Description

These lemon cheesecake bars feature a buttery, toasted graham cracker crust and a tangy, creamy filling. They are easy to make, forgiving for beginners, and perfect for make-ahead entertaining.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
24 ounces (680g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
½ cup (120g) full-fat sour cream
2 tablespoons (30ml) heavy cream
½ cup (120ml) fresh lemon juice
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
2 tablespoons (15g) all-purpose flour
Powdered sugar, for dusting (optional)
Lemon slices or twists, for garnish (optional)

Instructions

Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving overhangs on the long sides, and grease lightly.
In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan.
Pre-bake the crust for 8-10 minutes until golden and toasted. Remove from oven and let cool.
In a large bowl, beat the room-temperature cream cheese and 1 cup sugar on medium-high speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
Reduce mixer speed to low. Add sour cream, heavy cream, vanilla extract, lemon zest, and lemon juice. Mix just until combined.
Add eggs one at a time, mixing on low speed just until the yolk disappears. Add flour and mix on low until just incorporated. Do not overmix.
Pour the filling over the cooled crust and smooth the top.
Bake for 40-50 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
Turn off the oven and crack the door open. Let the bars sit in the oven for 1 hour to cool gradually.
Remove from oven and let cool completely on a wire rack (1-2 hours).
Cover and refrigerate for at least 4 hours, preferably overnight.
Lift bars out of the pan using parchment handles. Cut into squares using a sharp knife dipped in hot water between cuts. Dust with powdered sugar and garnish if desired.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps and separation. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracking. For clean cuts, wipe the knife with a damp paper towel or dip in hot water between each slice. These bars taste better the next day as flavors meld.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: lemon cheesecake bars, graham cracker crust, no-bake alternative, make-ahead dessert, tangy lemon dessert, crowd-pleaser