Clear immediately’s plans as a result of these sunshine-bright Lemon Cheesecake Bars simply took pressing precedence standing. Wealthy, creamy, and bursting with lemon taste, they’re the simple model of cheesecake you’ll be able to decide up together with your fingers!
With a buttery shortbread crust and luscious lemon cream cheese filling, these simple lemon cheesecake bars are the proper dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.
They are perfect for any time you might be craving lemon however need one thing extra decadent than Lemon Bars (that’s much less work than a Lemon Layer Cake).
5 Star Evaluate
“I made these final weekend to check them out for a neighborhood occasion this weekend. They’re incredible!”
— Beth —
About Lemon Cheesecake Bars
Completely transportable and at all times a crowd-pleaser, I like these lemon cheesecake bars for a lot of causes and know you and anybody you serve them to will too.
- They’re easy-breezy and lightweight however nonetheless have a contact of specialness and decadence.
- The buttery crust enhances the lemony brightness, identical to on this Lemon Tart.
- They’re simple to select up and polish off with nothing greater than your fingers (like my top-rated Strawberry Oatmeal Bars).
- They’re a lot simpler than cheesecake! No want to fret about cracks or water baths when baking cheesecake bars.
Extra Seasonal Cheesecake
Summer time coming to an in depth? Pivot to this different scrumptiously seasonal deal with that’s equally scrumptious: Mini Pumpkin Cheesecakes.
The right way to Make Lemon Cheesecake Bars
These lemon cream cheese bars are an ideal dessert to get pleasure from at a yard picnic of your personal or to convey to a celebration or potluck.
(Or in case you’re on the lookout for a lemony brunch recipe, attempt my Lemon Blueberry Bundt Cake.)
The Elements
- Entire Wheat Pastry Flour and All-Goal Flour. I like to make use of a mix of complete wheat pastry flour and all-purpose to sneak a little healthful vitamin into these bars.
- Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth scrumptious.
- Butter. Important to make the shortbread crust completely tender and ultra-buttery (like on this Strawberry Cream Pie).
- Lemon Zest. My secret to giving the crust and filling a bit brightness and additional lemony oomph (additionally key for Lemon Cream Pie).
- Lemon Juice. Go along with freshly squeezed lemon juice in case you can; it makes a distinction, I promise!
- Cream Cheese. It’s not cheesecake with out it! Choose up an additional brick to make Purple White and Blueberry Cheesecake Bars too.
- Greek Yogurt. A swap to present the identical tang and creaminess as bitter cream cheesecake. Yogurt provides moisture and helps make the cheesecake gentle and fluffy. (Do this Greek Yogurt Cheesecake subsequent.)
- Egg Yolk. Contributes richness and pure yellow colour to the lemon cheesecake.
TIP!
Add Strawberry Preserves. For a stunning non-obligatory addition that gives a shock burst of summer time berry taste beneath the creamy lemon cheesecake, unfold a skinny layer of your favourite jam over the baked crust earlier than pouring within the filling. You can additionally use a distinct fruit protect of your selection.
The Instructions
- Pulse the crust substances collectively in a meals processor.
- Press the combination right into a greased baking dish.
- Bake till flippantly browned. Take away, and let cool.
- Beat collectively the cream cheese, Greek yogurt, and sugar.
- Add the eggs.
- Stir within the remaining filling substances till clean and creamy.
- Over the cooled crust, pour the cream cheese combination. Bake lemon cheesecake bars at 350 levels F for 28 to 32 minutes. Chill, then lower into bars and ENJOY!
Storage Suggestions
- To Retailer. Preserve leftover lemon cream cheese bars in an hermetic container within the fridge for two days.
- To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for as much as 1 month. Let thaw within the fridge.
What to Serve with Lemon Cheesecake Bars
Spherical out your summer time dessert unfold with simpler, fruity summertime treats.
Brighten up somebody’s day (together with your personal!) with this candy and creamy summer time lemon dessert.
Often Requested Questions
I’ve not tried doubling this recipe myself, however I consider you are able to do so and bake it in a normal 9×13 pan. Observe the bake time could should be prolonged barely relying in your oven, so keep watch over them for finest outcomes.
I’ve solely ever made this recipe as it’s written, so omitting or swapping the Greek yogurt for another ingredient could be an experiment. When you select to go away out the Greek yogurt, I might substitute it with one other yogurt with an analogous consistency to make sure the filling has the most effective likelihood of turning out with an analogous texture and thickness. You can additionally swap bitter cream.
The filling is gluten free, however the crust is just not. To make lemon cheesecake bars gluten free, swap the entire wheat and all goal flours within the crust to your favourite gluten free 1-to-1 all goal baking flour.
For the Shortbread Crust:
For the Lemon Cheesecake:
- 16 ounces gentle cream cheese, (two 8-ounce blocks) softened (don’t use fats free)
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup plain non-fat Greek yogurt at room temperature
- 2 giant eggs at room temperature
- 1 giant egg yolk at room temperature
- 1 tablespoon recent lemon juice
- 1/4 teaspoons lemon zest
- 1/4 teaspoon pure vanilla extract
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Preheat the oven to 350°F. Flippantly grease an 8 x 8-inch pan with cooking spray.
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Within the bowl of a meals processor (or in a medium mixing bowl if not utilizing a meals processor), flippantly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter items and pulse simply till the combination is crumbly and resembles coarse cornmeal. (If not utilizing a meals processor, lower butter items into the dry substances with a fork or pastry blender.) The combination will really feel dry to the contact.
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Press the combination into the underside of the ready pan.
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Bake 20 to 22 minutes, till flippantly browned. Put aside to chill for at the very least quarter-hour.
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In the meantime, within the bowl of a standing mixer fitted with the paddle attachment (or a big mixing bowl), beat collectively the cream cheese, Greek yogurt, and granulated sugar till clean.
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Add the egg and beat simply till blended.
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Combine within the recent lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat effectively.
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Pour the cream cheese combination over the crust, spreading it to the perimeters. Bake for 28 to 32 minutes, or till the cheesecake seems set on prime and solely jiggles barely while you wiggle the pan. Let cool on a wire rack for 1 hour then cowl and chill for 4 to eight hours. Lower into bars and garnish with whipped cream, if desired.
- TO STORE: Preserve leftover lemon cream cheese bars in an hermetic container within the fridge for as much as 2 days.
- TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for as much as 1 month. Let thaw within the fridge, then serve.
- RECIPE VARIATION: For a enjoyable fruity twist, unfold a skinny layer of your favourite fruit preserves over the cooled crust earlier than pouring within the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are a few of my favorites that pair completely with lemon.
Serving: 1barEnergy: 406kcalCarbohydrates: 56gProtein: 9gFats: 17gSaturated Fats: 10gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 106mgPotassium: 230mgFiber: 2gSugar: 33gVitamin A: 595IUVitamin C: 4mgCalcium: 103mgIron: 1mg
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