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Lemon Cheesecake Bars Recipe

Sweet Lemon Cheesecake Bars have a cookie crust, lemon cheesecake filling, and white chocolate chip cookie topping!

Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs
Servings: 24 large bars
Calories: 339 kcal
Course: Cake
Cuisine: American

Ingredients

For the Crust:
  • 2 cups Nilla Wafers crumbs (about 60 cookies)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling:
  • 2 packages cream cheese, softened 8 ounce each
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 lemon zested
For the Cookie layer:
  • ¾ cup unsalted butter softened
  • 1 ½ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 lemon zested
  • 11 ounce white chocolate morsels I use Ghirardelli

Instructions

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
  2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
  4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
  5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
  6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that's okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

Notes

  • Do not overbake. The center of the Lemon Cheesecake Bars will be a little jiggly when you take them out of the oven. It'll continue firming up as it cools.
  • Store in the refrigerator. These taste best when they've had several hours to get nice and cold. I like to make them the day before and let them chill overnight.
  • Line your pan. Place a sheet of parchment paper in the bottom of your baking dish. It prevents the bars from getting stuck and makes clean up easier!
  • Cutting bars. Use a clean sharp knife to cut these. Between cuts, wipe the knife with a paper towel.
  • Freezing. For perfect edges, you can even freeze the bars and cut them while they're still frozen. Let them thaw in the fridge before serving.

Nutrition Information

Serving 1cookie bar Calories 339kcal (17%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Cholesterol 59mg (20%) Sodium 126mg (5%) Sugar 31g (62%)

Nutrition Facts

Serving: 24large bars

Amount Per Serving

Calories 339

% Daily Value*

Serving 1cookie bar
Calories 339kcal 17%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 59mg 20%
Sodium 126mg 5%
Sugar 31g 62%

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