Lemon Cheesecake Bars

These lemon cheesecake bars are rich, ultra creamy, and packed with plenty of fresh and tangy lemon flavor. Made with a buttery graham cracker crust, lemon cheesecake filling and topped with homemade lemon curd. They are an easy alternative to making an entire cheesecake!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 5

Cooling time 8

Total Time 9 25

Servings bars

Calories 329kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Crust

15 sheets graham crackers
2 Tbsp. granulated sugar
6 Tbsp. melted butter, unsalted

Cheesecake

24 oz. (3, 8 oz. packages) full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1/4 cup lemon juice, fresh
1 Tbsp. lemon zest
1 tsp. vanilla extract
lemon curd

Metric - US Customary

Instructions

Preheat the oven to 350°F. Line a 9x9 pan with parchment paper and set aside.
Pulse the graham crackers in a food processor until crumbly. Then add in the sugar and stream in the melted butter.
15 sheets graham crackers, 2 Tbsp. granulated sugar, 6 Tbsp. melted butter, unsalted
Press the graham cracker crumbs into the prepared pan and bake for ~8-9 minutes. Remove from oven and let cool completely.
Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 4-5 minutes or until light and fluffy. Then add the sugar and beat again for another 3 minutes.
24 oz. (3, 8 oz. packages) full-fat cream cheese, softened, 1 cup granulated sugar
Add in the sour cream, lemon juice, zest, and vanilla. On low speed, add the eggs one at a time just until the yolk disappears, do not over beat.
1/2 cup sour cream, room temperature, 1/4 cup lemon juice, fresh, 1 Tbsp. lemon zest, 1 tsp. vanilla extract, 3 large eggs, room temperature
Pour the cheesecake filling on top of the cooled crust.
Add a few dollops of lemon curd on top and swirl into the cheesecake with a butter knife. (About 1/4 cup curd should be plenty, or add more as desired)
lemon curd
Bake for 65-70 minutes or until the cheesecake is set. Cover the cheesecake with foil in the last 10 minutes of baking or once the tops begin to turn golden. Once it’s done, turn the oven off, open the oven door just a little and let the cheesecake cool in the oven for 1 hour.
Remove from the oven, let cool completely at room temperature and then cover and refrigerate overnight. When serving, add additional lemon curd on top. Enjoy!

Video

Notes

Storage: store in the refrigerator for up to 3 days.
To freeze: I recommend freezing without the lemon curd on top. Place the cooled cheesecake bars on a plate and freeze, uncovered, until firm. Them remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer safe bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
If you have leftover lemon curd, you can freeze the curd for up to 1 year in sealed, freezer safe containers. Thaw in the fridge the night before before using the next day.
Room temperature ingredients are important for a creamy, silky cheesecake filling. Don't forget to take them out and set on the counter before you're ready to begin baking ?
Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.

Nutrition