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Lemon Cheesecake Bars

Lemon cheesecake bars are a creamy, bright and easy lemon dessert. Buttery shortbread crust with a rich cream cheese topping that bursts with lemon!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 9 bars
Calories: 406 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Shortbread Crust:
  • ½ cup  whole wheat pastry flour or substitute all purpose flour
  • ¼ cup  all purpose flour
  • 1/4  cup powdered sugar
  • ¼ teaspoon lemon zest
  • 1/8  teaspoon kosher salt
  • 6 tablespoons cold unsalted butter cut into small pieces
For the Lemon Cheesecake:
  • 16  ounces light cream cheese, (two 8-ounce blocks) softened (do not use fat free)
  • ½ cup  granulated sugar
  • 2  teaspoons cornstarch
  • ¼ cup plain non-fat Greek yogurt at room temperature
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon  fresh lemon juice
  • ¼ teaspoons lemon zest
  • 1/4  teaspoon pure vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with cooking spray.
  2. In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
  3. Press the mixture into the bottom of the prepared pan.
  4. Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  5. Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
  6. Add the egg and beat just until blended.
  7. Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
  8. Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.

Notes

  • TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
  • TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
  • RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.

Nutrition Information

Serving 1bar Calories 406kcal (20%) Carbohydrates 56g (19%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 106mg (35%) Potassium 230mg (7%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 595IU (12%) Vitamin C 4mg (4%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 9bars

Amount Per Serving

Calories 406

% Daily Value*

Serving 1bar
Calories 406kcal 20%
Carbohydrates 56g 19%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 106mg 35%
Potassium 230mg 5%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 595IU 12%
Vitamin C 4mg 4%
Calcium 103mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.