Lemon Cheesecake Bars
User Reviews
4.8
30 reviews
Excellent
Lemon Cheesecake Bars
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These lemon cheesecake bars are rich, ultra creamy, and packed with plenty of fresh and tangy lemon flavor. Made with a buttery graham cracker crust, lemon cheesecake filling and topped with homemade lemon curd. They are an easy alternative to making an entire cheesecake!
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Ingredients
Crust
- 15 sheets Graham crackers
- 2 Tbsp. granulated sugar
- 6 Tbsp. melted butter, unsalted
Cheesecake
- 24 oz. (3, 8 oz. packages) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup lemon juice, fresh
- 1 Tbsp. lemon zest
- 1 tsp. vanilla extract
- lemon curd
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Instructions
- Preheat the oven to 350°F. Line a 9x9 pan with parchment paper and set aside.
- 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.
- 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. Then add the sugar and beat again for another 3 minutes.
- Add in the sour cream, lemon juice, zest, and vanilla. On low speed, add the eggs one at a time just until the yolk disappears, do not over beat.
- Pour the cheesecake filling on top of the cooled crust.
- Add a few dollops of lemon curd on top and swirl into the cheesecake with a butter knife. (About 1/4 cup curd should be plenty, or add more as desired)
- Bake for 65-70 minutes or until the cheesecake is set. Cover the cheesecake with foil in the last 10 minutes of baking or once the tops begin to turn golden. Once it’s done, turn the oven off, open the oven door just a little and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, let cool completely at room temperature and then cover and refrigerate overnight. When serving, add additional lemon curd on top. Enjoy!
Notes
- Storage: store in the refrigerator for up to 3 days.
- To freeze: I recommend freezing without the lemon curd on top. Place the cooled cheesecake bars on a plate and freeze, uncovered, until firm. Them remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer safe bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
- If you have leftover lemon curd, you can freeze the curd for up to 1 year in sealed, freezer safe containers. Thaw in the fridge the night before before using the next day.
- Room temperature ingredients are important for a creamy, silky cheesecake filling. Don't forget to take them out and set on the counter before you're ready to begin baking ?
- Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.
Nutrition Information
Show Details
Serving
1bar
Calories
329kcal
(16%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
94mg
(31%)
Sodium
271mg
(11%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
806IU
(16%)
Vitamin C
3mg
(3%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 329kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 271mg | 11% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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