't overmix.
- Pour filling over the crust. Bake for 25-35 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
- Once chilled and ready to serve, use an offset spatula to spread the lemon curd evenly on top. Slice the bars and serve.
Notes
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- For the best results, lean toward underbaking rather than overbaking to keep the cheesecake bars creamy and smooth.
-
- Use fresh graham crackers and crush them yourself for the best-tasting crust. Pre-made crumbs just don’t have the same flavor.
-
- For easier slicing, cut the bars when they’re really cold or even slightly frozen for the cleanest edges.
-
- Always zest the lemon before juicing—it’s much easier that way.
-
- If the jar of lemon curd is a bit too stiff to spread across the top, gently warm in the microwave for 10 seconds, giving a good whisk each time until just loose enough to spread but not actually warm.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
These lemon cheesecake bars are so delicious!