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Lemon Cheesecake Bars

These Lemon Cheesecake Bars offer the creamy indulgence of cheesecake with a bright twist of lemon. Easy to prepare and serve, they’re the perfect treat for any occasion that calls for something sweet, tangy, and satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 bars

Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Filling:

  • 16 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper.
  • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan.
  • Bake the crust for 8 minutes. Remove and let cool slightly.
  • In a large bowl, beat the cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing until fully incorporated.
  • Mix in sour cream, lemon juice, lemon zest, and vanilla extract until well blended.
  • Pour the cheesecake mixture over the crust and smooth the top.
  • Bake for 30 minutes, or until the center is just set and doesn’t jiggle.
  • Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • For cleaner cuts, wipe your knife between each slice.
  • Add a swirl of raspberry preserves for extra color and flavor.
  • Don’t overbake; a slight jiggle in the center means a creamy texture.