Lemon Cheesecake Bars
Indulge in these easy lemon cheesecake bars that blend tangy and sweet flavors for a perfect result. You're going to love how delicious these bars are.
Servings: 12 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
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.
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
Calories: 421kcal | Carbohydrates: 34g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 306mg | Potassium: 116mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1026IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1mg
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