Lemon Cheesecake Bars

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4.8 from 20 votes

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!

Prep Time

20 mins

Cook Time

1 hr 5 mins

Additional Time

8 hrs

Total Time

9 hrs 25 mins

Servings: 16 bars

Calories: 329 kcal

Course: Dessert

Cuisine: American

Ingredients

Crust

15 heets graham crackers
2 Tbsp. granulated sugar
6 Tbsp. butter melted, unsalted

Cheesecake

24 oz. (3, 8 oz. packages) cream cheese full-fat, softened
1 cup granulated sugar
3 large egg 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

Instructions

Cup of Yum

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

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%)

Nutrition Facts

Serving: 16 bars

Amount Per Serving

Calories 329

% 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.