Creamy Lemon Cheesecake Bars
A rich, smooth cheesecake with a buttery golden crust and a creamy, lightly tangy lemon filling. Perfectly sliceable and easy to make.
Ingredients
For the Crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
1. Prepare the crust
Preheat oven to 350°F (175°C).
Line a 9 × 9-inch square baking pan with parchment paper.
Combine flour, sugar, and salt. Add melted butter and vanilla and mix until a soft crumbly dough forms.
Press firmly and evenly into the bottom of the pan.
Bake for 15–18 minutes, until lightly golden around the edges.
2. Make the filling
Beat softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Add sour cream, lemon juice, lemon zest, vanilla, and flour. Mix just until smooth. Avoid overmixing.
3. Assemble
Pour the cheesecake mixture over the warm crust.
Smooth the top with a spatula.
4. Bake
Bake for 30–38 minutes, until the edges are set and the center has only a slight jiggle.
Do not overbake—the filling will firm up as it cools.
5. Cool and chill
Allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Lift from the pan using the parchment paper and cut into squares.
Nutrition Information
Approximate per serving, based on 16 bars:
- Calories: ~285
- Protein: ~5 g
- Carbohydrates: ~27 g
- Fat: ~18 g
- Saturated Fat: ~10 g
- Fiber: ~1 g
- Sugar: ~15 g
- Cholesterol: ~80 mg
- Sodium: ~180 mg
Nutrition varies depending on the cream cheese, sour cream, and exact portion size.
Q&A
Can I use a different pan?
Yes. An 8 × 8-inch pan makes thicker bars and may require a few extra minutes of baking.
How do I get clean slices?
Chill the cheesecake thoroughly, then use a sharp knife. Wipe the knife clean between cuts.
Can I make it without lemon?
Yes. Simply omit the lemon juice and zest and increase the vanilla slightly for a classic cheesecake flavor.
Why did my cheesecake crack?
Usually from overbaking or overmixing the eggs. Bake only until the center has a slight jiggle.
Can I freeze these bars?
Yes. Wrap individual chilled bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
How long do they keep?
Store covered in the refrigerator for 4–5 days.
Can I make the filling more lemony?
Yes. Add another 1 teaspoon lemon zest and 1 tablespoon lemon juice for a stronger lemon flavor.
