0 from 90 votes
Lemon Cheesecake Bars
A delicious almond shortbread base with a creamy lemony filling. The perfect Cookie Bar or Dessert recipe.
Prep Time
20 mins
Cook Time
20 mins
Chilling time
2 hrs
Total Time
2 hrs 50 mins
Servings: 20 bars
Calories: 147 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
FOR THE BASE
- 1½ cups all purpose flour
- 1 pinch salt
- 7 tablespoons packed brown sugar
- 6 tablespoons almonds (finely chopped)
- 6 tablespoons butter (melted & cooled)*
*If you find the mixture too crumbly add another 2 tablespoons of melted butter.
CREAM CHEESE FILLING
- 10 ounces Cream Cheese (whole not light) room temperature
- ½ cup granulated sugar
- 2-3 tablespoons granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- zest from 1 lemon
Instructions
- Pre heat oven to 350F (180 C). Lightly grease and flour, spray or line with parchment paper an 8 inch (21 cm) square cake pan.
Cup of Yum
FOR THE BASE
- In a small bowl with a fork combine flour, sugar and almonds, add butter and combine just until mixture is crumbly. Place mixture in the prepared cake pan and press down firmly. Bake for 15 minutes. Cool approximately 5 - 10 minutes before adding the filling.
Cup of Yum
CREAM CHEESE FILLING
- While the base is baking make the filling, in a medium bowl beat at medium speed the cream cheese, sugar, eggs, lemon juice and zest together until smooth and creamy, approximately 2 minutes.
- Spread the filling evenly on top. Bake again for approximately 20-25 minutes or until set. Remove from the oven and run a knife around the edge of the pan, let cool, then cover with plastic wrap and refrigerate for approximately 2 hours before cutting. Enjoy!
Notes
- For room temperature remove from the fridge 60 minutes before using.
- Gently shake the cheesecake (wear oven mitts it's very hot). If it looks almost set, with only a small centre circle that jiggles slightly, it is done.
- Keep the bars in the refrigerator until you are ready to serve them. Any leftovers should be stored in an airtight container in a single layer. They will keep for several days in the fridge as long as they properly stored.
- Freeze them in a freezer safe container, I find it easiest to cut them into squares, place the squares on a cookie sheet and freeze for an hour or 2 until firm, then move to a freezer safe container, and place parchment paper between the layers. They will keep for 2-3 months in the freezer. Thaw the cookies in the fridge, best to remove the layers before thawing.
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
81mg
(3%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
316IU
(6%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20bars
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 81mg | 3% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.