These Lemon Cheesecake Bars have a buttery graham cracker crust topped with a smooth, creamy filling made with fresh lemon juice and zest.
They’re an Easy Dessert with the perfect balance of sweet and tangy flavor.
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Table of Contents
- Recipe at a Glance
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours for these Cream Cheese Lemon Bars
- Storage & Serving Tips
- Recipe FAQ's
- More Lemon Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Bake: 30 min | Chill: 3 hours | Difficulty: Easy | Servings: 12
Main Ingredients: Graham crackers, cream cheese, eggs, fresh lemon
Why You’ll Love It: A buttery graham cracker crust topped with a smooth lemon cheesecake filling.
Best For: Spring and summer gatherings, holidays, or an easy make-ahead dessert.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Graham cracker crumbs: Use about 1 cup of packaged graham cracker crumbs in place of the whole sheets.
- Cookie crust: Substitute crushed vanilla wafers or shortbread cookies for the graham crackers.
- Lime version: Replace the lemon juice and zest with fresh lime juice and zest.
- Berry topping: Serve the chilled bars with fresh blueberries, raspberries, or sliced strawberries.
- Extra lemon flavor: Add a little more lemon zest for a stronger citrus flavor without thinning the filling.
- Whipped topping: Add a spoonful of whipped cream before serving.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Pulse graham crackers in a food processor until they are fine crumbs.
Step 2: Add melted butter and 2 tablespoons of sugar before pulsing again to mix.
Step 3: Line an 8x8 inch baking dish with parchment paper then press the crust into the bottom. Bake at 350° for 5 minutes.
Step 4: In a large mixing bowl, beat the cream cheese until smooth.
Step 5: Mix the sugar, eggs, lemon zest, lemon juice, and vanilla extract into the cream cheese.
Step 6: Pour the cheesecake mixture over the crust. Bake at 350°F for 25-30 minutes until the center is no longer jiggly. Allow the cheesecake to cool for 30-45 minutes on a wire rack, then transfer to the refrigerator to chill for 2-3 hours. Cut into bars and enjoy!
Insider Tips from My Kitchen to Yours for these Cream Cheese Lemon Bars
✔️ DO use softened cream cheese so the filling blends smoothly without lumps.
❌ DO NOT overbake the bars; the center should still have a slight jiggle when removed from the oven.
Storage & Serving Tips
Refrigerate: Store the bars covered in the refrigerator for up to 5 days.
Freezer: Freeze the bars in an airtight container for up to 2 months, then thaw overnight in the refrigerator.
Serving Tips: Serve chilled, with fresh berries or a small spoonful of whipped cream if desired.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The edges should look set while the center still has a slight jiggle. The filling will continue to firm up as it cools and chills.
Fresh lemon juice is best because the recipe also uses fresh lemon zest. Bottled juice can be used, but the lemon flavor may not taste as bright.
Use a sharp knife and wipe the blade clean between each cut. The bars should be thoroughly chilled before slicing.
More Lemon Recipes You'll Love!
Check out my other recipe for Puff Pastry Braid with Lemon Cream Cheese Filling. Or you might like this recipe for No-Bake Lemon Icebox Pie.
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🗒️Shopping List
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📖 Recipe Card
Lemon Cheesecake Bars
Ingredients
- 8 graham cracker sheets
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice about ½ lemon
- 1 teaspoon vanilla extract
Method
- Preheat your oven to 350°F.
- Line an 8-inch square baking dish with parchment paper.
- Add the graham crackers to a food processor and pulse until finely crushed.
- Add the melted butter and granulated sugar. Pulse until evenly combined.
- Press the graham cracker mixture firmly into the bottom of the prepared baking dish.
- Bake the crust for 5 minutes, then set aside to cool slightly.
- Beat the softened cream cheese until smooth.
- Add the sugar, eggs, lemon zest, lemon juice, and vanilla extract. Mix until just combined and smooth.
- Pour the cheesecake filling evenly over the graham cracker crust.
- Bake for 25–30 minutes, until the edges are set and the center still has a slight jiggle.
- Cool on a wire rack for 30–45 minutes, then refrigerate for at least 3 hours.
- Cut into bars and serve chilled.
Nutrition
Notes
Tips
- Use fully softened cream cheese so the filling mixes smoothly.
- Mix the eggs into the filling just until combined to avoid adding too much air.
- Chill the bars for at least 3 hours before slicing for cleaner cuts.
Storage & Make Ahead
- Store the bars covered in the refrigerator for up to 5 days.
- They can be prepared a day ahead and kept chilled until serving.
- For longer storage, freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator.
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Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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