Saturday, September 24, 2022
HomeHealthy EatingLemon Cheesecake Bars {Straightforward Dessert Recipe} –

Lemon Cheesecake Bars {Straightforward Dessert Recipe} –

Clear at present’s plans, as a result of these sunshine-bright Lemon Cheesecake Bars simply took pressing precedence standing.

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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.

Heat climate cries out for refreshing lemon, and these lemon cream cheese bars are right here to reply. They’re:

  • Straightforward-breezy and light-weight, however nonetheless have a contact of specialness and decadence (consider them because the completely happy medium between Traditional Lemon Bars and fancier Lemon Cake).
  • Transportable to summer time gatherings.
  • Straightforward to select up and polish off with nothing greater than your fingers (like my top-rated Strawberry Oatmeal Bars).
  • Scrumptiously seasonal (as are these Mini Pumpkin Cheesecakes within the fall).
healthy lemon cream cheese squares topped with whipped cream

5 Star Overview

“I made these final weekend to check them out for a neighborhood celebration this weekend. They’re implausible!”

— Beth —

How you can Make Lemon Cheesecake Bars

These lemon cream cheese bars are an ideal dessert to take pleasure in at a yard picnic of your personal or to convey to a celebration or potluck. (Or if you happen to’re on the lookout for a lemony brunch recipe, strive my Lemon Blueberry Bundt Cake.)

The Components

  • Complete Wheat Pastry Flour and All-Function 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.

Substitution Tip

Should you don’t have complete wheat pastry flour in your pantry, be at liberty to swap for equal quantities of all-purpose flour.

  • 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 Cheese Pie).
  • Lemon Zest. My secret to giving the crust and filling slightly brightness and further lemony oomph (additionally key for Lemon Poppy Seed Cake).
  • Lemon Juice. Go along with freshly squeezed lemon juice if you happen to can, It makes a distinction, I promise!
freshly squeezed lemon juice is the secret to the BEST lemon cheesecake bars
  • Cream Cheese. Gentle cream cheese (not fat-free) retains these bars (and these Pink White and Blueberry Cheesecake Bars) wealthy, creamy, and indulgent with out feeling heavy.
  • Nonfat Greek Yogurt. Provides moisture and helps make the cheesecake gentle and fluffy. (Do this Greek Yogurt Cheesecake subsequent.)
  • Egg Yolk. Contributes richness and pure yellow shade to the lemon cheesecake.


Add Strawberry Preserves. For a stunning 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 could possibly additionally use a distinct fruit protect of your selection.

The Instructions

pulsing shortbread ingredients together in a food processor
  1. Pulse the crust components collectively in a meals processor.
pressing shortbread crust into a baking dish for lemon cheesecake bars
  1. Press the combination right into a greased baking dish.
a golden baked shortbread crust
  1. Bake till calmly browned, take away, and let cool.
a creamy mixture of cream cheese and greek yogurt
  1. Beat collectively the cream cheese, Greek yogurt, and sugar.
adding eggs to a thick and creamy lemon cheesecake bar filling with greek yogurt
  1. Add the eggs.
beating in vanilla to an easy lemon cream cheese filling for bars
  1. Stir within the remaining filling components till easy and creamy.
pouring silky cheesecake filling with lemon over a cooled shortbread crust
  1. Over the cooled crust, pour the cream cheese combination. Bake lemon cheesecake bars at 350 levels F for 28 to 32 minutes. Chill, then minimize into bars and ENJOY!

Storage Ideas

  • To Retailer. Hold 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.
Lemon Cheesecake Bars with whipped cream

Extra Yummy Fruit Bars

Beneficial Instruments to Make this Recipe

The Greatest Baking Pan

The patented non-stick coating on this baking pan permits for straightforward clean-up and has nice sturdiness.

A Lemon Cheesecake Bars with shortbread crust cut into squares and garnished with fresh lemon zest and cream

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Easy Lemon cheesecake bars with Shortbread Crust

Brighten up somebody’s day (together with your personal!) with this candy, creamy, summery lemon dessert.

Steadily Requested Questions

Can I Double the Recipe?

I’ve not tried doubling this recipe myself, however I imagine you are able to do so and bake it in an ordinary 9×13 pan. Observe the bake time could must be prolonged barely relying in your oven so regulate them for greatest outcomes.

Can I Make Lemon Cheesecake Bars With out Greek Yogurt?

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. Should you select to go away out the Greek yogurt, I’d substitute it with one other yogurt with an analogous consistency to make sure the filling has the very best probability to end up with an analogous texture and thickness. You could possibly additionally swap bitter cream.

Are Lemon Cheesecake Bars Gluten Free?

The filling is gluten free, however the crust shouldn’t be. 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:

  • 1/2 cup  complete wheat pastry flour  or substitute all goal flour
  • 1/4 cup  all goal flour
  • 1/4  cup powdered sugar
  • 1/4 teaspoon lemon zest
  • 1/8  teaspoon kosher salt
  • 6 tablespoons chilly unsalted butter minimize into small items

For the Lemon Cheesecake:

  • 16  ounces gentle cream cheese, (two 8-ounce blocks) softened (don’t use fats free)
  • 1/2 cup  granulated sugar
  • teaspoons cornstarch
  • 1/4 cup plain non-fat Greek yogurt at room temperature
  • 2 massive eggs at room temperature
  • 1 massive egg yolk at room temperature
  • 1 tablespoon  contemporary lemon juice
  • 2 teaspoons lemon zest
  • 1/4  teaspoon pure vanilla extract

  • Preheat the oven to 350 levels F. Calmly grease an 8 x 8-inch pan with cooking spray.

  • Within the bowl of a meals processor (or in a medium mixing bowl if not utilizing a meals processor), calmly 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, minimize butter items into the dry components with a fork or pastry blender.) The combination will really feel dry to the contact.

  • Press the combination into the underside of the ready pan.

  • Bake 20 to 22 minutes, till calmly browned. Put aside to chill for at the very least quarter-hour.

  • 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 easy.

  • Add the egg and beat simply till blended.

  • Combine within the contemporary lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat properly.

  • 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 high and solely jiggles barely if you wiggle the pan. Let cool on a wire rack for 1 hour then cowl and chill for 4 to eight hours. Reduce into bars and garnish with whipped cream, if desired.

  • TO STORE: Hold 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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