Lemon Cheesecake Bars with Fresh Berries
User Reviews
5
Lemon Cheesecake Bars with Fresh Berries
Description
Lemon Cheesecake Bars with Fresh Berries combine a buttery graham cracker crust with a smooth cheesecake filling infused with fresh lemon juice and finely grated lemon peel. The crust is baked first to a golden brown, providing a firm base to hold the creamy, slightly tangy cheesecake. The filling includes cream cheese, sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract, which are mixed until smooth then baked until slightly puffed and set in the center. After cooling and chilling, the bars are cut into squares and topped with fresh berries, adding a refreshing finish.
The bars offer a balance of textures, from the crisp crust to the soft, creamy filling with a bright citrus flavor. Serving chilled enhances the firm texture and fresh berry topping complements the lemon cheesecake nicely.
While no additional notes are provided, the recipe suggests using fresh lemon and chilling the cheesecake fully for best results. Using foil to lift the bars from the pan makes cutting and serving easier.
Ingredients
- Crust
- 1 ½ cups graham cracker crumbs
- ½ cup butter melted
- filling
- 2 cream cheese room temperature, 8 ounce packages
- 2/3 cups sugar
- 2 egg large
- 6 Tablespoons sour cream
- 4 tablespoons lemon juice fresh
- 4 teaspoons lemon finely grated peel
- 2 teaspoons vanilla extract
- fresh berries
Instructions
- Preatheat oven to 350 degrees. Line 9" X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
- Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
- Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
- Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
- Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 149kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 43mg | 14% |
| Sodium | 98mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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