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These lemon cheesecake bars are the perfect blend of tangy, creamy, and sweet, delivering all the flavors of a classic lemon cheesecake in an easy-to-make bar form. A graham cracker crust infused with cinnamon and lemon zest provides the perfect base for the rich, velvety filling made with cream cheese, fresh lemon juice, and vanilla. Swirled with luscious lemon curd, these bars are a guaranteed crowd-pleaser for brunches, showers, or any spring celebration. If you love lemon desserts, this simple and foolproof recipe is a must-try!
Indulge in these easy lemon cheesecake bars that blend tangy and sweet flavors for a perfect result. You’re going to love how delicious they are. Make a double batch!
Like making bars? You might also like peanut butter crunch bars, zesty orange bars, classic Nanaimo bars, and gingerbread baked oatmeal bars.
Why You’ll Love It
So delicious: The lemon flavor is so good in these lemon cheesecake bars and the filling is just so sweet and creamy. They’re such a tasty treat!
Simple to make: This is a straightforward recipe you should find easy to prepare.
Uses pantry staples: None of the ingredients are hard to find. In fact, I bet you already have at least half on hand!
Lemon Cheesecake Squares Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham cracker crumbs: To make the cheesecake bar crust.
Granulated sugar: For the perfect amount of sweetness.
Ground cinnamon: Adds a warm, earthy flavor to the crust.
Lemon zest: Adds a bright flavor to the crust.
Cream cheese: Use full fat cream cheese for the best flavor.
Vanilla extract: Use 100% pure vanilla extract.
Lemon curd: To swirl into the filling.
Unsalted butter: Don’t use cold butter for the crust – you need melted butter.
How to Make Lemon Cheesecake Bars
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cheesecake crust: Mix the graham cracker crumbs with white sugar, cinnamon, lemon zest, and melted butter. Press the mixture into a parchment paper lined baking dish.
Make the cheesecake batter: Beat the cream cheese with sugar and vanilla until smooth. Add the eggs and mix well. Add the lemon juice and mix again. Fold in the flour.
Fill the cheesecake crust: Pour the creamy cheesecake filling into the prepared cheesecake crust. Swirl the lemon curd into the filling.
Bake the cheesecake bars: Bake in a preheated oven until the middle is slightly jiggly and the edges are set. Cool completely and then refrigerate to set and chill thoroughly. Slice and serve.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free graham cracker crumbs (these are really good!)
Graham cracker crumbs: You can substitute graham cracker crumbs with other cookie crumbs like vanilla wafers or digestive biscuits for a different flavor profile.
Lemon curd: You can use homemade lemon curd or store-bought lemon curd, as you prefer.
Change up the citrus: Swap the lemon zest, lemon juice and lemon curd for orange zest, juice and curd, or mix and match! Lime juice and zest with lemon curd would be good too!
Garnish ideas: Top the creamy lemon cheesecake bars with a slice of lemon, a little whipped cream and lemon zest strips or curls, or sprinkle powdered sugar or light brown sugar on top of the creamy lemon layer before serving.
Serving Suggestions
Appetizers: Start your meal with this crispy rice salad.
Main dishes: Next up, enjoy chicken patties with garlic mashed potatoes and corn on the cob or roasted rainbow carrots.
Desserts: You can’t go wrong serving these lemon cheesecake bars for dessert, especially if you add some homemade limoncello on the side for the grownups!
How to Store Lemon Cheesecake Squares
Store: Keep the cheesecake bars in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: You can freeze these in an airtight container for 2 to 3 months.
Thaw: Defrost them in the refrigerator overnight.
Top Tips
Don’t over-brown them: After baking for the first 15 minutes, you can cover the bars with aluminum foil to prevent them getting too brown on top.
Cool thoroughly: Cool the lemon cheesecake bars completely at room temperature for at least 30 minutes before transferring them into the refrigerator.
Chilling time: Refrigerate the bars for at least 8 hours to ensure they are properly set and chilled before slicing and serving. I like to make mine a day ahead.
Cut neat slices: To cut tidy slices, use a sharp knife dipped in hot water and wiped dry between each cut. This helps to prevent the bars from sticking to the knife and ensures clean edges.
Easy Cheesecake Bars FAQs
The edges should be set, and the center should be slightly jiggly when gently shaken.
Full-fat cream cheese is recommended for the best texture and flavor in this recipe. Using low-fat cream cheese may result in a less creamy and rich cheesecake layer.
Best Lemon Cheesecake Bars Recipe
Lemon Cheesecake Bars
Equipment
- Baking Dish 9-Inch Square
Ingredients
For the Crust:
- 1 ½ Cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 7 Tablespoons unsalted butter, melted
- 1 Teaspoon ground cinnamon
- 1 Teaspoon lemon zest
For the Filling:
- 24 Ounces cream cheese, full-fat, at room temperature
- ½ Cup granulated sugar
- 1 Teaspoon vanilla extract
- 3 eggs, at room temperature
- juice from half a lemon
- 5 Tablespoons all-purpose flour
- ¾ Cup lemon curd
Instructions
- Preheat the oven to 325°F.
- Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, lemon zest and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared pan and set aside.
Make the Filling:
- In a large mixing bowl, beat the cream cheese, sugar and vanilla extract until smooth and creamy. This takes about 3 minutes on a medium speed.
- Add the eggs one at a time, mixing well after each addition.
- Add the lemon juice and mix.
- Fold in the flour gently and pour the cream cheese mixture over the crust.
- Gently swirl the lemon curd into the cream cheese layer using a knife or toothpick.
Bake the Cheesecake Bars:
- Bake in the preheated oven for 35 to 40 minutes or until the edges are set and the center is slightly jiggly, adding foil on top partway through cooking if they brown too fast.
- Cool for half an hour at room temperature and then refrigerate the bars for at least 8 hours before slicing and serving.
Notes
Cool thoroughly: Cool the lemon cheesecake bars completely at room temperature for at least 30 minutes before transferring them into the refrigerator.
Chilling time: Refrigerate the bars for at least 8 hours to ensure they are properly set and chilled before slicing and serving. I like to make mine a day ahead.
Cut neat slices: To cut tidy slices, use a sharp knife dipped in hot water and wiped dry between each cut. This helps to prevent the bars from sticking to the knife and ensures clean edges.
Nutrition
These mouthwatering lemon cheesecake bars are made with fresh lemon juice, lemon zest and lemon curd too for a triple dose of lemon-licious goodness! The buttery graham cracker crust is so good and the creamy lemon cheesecake filling is amazing too. If you’re a fan of lemon desserts you’re going to love the rich and tangy lemon flavor these cheesecake lemon bars offer.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I could eat these creamy, lemony bars all day!
The directions for the crust says to put aside after pressing it into pan. The directions say add filling to cooled crust. What am I missing?
Sorry, Barbara, “cooled” shouldn’t have been in there.
Creamy, tangy, and irresistible. My kind of dessert!